Chimichurri Steak Recipe
Tender seared steak served with fresh chimichurri sauce made from parsley, garlic, oregano, olive oil, red wine vinegar, and red pepper flakes.
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Servings: 4
Ingredients
Steak
- 2 ribeye or New York strip steaks approximately 1.5 inches thick
- 2 tbsp olive oil
- Salt to taste
- Freshly ground black pepper to taste
Chimichurri Sauce
- 1 c fresh parsley leaves finely chopped
- 3 garlic cloves minced
- 2 tbsp fresh oregano leaves finely chopped, or 1 tbsp dried oregano
- ½ c extra virgin olive oil
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- ½ tsp salt or to taste
- ¼ tsp freshly ground black pepper
Instructions
Step 1: Bring the Steaks to Room Temperature
- Remove the steaks from the refrigerator 30 to 45 minutes before cooking.
- Allow them to rest at room temperature to promote even cooking.
Step 2: Prepare the Chimichurri Sauce
- In a medium bowl, combine the finely chopped parsley, minced garlic, and oregano.
- Add the extra virgin olive oil, red wine vinegar, red pepper flakes, salt, and black pepper.
- Stir until all ingredients are evenly combined.
- Taste and adjust the seasoning, if necessary.
- Allow the sauce to rest at room temperature for at least 10 minutes, or up to 1 hour, to allow the flavors to blend.
Step 3: Dry and Season the Steaks
- Pat the steaks dry with paper towels to remove surface moisture.
- Season both sides generously with salt and freshly ground black pepper.
- Press the seasoning gently into the meat.
Step 4: Heat the Skillet
- Place a cast-iron skillet or grill pan over high heat.
- Allow the pan to heat for 3 to 5 minutes, or until very hot.
- Add the olive oil and swirl to coat the surface evenly.
- The oil should shimmer but should not smoke excessively.
Step 5: Sear the Steaks
- Carefully place the steaks in the hot skillet.
- Sear without moving for 3 to 4 minutes, or until a deep golden-brown crust forms.
- Flip the steaks and cook for an additional 3 to 4 minutes for medium-rare, or adjust the cooking time according to the desired doneness.
Step 6: Rest the Steaks
- Transfer the cooked steaks to a cutting board.
- Loosely cover with foil.
- Allow the steaks to rest for 5 to 10 minutes so the juices can redistribute.
Step 7: Slice the Steaks
- After resting, slice the steaks against the grain into ¼-inch-thick slices.
- Arrange the slices on a serving platter or individual plates.
Step 8: Serve
- Drizzle the sliced steak generously with chimichurri sauce.
- Serve immediately with additional chimichurri sauce on the side.
Notes
This Chimichurri Steak Recipe is naturally gluten-free when prepared with pure steak, fresh herbs, olive oil, vinegar, garlic, and spices. To ensure it remains gluten-free, verify that the red wine vinegar, dried oregano, red pepper flakes, and all packaged seasonings are certified gluten-free or free from gluten-containing additives. Use a clean cutting board, skillet, utensils, and serving platter to prevent cross-contamination. If serving with sides, choose gluten-free options such as roasted potatoes, rice, salad, grilled vegetables, or certified gluten-free bread.