Ingredients
Scale
For the Steak:
2 ribeye or New York strip steaks (about 1.5 inches thick)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
For the Chimichurri Sauce:
1 cup fresh parsley leaves, finely chopped
3 garlic cloves, minced
2 tablespoons fresh oregano leaves, finely chopped (or 1 tablespoon dried oregano)
½ cup extra virgin olive oil
2 tablespoons red apple vinegar
½ teaspoon red pepper flakes
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper
Instructions
- Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature.
- Pat the steaks dry with paper towels, then rub them with olive oil and season generously with salt and black pepper on both sides.
- Heat a grill pan or skillet over high heat until very hot.
- Cook the steaks for about 4–5 minutes per side for medium-rare, depending on thickness. Adjust cooking time to your preferred doneness.
- Transfer the steaks to a plate and let them rest for 5–10 minutes to retain their juices.
- While the steaks are resting, prepare the chimichurri sauce. In a bowl, combine chopped parsley, garlic, oregano, olive oil, vinegar, red pepper flakes, salt, and black pepper. Stir well to combine.
- Slice the steaks against the grain and spoon the chimichurri sauce generously over the top.
- Serve immediately and enjoy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Argentine-inspired
Nutrition
- Calories: 650 kcal per serving