Steak Chimichurri
Steak Chimichurri
There is this Latin restaurant near my house that serves a delicious chimichurri sauce and when I can’t make it to that restaurant, I make my own. I love this sauce since it pairs great with steak, chicken and seafood! It includes fresh herbs which enhances the flavor on any protein. Since my Husband had some Ribeyes, I decided to grill those on the cast iron griddle and top it with some chimichurri. I made the chimichurri sauce first since I wanted it to let the flavors marinate together before serving. Finely chop one bundle of flat leaf parsley until you have 1 cup. Finely chop 4 cloves of garlic and 1 red chili pepper without the seeds.
Add the chopped parsley, red chili pepper and garlic to a bowl with 1 tbsp of dried oregano, 3/4 cup of olive oil, 2 tbsp of red wine vinegar, 1/4 tsp of red pepper flakes and stir well. Season with salt & pepper to taste. Set aside for at least 30 minutes before serving.
To prepare the steak, add one 8 or 12 oz ribeye to a bowl and season with 1 tbsp of olive oil, 1 tbsp garlic salt, 1 tsp of black pepper, 1 tbsp of garlic powder, 1 tbsp of onion powder, 1 tsp dried parsley and 1 tsp of cajun seasoning and make sure the steak is fully coated on both sides.
Add the steak to a grill or a hot cast iron griddle and cook to your desired temperature (3-4 minutes per side for medium rare 130-135 degrees internal temperature) and set aside.
Allow the steak to rest at least 10 minutes before slicing. Slice the steak and add the chimichurri on top. Save any extra chimichurri and eat it another day. It can last in the refrigerator for up to 7 days. Serve the steak chimichurri with potatoes and veggies for a complete meal. Serve and ENJOY!
Steak Chimichurri
Grilled Ribeye steak topped with a vibrant, tangy and herbaceous sauce.
Ingredients
- 8 or 12 oz ribeye steak
- 1 tbsp olive oil
- 1 tbsp garlic salt
- 1 tsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp cajun seasoning
- 1 tsp dried parsley
- 1 bundle of fresh flat leaf parsley (1 cup)
- 4 cloves of garlic
- 1 red chili pepper
- 3/4 cup of olive oil
- 2 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- salt & pepper (to taste)
Instructions
- Add the steak to a bowl and season with olive oil, garlic salt, black pepper, onion powder, garlic powder, cajun seasoning and dried parsley. Make sure both sides of the steak is fully coated with the seasoning.
- Add the steak to a hot grill or cast iron griddle pan and cook until it reaches your desired temperature (3-4 minutes per side for medium rare 130-135 degrees internal temperature).
- Remove the steak from the grill or griddle pan and set aside. Allow the steak to rest for at least 10 minutes and then slice into 1/2 - 1 inch thick slices. Top with the chimichurri sauce and serve with potatoes and veggies for a complete meal. Serve and ENJOY!
- Finely chop fresh parsley, garlic cloves and red chili pepper and add to a bowl.
- To the same bowl, add olive oil, red wine vinegar and red pepper flakes and stir. Season with salt & pepper and taste to make sure it is seasoned to your liking.
- Set aside and allow to marinate for at least 30 minutes before serving. Add on top of the cooked ribeye.
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
