The Ultimate Chimichurri Steak Recipe: A Flavor Explosion
Are you ready to elevate your steak game? Look no further than this ultimate chimichurri steak recipe. This vibrant, herbaceous sauce perfectly complements the richness of grilled steak, creating a flavor explosion that will leave you wanting more. This recipe is easy to follow, even for beginner cooks, and guarantees a restaurant-quality meal in the comfort of your own home.
What is Chimichurri Sauce?
Chimichurri is a vibrant, uncooked sauce originating from Argentina. It’s typically made with finely chopped fresh herbs, garlic, olive oil, red wine vinegar, and seasonings. The bright, fresh flavors of chimichurri cut beautifully through the richness of grilled meats, making it a perfect pairing for steak, chicken, lamb, or even fish.
Ingredients You'll Need:
This recipe focuses on achieving the perfect balance of flavors. You'll need:
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For the Steak:
- 2 (8-ounce) steaks (ribeye, New York strip, or sirloin are great choices)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
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For the Chimichurri Sauce:
- 1 cup packed fresh parsley leaves
- ½ cup packed fresh cilantro leaves
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions:
Preparing the Steak:
- Season generously: Pat the steaks dry with paper towels. Season generously with salt and pepper on both sides.
- Sear to perfection: Heat the olive oil in a large skillet over medium-high heat. Sear the steaks for 2-3 minutes per side for medium-rare, or longer depending on your desired doneness. For an even better sear, consider using a cast iron skillet.
- Rest is key: Once cooked, remove the steaks from the skillet and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Making the Chimichurri Sauce:
- Combine ingredients: In a medium bowl, combine the parsley, cilantro, red wine vinegar, olive oil, minced garlic, oregano, red pepper flakes (if using), salt, and pepper.
- Mix well: Stir until all ingredients are well combined. The consistency should be somewhat chunky, not completely smooth.
- Adjust seasoning: Taste and adjust seasoning as needed. You may want to add more vinegar for acidity, olive oil for richness, or red pepper flakes for heat.
- Let it meld: For the best flavor, allow the chimichurri to sit for at least 30 minutes before serving. The flavors will meld and deepen during this time.
Serving Suggestions:
Slice the rested steak against the grain and serve immediately, generously topped with the chimichurri sauce. Consider serving with roasted vegetables, a simple salad, or some crusty bread for dipping into the extra sauce.
Tips for the Best Chimichurri Steak:
- Use fresh herbs: Fresh herbs are crucial for the best flavor. Avoid using dried herbs as they won't provide the same vibrancy.
- Don't overcook the steak: Overcooked steak is dry and tough. Use a meat thermometer to ensure your steak is cooked to your desired doneness.
- Adjust the spice: Feel free to adjust the amount of red pepper flakes to your liking.
- Make it ahead: The chimichurri sauce can be made ahead of time and stored in the refrigerator for up to a week.
This chimichurri steak recipe is a guaranteed crowd-pleaser. Its simplicity and bold flavors make it perfect for a weeknight dinner or a special occasion. Enjoy!
