Steak with Chimichurri
Ingredients
- 4 (1 to 1 1/2 -inch-thick) steaks, ribeye, strip steak, sirloin
- Salt and black pepper
- Olive oil for brushing the steaks, (about 1-2 tablespoons)
- 1 cup chimichurri sauce, plus more for serving
Instructions
- Make the chimichurri and allow it to sit on the counter while seasoning ans cooking the steak. Although chimichurri is best serve the day it's made, it will keep 3-4 days in the fridge.
Grilling Method
- Pat the steaks dry. Drizzle or brush the steak with olive oil. Season with salt and pepper. At this point, you are ready to grill your steaks or you can refrigerate them for up to 24 hours.
- Preheat the grill to high heat (450 to 500 degrees Fahrenheit)
- Place the steaks on the hot grill and cook for about 3-5 minutes per side for medium rare. 5-7 for medium and 8-10 for medium well. To make sure the steak is done to your likeness, it's best to check the internal temperature with an instant read thermometer for accuracy.
Stovetop Method
- Pat the steaks dry and season with salt and pepper. Heat a skillet or grill pan over medium-high to high heat until very hot. Add oil and cook the steaks for about 3 to 5 minutes per side for medium-rare, depending on thickness.
For both cooking methods
- Remove the steaks from the heat and allow them to rest, tented with aluminum foil for 8-10 minutes.
- After resting, slice the steak against the grain and spoon over some of the chimichurri on top. Serve immediately.
Notes
- Steak: Ribeye, strip steak (bone-in or boneless) and filet mignon are great options. This recipe can be made with other cuts like sirloin, skirt steak and flank steak as well.
- Before cooking: Remove the steaks from the refrigerator 20-30 minutes before grilling so the meat comes to room temperature.
- For proper searing: Pat the steak dry before seasoning.
- Rest the chimi: Chimichurri can be served as soon as it is ready, however letting it sit for about 20 minutes while you cook the steak, allows for the flavors to meld together producing a much more flavorful sauce.
- Rest the meat: Before slicing and serving, rest the steak for 8-10 minutes before serving.
- How to know when the steak is cooked: Due to carryover cooking, the steak will continue to cook after it's removed from the heat. Take it off when it's 5 to 10 degrees below your target temperature, then let it rest so the juices redistribute and the meat stays tender.
- Meat temperature chart: Check the cooking steak temperature chart within the post so you know the ideal temp for your steak.
- Make Ahead: Chimichurri can be made up to 3 days ahead and kept stored in an airtight container in the refrigerator. You can season the steak and store it in the fridge overnight.
- Storing: Store leftovers in an airtight container in the refrigerator for 1-2 days.
- Perfect sauce: Chimichurri is best when served at room temperature.
Nutrition
Calories: 252 kcal, Carbohydrates: 2 g, Fat: 27 g, Saturated Fat: 3 g, Sodium: 3 mg, Potassium: 15 mg, Vitamin A: 120 IU, Vitamin C: 4 mg, Calcium: 15 mg, Iron: 0.5 mg
