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Delicious Steak Chimichurri is showcased as the featured image.

Best Steak Chimichurri Dinner

This recipe delivers a perfectly balanced steak chimichurri, combining vibrant herbaceousness, tangy acidity, and rich, savory beef. Mastering this dish involves understanding the science behind each component and crafting the sauce to complement the steak's inherent flavors, resulting in a culinary masterpiece.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Argentinian
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 lb steak Ribeye, New York Strip, or Filet Mignon
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh oregano
  • 4 cloves garlic, minced
  • 1 small shallot, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon red pepper flakes adjust to taste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Equipment

  • cutting board
  • Chef's knife
  • Medium bowl
  • whisk
  • paper towels
  • Cast iron skillet
  • Meat Thermometer
  • spatula

Method
 

  1. In a medium bowl, combine the parsley, oregano, garlic, shallot, red wine vinegar, red pepper flakes, salt, and pepper.
  2. Gradually whisk in the olive oil until the sauce is emulsified. Taste and adjust seasoning as needed. The chimichurri can be made ahead of time and stored in the refrigerator for up to 3 days.
  3. Pat the steak dry with paper towels.
  4. Rub the steak with olive oil and season generously with salt and pepper.
  5. Heat a cast-iron skillet over high heat until it is smoking hot. Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to ensure accurate cooking. For medium-rare, aim for an internal temperature of 130-135°F.
  6. Remove the steak from the skillet and let it rest for at least 10 minutes before slicing.
  7. Slice the steak against the grain and top with a generous dollop of chimichurri sauce. Serve immediately.

Notes

For the best flavor, use fresh, high-quality ingredients. Let the chimichurri sit for at least 30 minutes before serving to allow the flavors to meld. Adjust the amount of red pepper flakes to control the spice level. Store leftover chimichurri in an airtight container in the refrigerator for up to 3 days.