I think steak really is the perfect solution for a quick dinner. First, there’s a steak to fit any budget, from pricey filets and rib-eyes (if it’s a special dinner) to sirloin and bottom round for a regular weeknight meal. Second, steaks can so easily be changed up with different serving sauces. If you haven’t ever tasted the bright-green magic of chimichurri sauce (a South American specialty) spooned over a medium-rare steak…oh, boy. You’re in for a treat! I like to pile whole or sliced steaks on a cutting board next to a bowl of chimichurri, then let everyone serve themselves. So fresh and fun.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | as many steaks as you like, with enough sauce for 8 to 10 steaks |
Ingredients
- 2 cups packed cilantro leaves
- 2 cups packed flat-leaf parsley leaves
- Small handful mint leaves
- 2 garlic cloves, grated
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- Kosher salt and black pepper
- 3/4 cup plus 2 tablespoons olive oil
- Any steak of your choice: rib-eye, filet, sirloin, and so on, about 1 1/2 inches thick
- 2 tablespoons butter
Instructions
- First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
- Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it’s best to make it the same day).
- Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it’s melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you’re frying more steaks, just add a little more butter and oil to the pan as needed.)
- Slice the steak. Serve it with the chimichurri on the side.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 298 |
| Total Fat | 29 g |
| Saturated Fat | 7 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 36 mg |
| Sodium | 196 mg |
Reviews
I got raves about this chimichurri recipe that we used with BBQ chicken–sooo good! I did substitute arugula for the parsley but other than that I followed the recipe. Everyone loved it!!
Was looking for a quick chimichurri recipe and this worked.