Description
Juicy ribeye or New York strip steaks are seasoned with olive oil, salt, and pepper, then grilled to perfection. They are served with a vibrant chimichurri sauce made with parsley, garlic, oregano, olive oil, red wine vinegar, and spices.
Ingredients
Units
Scale
For the steak:
- 2 ribeye or New York strip steaks, about 1.5 inches thick
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the chimichurri sauce:
- 1 cup fresh parsley leaves, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano if fresh isn’t available)
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
Instructions
- Prepare the chimichurri sauce: In a bowl, combine parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix well and set aside.
- Prepare the steak: Rub the steaks with olive oil and season with salt and pepper. Grill over high heat for about 4-5 minutes per side for medium-rare.
- Serve: Slice the steak and serve with the chimichurri sauce drizzled on top.
Notes
- This recipe works well with other cuts of steak like flank or skirt steak.
- You can make the chimichurri sauce ahead of time and store it in the fridge for up to a week.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 550 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 48 g
- Saturated Fat: 12 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg