Chimichurri Steak is the dinner recipe you want to make if you're looking for a perfectly cook steak smothered in a fresh and flavorful garlic herb sauce!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: American
Servings: 4servings
Author: Krissy Allori
Equipment
Food Processor
Ingredients
Chimichurri Sauce:
1/2cup olive oil
4clovesgarlicminced
3tablespoonswhite balsamic vinegar
1/2teaspoon kosher salt
1/4teaspooncumin
1/4teaspoonred pepper flakes
1/4teaspoonblack pepperfreshly ground
1/2cupfresh cilantro leavespacked, stems removed (this was about 0.5 ounces)
1/4cupfresh oregano leavespacked
1cupfresh Italian parsley leavespacked, stems removed (I used an entire bunch)
Steak:
2poundsrib eye steakcan use Flat Iron or Flank steak too
1teaspoon kosher salt
1teaspoonfreshly ground black pepper
1tablespoon olive oil
Instructions
To make Chimichurri sauce:
Combine all ingredients in a large food processor or blender. Pulse until a pesto-like thick sauce forms. Scrape sides as needed to fully mix all ingredients.
Store leftovers in airtight container in the refrigerator. Will last several days without browning.
To make steak:
Allow steaks to reach room temperature.
Coat both sides of steak with salt and pepper. Heat grill pan to high heat and add olive oil.
Cook steaks, turning only once, until browned on each side and internal temperature reaches 140 degrees F (for medium rare) or 155 degrees F (for medium). Remove from pan and allow to rest at least 5 minutes before slicing into thin strips, against the grain.