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Steak with Chimichurri

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30min

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4 servings

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This Steak with Chimichurri recipe brings the vibrant and tangy flavors of Argentina to your table. The chimichurri sauce, made with fresh herbs and garlic, perfectly complements the richness of the grilled steak, making it a refreshing and flavorful meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
0 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare Chimichurri Sauce

Mince 4 cloves of garlic. Chop 1 cup of fresh parsley and 1/2 cup of fresh cilantro. In a bowl, combine the minced garlic, chopped parsley, chopped cilantro, 1/4 cup of red wine vinegar, 1/2 cup of olive oil, 1 teaspoon of red chili flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well and set aside.

2
Season Steaks

Season both sides of the ribeye steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

3
Preheat Grill

Preheat your grill to high heat.

4
Grill Steaks

Place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness.

5
Rest Steaks

Remove the steaks from the grill and let them rest for 5 minutes.

6
Serve

Slice the rested steaks and serve with the chimichurri sauce drizzled over the top or on the side for dipping.

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