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Steak with Chimichurri
A thick-cut ribeye grilled to perfection with a vibrant Argentine chimichurri sauce. Letting the chimichurri sit for 30 minutes before serving gives the garlic and chilli time to mellow into the oil instead of tasting sharp and raw.
Ingredients
Instructions
Mix parsley, garlic, chilli, vinegar, olive oil, oregano and salt into chimichurri.
Rest chimichurri 30 minutes at room temperature.
Bring steaks to room temperature 1 hour before cooking.
Season generously with coarse salt and black pepper.
Grill or sear in a cast iron pan on maximum heat 3 minutes each side.
Rest steaks 5 minutes on a board.
Spoon chimichurri generously over each steak.
Serve with fries and a simple green salad.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
