Chimichurri Steak Dish (Print Version)
# Ingredients:
→ Steak Essentials
01 -
Two thick-cut ribeye or New York strip steaks (around 1.5 inches each)
02 -
A couple of tablespoons of olive oil
03 -
Salt as you like it
04 -
Freshly cracked black pepper to your taste
→ Chimichurri Mix
05 -
1 cup of chopped fresh parsley leaves
06 -
Three minced garlic cloves
07 -
2 tablespoons of finely chopped fresh oregano (or 1 tablespoon of the dried kind)
08 -
1/2 cup of extra virgin olive oil
09 -
2 tablespoons of red wine vinegar
10 -
1/2 teaspoon of red pepper flakes for a bit of heat
11 -
1/2 teaspoon salt, or more if needed
12 -
1/4 teaspoon of freshly ground black pepper
# Instructions:
01 -
Take the steaks out of the fridge about 30-45 minutes before you cook them. This way, they'll warm up and cook more evenly.
02 -
Mix up the parsley, garlic, and oregano in a medium-sized bowl. Pour in the olive oil and vinegar, then sprinkle in the red pepper flakes, salt, and black pepper. Stir everything together well. Taste and tweak the seasoning if it needs a little adjustment. Let it sit for 10 minutes or even up to an hour so the flavors can blend.
03 -
Use a paper towel to blot any moisture off the steaks. Cover both sides generously with salt and black pepper, pressing the seasonings onto the surface.
04 -
Set a cast-iron skillet or grill pan over high heat. Give it 3-5 minutes to get super hot. Pour in 2 tablespoons of olive oil and swirl it around so it covers the pan evenly. Make sure the oil gets nice and shiny, but avoid letting it smoke too much.
# Notes:
01 -
Leave the steaks out for a bit before cooking to cook them better.
02 -
Let the chimichurri sauce rest for a while to bring out its flavors.