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This robust chimichurri beef dish pairs perfectly seared meat with a bright, herb-packed Argentinian topping that cuts through the meaty richness. I stumbled upon this combo a while back and it's now my favorite way to wow dinner company without slaving away for hours.
This turned into my special dish after whipping it up for my husband when our anniversary restaurant plans fell apart. These days he actually prefers it over those pricey steakhouse meals.
Ingredients
- Ribeye or New York strip steaks: These top-quality options have fantastic fat marbling for best taste. Go for steaks with vivid red coloring and white fat streaks
- Olive oil: Helps create that amazing sear while adding a hint of flavor
- Salt and freshly ground black pepper: Key for building that tasty outer crust on your beef
- Fresh parsley leaves: The main component in real chimichurri giving it that pop of color and freshness. Pick bunches with bright green, perky leaves
- Garlic cloves: Brings bold intensity to your sauce. Look for firm heads with no green shoots
- Fresh oregano leaves: Adds woodsy flavor that works well with beef. The Italian kind is best here
- Extra virgin olive oil: Blends everything together while adding richness. Don't skimp since it stays raw
- Red wine vinegar: Gives that much-needed tang to balance the meaty richness
- Red pepper flakes: Creates a nice warmth that grows as you eat. Tweak amount based on how spicy you like things
- Salt and pepper: Lifts and ties together all the sauce flavors
Step-by-Step Instructions
- Bring steaks to room temperature:
- Let your steaks sit out for 30-45 minutes before cooking. This key step makes sure they cook evenly throughout. Steaks straight from the fridge will tighten up in a hot pan, leaving you with tough edges and possibly raw middles.
- Prepare the chimichurri sauce:
- Mix all sauce parts in a bowl and stir well. Everything should blend nicely into a loose but unified sauce. Let it hang out at room temp while dealing with the steaks. This waiting time lets flavors mingle as the garlic and herbs soak into the oil. You'll notice the sauce getting tastier during this rest.
- Prepare the steaks:
- Wipe the steaks completely dry with paper towels. Any water will stop them from browning properly and make them steam instead. Add plenty of salt and pepper on all sides, pushing the seasonings into the meat. When done right, the steak should look like it has a light dusting all over.
- Cook the steaks:
- Get your pan super hot, about 3-5 minutes. It should be just starting to smoke before adding oil. Pour in oil and quickly coat the surface. Carefully drop steaks in, leaving space between them so they don't crowd each other. Let them cook 3-4 minutes without touching them. Flip once and cook another 3-4 minutes for medium rare or longer if you prefer. For thick cuts, finish them in a 350°F oven until they reach your wanted temp.
- Rest the meat:
- Move steaks to a cutting board and wait 5-10 minutes before slicing. This lets the juices spread back through the meat so it stays juicy. Cover loosely with foil to keep some warmth.
- Serve with chimichurri:
- Cut steaks against the grain for tenderness. Serve right away with big spoonfuls of chimichurri both under and over the meat.
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The real trick to amazing chimichurri is cutting everything by hand instead of using a blender. I found this out from an Argentinian cook who told me machines crush the herbs and change how they taste. When I tried hand chopping, I noticed right away how much fresher and cleaner the flavors were with every bite.
Temperature Guide for Perfect Steak
Knowing your steak temps can turn an okay steak into an awesome one. For rare, aim for 125°F with a dark red middle. Medium rare hits 135°F with a warm red center and most folks think this is best for ribeye. Medium goes to 145°F with pink showing, while medium well reaches 150°F with just a tiny bit of pink left. Well done sits at 160°F with no pink at all, though I'd kindly suggest trying it less cooked to really taste what good beef offers.
Make Ahead Options
Chimichurri actually gets better when made early. You can fix it up to 3 days before you need it and keep it in a sealed container in your fridge. The oil might firm up a bit – just let it warm up and give it a stir before using. The flavors keep blending and getting deeper over time. This makes things so much easier when you have company since you can focus just on cooking great steaks when your guests show up.
Serving Suggestions
This steak goes great with simple sides that work with it instead of fighting for attention. Try it next to small roasted potatoes tossed with olive oil and chunky salt. A basic arugula salad with lemony dressing offers a nice fresh contrast to the rich meat. For a true Argentinian experience, pour some Malbec wine which stands up nicely to both the meat and herby sauce. In summer, try grilling the steak over charcoal for extra smoky goodness.
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Frequently Asked Questions
- → What's the best steak for this meal?
For juicy results, go for New York strip or ribeye steaks with good marbling.
- → Are dried herbs an option in this dish?
They'll work! Fresh provides more flavor, but dried oregano (in smaller amounts) can be substituted.
- → Why rest the steak before serving?
Letting it sit 5-10 minutes traps the juices and boosts flavor.
- → Is chimichurri sauce hot?
It's mildly spicy from chili flakes, but you can tweak the heat to your liking.
- → Can I prepare chimichurri ahead of time?
Absolutely. Let it sit for an hour to enhance the flavors; store in the fridge for three days max.