Chimichurri Steak
Juicy and flavorful steak that gathers the best flavors of Argentinean cuisine: fresh herbs and garlic.
Ingredients
- 2 lbs of 1-inch thick steaks strip loin, ribeyer, sirloin
- ½ cup olive oil
- 4 cloves garlic
- 1 cup fresh parsley thinly chopped
- ¼ cup red wine vinegar
- ½ teaspoon red pepper flakes
- 1 ½ teaspoon salt divided
- ¾ teaspoon ground black pepper divided
Instructions
- Prepare the chimichurri by mixing olive oil, minced garlic, fresh parsley, red wine vinegar, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Set it aside.
- Season the steaks with the remaining salt and pepper.
- Add a drizzle of olive oil to a heated iron-cast skillet or grill. Cook the steaks on both sides over medium heat until you reach your desired doneness (rare: 120°F, medium-rare: 130°F, medium: 140°F, medium-well: 150°F, and well-done > 160°F).
- Serve juicy beef sliced, with some chimichurri sauce on top.