Ingredients
Scale
- 2 ribeye or New York strip steaks (1.5 inches thick)
- 2 tbsp olive oil (for cooking)
- Salt and freshly ground black pepper
- 1 cup fresh parsley leaves
- 3 garlic cloves
- 2 tbsp fresh oregano leaves
- 1/2 cup extra virgin olive oil (for chimichurri)
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
Instructions
- Allow steaks to reach room temperature (30-45 minutes).
- In a mixing bowl, combine chopped parsley, minced garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix well and set aside.
- Pat the steaks dry and season generously with salt and pepper on both sides.
- Heat a cast-iron skillet over high heat for 3-5 minutes; add olive oil.
- Sear the steaks for 3-4 minutes per side for medium-rare.
- Remove from heat; let rest for 5-10 minutes before slicing against the grain.
- Drizzle sliced steak with chimichurri sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Searing
- Cuisine: Argentine
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 0g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg