Grilled Steak with Chimichurri
Perfectly charred ribeye steak topped with a vibrant, herbaceous Argentinian chimichurri sauce.
Details
Ingredients
- 2 ribeye steaks (1-inch thick, about 12 oz each)
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh oregano, finely chopped
- 4 cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- 1
Make chimichurri: combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and salt. Let sit at least 15 minutes.
- 2
Pat steaks dry. Season aggressively with salt and pepper on both sides.
- 3
Heat grill or cast iron to screaming hot. Sear steaks 4-5 minutes per side for medium-rare (internal temp 130°F/55°C).
- 4
Rest 8-10 minutes on a cutting board.
- 5
Slice against the grain. Spoon chimichurri generously over the sliced steak.
About This Recipe
In the heart of Argentinian grilling culture, where the "asado" reigns supreme, the humble yet potent chimichurri emerges as the perfect foil to rich, smoky meats. This vibrant, herbaceous sauce isn't just an accompaniment; it's an essential counterpoint, cutting through the unctuousness of perfectly grilled ribeye with its sharp, garlicky tang and fresh, verdant notes. The key to this dish's undeniable appeal lies in its elegant simplicity: a robust, well-marbled ribeye, kissed by the flames to achieve a beautiful char and tender interior, then generously adorned with a chimichurri that hums with fresh parsley, oregano, pungent garlic, bright red wine vinegar, and a whisper of chili heat. Achieving that ideal steak involves searing on high heat for a crust, then finishing to your desired doneness, always followed by a crucial resting period to redistribute juices. For the chimichurri, fresh, finely chopped herbs are paramount; avoid a food processor for a better texture. While ribeye is traditional, cuts like flank or skirt steak also shine, absorbing the chimichurri's flavors beautifully. Serve this masterpiece simply, perhaps with some roasted root vegetables or a crisp green salad, allowing the quality of the steak and the brilliance of the chimichurri to take center stage.
Tips & Tricks
- • To achieve a restaurant-quality sear on your steak, ensure your grill is preheated to very high heat before placing the meat, and pat the steaks completely dry to encourage a crisp crust.
- • For a slightly different flavor profile, consider adding a tablespoon of finely chopped fresh cilantro or a pinch of smoked paprika to your chimichurri, or experiment with white wine vinegar for a milder tang.
- • Chimichurri is best made at least 30 minutes in advance to allow the flavors to meld, but it can be prepared up to 24 hours ahead and stored in an airtight container in the refrigerator.
- • Pair this rich grilled steak with a bold Argentinian Malbec, which complements the beef's robust flavor and the chimichurri's herbal notes beautifully, or a simple side of grilled asparagus.
Nutrition Facts
Per serving (approximate)