Stepping into my kitchen after a long day, the scent of sizzling steak and vibrant herbs instantly transports me to the heart of Argentina. This is the magic of my Steak with Chimichurri Sauce—a dish that marries succulent ribeye or sirloin with a zesty, homemade chimichurri bursting with fresh parsley and garlic. Perfect for weeknight dinners or a special occasion, this quick and satisfying recipe takes minimal prep time, allowing you to focus on enjoying that delicious first bite. Whether you’re a seasoned home-chef or just looking to elevate your cooking game, this dish is a foolproof way to impress, offering both a crowd-pleasing flavor and a hint of culinary adventure. Have you ever tried pairing chimichurri with chicken or even in tacos? Let’s dive into this savory journey together!
Why is Chimichurri Sauce So Special?
Unforgettable Flavor: The chimichurri sauce offers a zesty kick from fresh herbs and garlic, elevating your steak to new heights.
Quick & Effortless: With minimal prep time, this recipe is perfect for busy weeknights or impromptu gatherings.
Versatile Pairing: Enjoy chimichurri not just with steak but also with chicken or as a fresh drizzle over tacos—endless possibilities await!
Crowd-Pleasing Dish: It’s a showstopper at any meal, guaranteed to delight family and friends alike.
Cultural Experience: Bring a taste of Argentina into your home and savor the vibrant flavors that make this dish so beloved. Try it alongside baked cod in coconut lemon cream sauce for an exciting culinary journey!
Steak with Chimichurri Sauce Ingredients
For the Steak
- Sirloin or Boneless Ribeye (2 pieces) – Choose steaks approximately 1.5 inches thick for ideal juiciness.
- Oil (1 tablespoon) – Use vegetable, canola, or grapeseed oil for cooking to prevent sticking.
- Salt and Pepper – Season liberally to enhance the savory flavors of the steak.
For the Chimichurri Sauce
- Flat-Leaf Italian Parsley (1 cup, packed) – This is the star herb that gives chimichurri its vibrant flavor.
- Cilantro (1/4 cup, packed) – Adds a fresh note that complements the parsley beautifully.
- Olive Oil (1/2 cup) – The key fat in chimichurri that binds the ingredients together.
- Red Wine Vinegar (2-3 tablespoons) – Provides a tangy acidity, balancing out the richness of the oil.
- Garlic Cloves (1-2, minced) – Infuses the sauce with a robust and aromatic flavor.
- Crushed Red Pepper Flakes (1 teaspoon) – Adds a subtle hit of heat to the chimichurri.
- Dried Oregano (3/4 teaspoon) – Enhances the depth with its earthy tones.
- Salt (to taste) – Essential for brightening all the flavors in the chimichurri sauce.
Enjoy crafting this delicious Steak with Chimichurri Sauce, which promises to elevate your dining experience with every delectable bite!
Step‑by‑Step Instructions for Steak with Chimichurri Sauce
Step 1: Prepare the Chimichurri Sauce
Start by finely mincing the garlic, parsley, and cilantro. In a medium bowl, combine these fragrant herbs with ½ cup of olive oil, 2-3 tablespoons of red wine vinegar, ¾ teaspoon of dried oregano, 1 teaspoon of crushed red pepper flakes, and salt to taste. Stir well until all ingredients are blended and the sauce has a vibrant green color. Set it aside to allow the flavors to meld while you prep the steak.
Step 2: Preheat the Oven and Prepare the Steak
Preheat your oven to 415°F (215°C). Remove the sirloin or boneless ribeye steaks from the fridge and let them sit at room temperature for about 30 minutes. This helps the steaks cook more evenly. Once rested, generously season both sides of the steaks with salt and pepper, ensuring even coverage for optimal flavor.
Step 3: Sear the Steak
In a large oven-safe cast-iron skillet, heat 1-2 tablespoons of vegetable, canola, or grapeseed oil over medium-high heat until it shimmers. Carefully place the seasoned steak in the hot skillet and sear each side for about 2 minutes, or until a rich, golden-brown crust forms. Keep an eye on it to prevent burning, and enjoy the enticing aroma that fills your kitchen.
Step 4: Roast the Steak in the Oven
Once the steak is perfectly seared, transfer the skillet to your preheated oven. Roasting time will depend on your desired doneness: about 4 minutes for rare, 5-6 minutes for medium-rare, or longer for medium to well-done. Use an instant-read thermometer to check the internal temperature—aim for 125°F for rare and 145°F for medium-rare, pulling it from the oven a few degrees shy, as it continues to cook while resting.
Step 5: Rest and Slice the Steak
After roasting, carefully remove the skillet from the oven and let the steak rest for about 5-7 minutes on a cutting board. This resting period allows the juices to redistribute, keeping your steak juicy and tender. Once rested, slice against the grain into thick strips, showcasing all that mouthwatering goodness.
Step 6: Serve with Chimichurri Sauce
Drizzle the vibrant chimichurri sauce generously over the sliced steak for an irresistible burst of flavor. You could also serve the steak with additional chimichurri on the side for guests to enjoy. Pair this delicious Steak with Chimichurri Sauce with your favorite sides, and let the vibrant taste of Argentina take center stage at your table!
Steak with Chimichurri Sauce Variations
Feel free to unleash your creativity and tailor this recipe to your tastes, resulting in an explosion of flavors!
- Chicken Swap: Use the chimichurri sauce with grilled or baked chicken for a bright, herbaceous twist that elevates poultry to new heights.
- Herb Mix-Up: Substitute parsley with a mix of mint and basil for a fresh, vibrant chimichurri that sings of summer.
- Taco Twist: Shred the steak and fill tacos with chimichurri sauce, along with fresh vegetables, for a fun and flavorful meal.
- Heat It Up: Add more crushed red pepper flakes or some diced jalapeños to the chimichurri for a spicier kick that brings the heat!
- Smoky Flavor: Incorporate smoked paprika into the chimichurri for an intriguing smoky depth that complements the rich steak.
- Vegetarian Option: Serve chimichurri over grilled portobello mushrooms or roasted vegetables for a hearty, meat-free delight that bursts with flavor.
- Citrus Boost: Add zest from a lemon or lime to the chimichurri sauce for an extra zing that brightens the overall dish.
- Flavor Infusion: Marinate your steak in chimichurri before cooking for more intense flavor that seeps deep into the meat.
For a comprehensive dining experience, serve this dish with sides like garlic butter roasted potatoes or a refreshing herby barley salad. Enjoy the culinary adventure!
Make Ahead Options
These Steak with Chimichurri Sauce preparations are perfect for busy cooks! You can whip up the chimichurri sauce up to 3 days in advance; just store it in an airtight container in the refrigerator to keep it fresh and vibrant. This allows the flavors to meld beautifully. The steaks can be seasoned and refrigerate for up to 24 hours before cooking—just remember to let them come to room temperature for about 30 minutes before searing to ensure even cooking. When you’re ready to serve, simply sear the steaks and roast them as per the recipe instructions; they’ll be just as delicious, offering you a delightful meal with minimal last-minute effort!
How to Store and Freeze Steak with Chimichurri Sauce
Fridge: Store leftover steak in an airtight container for up to 3 days. Just be sure to let it cool before sealing to maintain tenderness.
Chimichurri Sauce Storage: Keep the chimichurri sauce in a sealed jar in the fridge for up to a week. Its flavors will continue to develop and enhance over time.
Freezer: For longer storage, wrap the steak tightly in aluminum foil or plastic wrap, then place it in a freezer bag to freeze for up to 3 months.
Reheating: When ready to enjoy, thaw the steak overnight in the fridge. Reheat gently in the oven at 350°F until warmed through, then drizzle with chimichurri sauce for an invigorating finish.
Expert Tips for Steak with Chimichurri Sauce
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Choose Quality Meat: Select a well-marbled ribeye or sirloin; the better the steak, the more flavorful your meal will be.
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Room Temperature Steaks: Always let your steak sit out for about 30 minutes before cooking to promote even cooking and juiciness.
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Perfect Sear: Ensure your skillet is extremely hot before introducing the steak. This creates that coveted caramelized crust that adds depth of flavor.
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Use a Meat Thermometer: For the best results, check the internal temperature of your steak. Aim for 125°F for rare and 145°F for medium-rare for perfectly cooked steak.
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Resting is Crucial: Always let your steak rest after cooking for 5-7 minutes to allow juices to redistribute. This step makes every bite tender and juicy.
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Chimichurri Ahead of Time: For deeper flavor, prepare your chimichurri sauce a few hours in advance and let it refrigerate before serving with your steak.
What to Serve with Perfect Chimichurri Steak
Elevate your dining experience with delicious sides and drinks that complement the bold flavors of this Argentine classic.
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Creamy Mashed Potatoes: The velvety texture pairs beautifully with the juicy steak and herbaceous chimichurri, creating a comforting contrast.
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Garlic Butter Roasted Brussels Sprouts: These crispy sprouts add a delightful crunch and savory richness that balances the chimichurri’s zesty notes.
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Baked Truffle Fries: Crispy with a hint of luxury, truffle fries provide a decadent, indulgent touch that any steak lover will relish.
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Grilled Corn on the Cob: The sweetness of the corn enhances the meal, while each charred kernel echoes the smoky flavors of the steak.
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Fresh Arugula Salad: A simple salad of fresh greens and a light vinaigrette cleanses the palate, highlighting the chimichurri’s vibrant flavors.
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Red Wine: A bold Malbec perfectly mirrors the deep, rich flavors of the steak, while refreshing the palate with every sip.
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Chocolate Mousse: Finish with a rich, velvety dessert that rounds off the meal effortlessly, contrasting beautifully with the herb-forward chimichurri.
Each of these suggestions brings out the best in your Steak with Chimichurri Sauce, creating a memorable dining experience that will leave everyone asking for seconds!
Steak with Chimichurri Sauce Recipe FAQs
How do I choose the right steak?
Absolutely! For the best results, opt for well-marbled cuts like ribeye or sirloin, aiming for steaks that are about 1.5 inches thick. This thickness helps retain juiciness during cooking, while marbling ensures a flavorful experience.
What’s the best way to store leftover steak?
I recommend placing any leftover steak in an airtight container after it has cooled. Stored in the refrigerator, it will remain good for up to 3 days. Just remember to let it cool to maintain tenderness and moisture!
Can I freeze chimichurri sauce?
Very! To freeze your chimichurri, pour it into an ice cube tray and freeze until solid. Then, transfer the frozen cubes to a zip-top bag and store them for up to 3 months. This way, you can pull out just what you need for future meals, adding freshness and flavor effortlessly!
What should I do if the chimichurri is too garlicky?
No worries! If you find the chimichurri’s garlic flavor is too strong, you can adjust it easily. Add a bit more olive oil to dilute the intensity or toss in some additional parsley and cilantro to balance the flavors. Another great option is to mix in a bit of sour cream or yogurt for some creaminess, which can mellow out the garlic’s bite.
Can my pet eat chimichurri?
It’s best to keep chimichurri away from pets! While the fresh herbs may be fine in small quantities, the garlic and other seasonings can be harmful to dogs and cats. Always check ingredient safety beforehand, and enjoy this dish with your furry friends nearby but not sharing!
How can I tell when the steak is done?
Using a meat thermometer is your best friend here! For rare, aim for 125°F, and for medium-rare, look for around 145°F. Remember, the steak will continue to cook slightly while resting, so it’s wise to remove it from the oven a few degrees shy of your target temperature to ensure optimum juiciness.
Steak with Chimichurri Sauce: Flavorful and Easy Perfection
Ingredients
Equipment
Method
- Start by finely mincing the garlic, parsley, and cilantro. In a medium bowl, combine these herbs with olive oil, red wine vinegar, dried oregano, crushed red pepper flakes, and salt to taste. Stir well until blended.
- Set the chimichurri aside to allow the flavors to meld.
- Preheat your oven to 415°F (215°C) and let the steak sit at room temperature for about 30 minutes.
- Generously season both sides of the steaks with salt and pepper.
- Heat 1-2 tablespoons of oil in a cast-iron skillet over medium-high heat. Sear the seasoned steak for about 2 minutes on each side until golden-brown.
- Transfer the skillet to the preheated oven and roast for 4-6 minutes, depending on desired doneness.
- Remove the skillet from the oven and let the steak rest for 5-7 minutes on a cutting board before slicing.
- Drizzle chimichurri sauce generously over the sliced steak and serve.
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