Steak with Chimichurri Sauce Recipe
There’s nothing quite like a perfectly grilled steak topped with the fresh, vibrant flavors of chimichurri sauce. This combination, rooted in Argentine cuisine, has become a beloved dish worldwide, thanks to its simplicity and deliciousness. Whether you’re hosting a backyard barbecue or planning a special dinner, Steak with Chimichurri Sauce is sure to impress.
Health Benefits of Chimichurri Sauce
Chimichurri sauce isn’t just flavorful; it’s also packed with health benefits. Rich in antioxidants from fresh herbs, it aids in reducing inflammation. The olive oil provides healthy fats, while garlic boosts the immune system. This sauce is a nutritious addition to any meal.
Choosing the Right Cut of Steak
The type of steak you choose can make or break this dish. Ribeye, sirloin, and flank steak are excellent choices for grilling. When selecting meat, look for steaks with good marbling, as this fat distribution ensures tenderness and flavor.
Marinating the Steak
Marinating can enhance the flavor and tenderness of your steak. A simple marinade of olive oil, garlic, rosemary, and a splash of soy sauce works wonders. Allow the steak to marinate for at least 30 minutes to let the flavors penetrate the meat.
Preparing the Chimichurri Sauce
Creating the chimichurri sauce is straightforward and rewarding. Follow these steps:
- In a bowl, combine finely chopped parsley, cilantro (if using), minced garlic, and chopped oregano.
- Add red wine vinegar, lemon juice, and red pepper flakes.
- Slowly whisk in the olive oil until the mixture is well combined.
- Season with salt and pepper to taste. Let the sauce sit for at least 15 minutes to allow the flavors to meld.
Grilling the Perfect Steak
Achieving the perfect steak requires attention to detail:
- Preheat your grill to high heat.
- Brush the steaks with olive oil and season generously with salt and pepper.
- Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or adjust the time according to your preferred doneness.
- Use a meat thermometer to check the internal temperature (130°F for medium-rare).
- Let the steaks rest for 5-10 minutes before slicing to retain the juices.
Serving Suggestions
Steak with Chimichurri Sauce pairs beautifully with a variety of sides:
- Grilled Vegetables: Zucchini, bell peppers, and asparagus make for colorful, healthy sides.
- Roasted Potatoes: Crispy on the outside and tender on the inside, they complement the steak perfectly.
- Fresh Salad: A simple green salad with a light vinaigrette can balance the rich flavors of the steak.
Variations of the Recipe
Customize your chimichurri sauce and steak to suit your taste:
- Herbs and Spices: Experiment with adding basil, mint, or even a touch of cumin to the chimichurri.
- Cooking Methods: If grilling isn’t an option, you can pan-sear or broil the steak to achieve similar results.
Storing and Reheating
To enjoy leftovers without compromising on taste:
- Storing: Keep the steak and chimichurri sauce in separate airtight containers in the refrigerator. Consume within 3 days.
- Reheating: Reheat the steak in a hot skillet for a few minutes on each side. Warm the chimichurri sauce at room temperature or slightly warmed.
FAQs
- Can I use other cuts of meat?
- Yes, other cuts like strip steak or tenderloin also work well with chimichurri sauce.
- Is chimichurri sauce spicy?
- It can be, depending on the amount of red pepper flakes used. Adjust to your taste preference.
- Can I make the chimichurri sauce in advance?
- Absolutely! Chimichurri sauce can be made a day ahead and stored in the refrigerator.
- Can I use dried herbs instead of fresh ones?
- Fresh herbs are preferred for the best flavor, but dried herbs can be used in a pinch. Just use half the amount.
- What can I do if I don’t have a grill?
- A cast-iron skillet or broiler are great alternatives for cooking the steak indoors.
Conclusion
Steak with Chimichurri Sauce is a delectable dish that combines robust flavors with simple preparation. The juicy, perfectly grilled steak, complemented by the fresh and zesty chimichurri, makes for an unforgettable meal. Whether you’re cooking for a special occasion or a weeknight dinner, this recipe is sure to satisfy.
Steak with Chimichurri Sauce Recipe
There’s nothing quite like a perfectly grilled steak topped with the fresh, vibrant flavors of chimichurri sauce. This combination, rooted in Argentine cuisine, has become a beloved dish worldwide, thanks to its simplicity and deliciousness. Whether you're hosting a backyard barbecue or planning a special dinner, Steak with Chimichurri Sauce is sure to impress.
Ingredients
- 2 sirloin or boneless ribeye steaks, roughly 1.5 inches thick
- 1 tablespoon vegetable, canola, or grapeseed oil
- salt and pepper to taste
- Chimichurri sauce:
- 1 cup packed fresh flat-leaf Italian parsley, minced
- 1/4 cup packed fresh cilantro, minced
- 1/2 cup olive oil
- 2-3 tablespoons red wine vinegar
- 1-2 garlic cloves, minced
- 1 teaspoon crushed red pepper/chili flakes
- 3/4 teaspoon dried oregano
- Salt, to taste
Instructions
For the chimichurri sauce
- For the chimichurri sauce, finely mince garlic, cilantro, and parsley. Add to a small bowl and stir in the oil, vinegar, oregano, salt, and crushed red pepper flakes. You can also chop in a blender by gently pulsing.
For the steak
- Preheat the oven to 415°F. Remove the steak from the fridge 30 minutes prior to cooking. This is to bring the steak to room temperature and ensure your cooking times are more accurate. Season all sides liberally with salt and pepper. This can be done while your steak comes to room temp.
- Add 1-2 tablespoons of oil to an oven-safe cast iron skillet and turn the heat up high, allowing the skillet to become very hot. Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, place the porterhouse face down and sear undisturbed for 2 minutes. Flip the steak and sear for an additional 2 minutes. This will give your steak a nice seared edge.
- Transfer your skillet directly to the oven. [WARNING] The skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes.Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a steak roughly 1.5 inches thick.
- Slice the steak intro strips and serve with chimichurri.
Nutrition Information:
Amount Per Serving: Calories: 780