Pin It This dish features a perfectly seared ribeye or strip steak seasoned simply with salt and black pepper. The meat is cooked in a hot skillet to develop a rich crust while staying juicy inside. A fresh chimichurri sauce made from parsley, oregano, garlic, red wine vinegar, and olive oil adds a bright, herbaceous complement. Serve sliced steak generously topped with chimichurri alongside roasted potatoes or greens for a complete meal. Marinating the steak in the sauce beforehand enhances the depth of flavor. Ideal for a quick yet flavorful dinner with minimal fuss.
The first time I had chimichurri in Buenos Aires, I couldn't believe how something so simple could transform a perfectly good steak into something extraordinary. The bright, herbaceous sauce cut through the richness of the meat in ways I'd never experienced before. I spent the rest of that trip pestering every chef I met for their secret ratios. Now this sauce lives in a permanent jar in my fridge.
My husband still talks about the night I made this for his birthday, back when we were dating and I was trying to impress him with something fancy. I was so nervous about overcooking the steak that I set three different timers. The kitchen smelled incredible, and when I brought those sizzling plates to the table, his eyes widened. Sometimes the simplest dishes create the biggest memories.
Ingredients
- Two ribeye or strip steaks: Choose well marbled cuts, about one inch thick, for the best balance of flavor and tenderness
- Olive oil: One tablespoon for searing creates a beautiful crust without smoking up your kitchen
- Kosher salt and black pepper: Generous seasoning is essential for proper steak preparation
- Fresh flat leaf parsley: Half cup, finely chopped, this forms the backbone of your chimichurri sauce
- Fresh oregano: Two tablespoons adds that authentic Argentine flavor profile
- Three garlic cloves: Minced fresh, because nothing substitutes for that raw garlic bite
- Red pepper flakes: Half teaspoon provides gentle warmth that builds without overwhelming
- Red wine vinegar: Quarter cup adds the necessary acidity to balance all that rich olive oil
- Extra virgin olive oil: Half cup creates that luxurious sauce texture that clings to every bite
Instructions
- Bring the steaks to room temperature:
- Remove from refrigerator twenty minutes before cooking and pat thoroughly dry with paper towels for the best sear
- Season generously:
- Sprinkle salt and pepper on both sides, pressing gently to help the seasoning adhere
- Get the pan screaming hot:
- Heat olive oil in a cast iron skillet over high heat until you see the first wisp of smoke
- Sear to perfection:
- Cook for three to four minutes per side for medium rare, using tongs to sear the edges for thirty seconds each
- Rest the meat:
- Transfer to a plate and tent loosely with foil for five minutes, letting those juices redistribute
- Make the magic sauce:
- Whisk together parsley, oregano, garlic, red pepper flakes, vinegar, olive oil, salt and pepper until emulsified
- Slice and serve:
- Cut against the grain and spoon that vibrant chimichurri generously over every plate
Pin It This recipe became our anniversary tradition after that first birthday dinner. Something about the ritual of preparing the sauce together, the way the kitchen fills with garlic and herbs, makes it feel special even on random Tuesdays. Food has a way of marking time in our lives.
Choosing Your Cut
I've learned that ribeye offers the most forgiveness for home cooks, with all that marbling keeping things juicy. Flank steak works beautifully too and takes on the chimichurri flavor even more deeply. The key is never going below one inch thickness, or you'll lose that perfect edge to edge ratio.
The Chimichurri Ratio
After years of experimentation, I've found that two parts olive oil to one part vinegar creates that perfect balance. Too much vinegar and it becomes overly sharp, too little and you lose that bright contrast. The garlic should be assertive but not overwhelming, and the herbs need to be fresh enough that they still smell potent when you chop them.
Make It Ahead
The chimichurri actually improves after a day in the refrigerator, as the flavors meld and mellow. I often double the batch and keep half for later in the week. It's just as good on grilled chicken, roasted vegetables, or even stirred into scrambled eggs.
- Store extra sauce in a sealed jar for up to two weeks
- Bring the sauce to room temperature before serving for the best texture
- The oil may solidify when cold but will reliquify quickly at room temperature
Pin It Every time I make this, I'm transported back to that little sidewalk café in Buenos Aires where my whole understanding of steak changed forever.
Recipe Questions & Answers
- → What cut of steak is best for this dish?
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Boneless ribeye or strip steaks about 1 inch thick are ideal since they cook evenly and develop a nice crust in the skillet.
- → How do I know when the steak is cooked to medium-rare?
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Sear the steak 3-4 minutes per side on high heat for medium-rare, or until the internal temperature reaches 130°F (54°C). Use a meat thermometer for accuracy.
- → Can I prepare the chimichurri sauce in advance?
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Yes, chimichurri can be made a few hours ahead to allow flavors to meld. Store it covered in the refrigerator until ready to use.
- → Is it necessary to rest the steak after cooking?
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Resting the steak for 5 minutes after cooking lets the juices redistribute, resulting in a juicier and more flavorful bite.
- → What are good side dishes to serve with this meal?
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Roasted potatoes, a simple green salad, or grilled vegetables complement the bold flavors of the steak and chimichurri well.
- → Can the chimichurri sauce be adjusted for spice?
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Yes, adjust the amount of red pepper flakes in the sauce to increase or reduce heat according to your taste.
