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Chimichurri Steak

Enjoy a flavorful cut of ribeye steak topped with a vibrant chimichurri sauce, perfect for summer barbecues and family dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Argentinian, Grill
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chimichurri Sauce
  • 1 cup fresh parsley, chopped Use flat-leaf parsley for best flavor.
  • 1/4 cup fresh oregano, chopped Fresh oregano enhances the sauce's flavor.
  • 4 cloves garlic, minced Adjust garlic quantity according to taste.
  • 1/2 cup olive oil Extra virgin olive oil is recommended.
  • 1/4 cup red wine vinegar
  • to taste Salt
  • to taste pepper
  • optional Red pepper flakes For added heat.
For the Steak
  • 2 pieces ribeye steaks Choose steaks of uniform thickness for even cooking.

Method
 

Preparation of Chimichurri Sauce
  1. In a bowl, combine the chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, salt, and pepper.
  2. Mix well and let it sit for at least 15 minutes to enhance the flavors.
Cooking the Steak
  1. Season the ribeye steaks with salt and pepper.
  2. Heat a skillet or grill over high heat.
  3. Cook the steaks for about 4-5 minutes on each side for medium-rare, or to your desired doneness.
  4. Remove the steaks from the heat and let them rest for a few minutes.
Serving
  1. Serve the steaks topped with the chimichurri sauce and enjoy!

Notes

For best results, allow the chimichurri sauce to sit longer than 15 minutes to intensify the flavors. Let the steaks come to room temperature before cooking for evenly cooked meat. Variations can include using chicken or pork instead of ribeye steaks.