Chimichurri Steak

 Treat yourself to this incredible Argentine-inspired chimichurri steak for dinner tonight! I love how this dish brings together the richness of a good steak with the zesty, garlicky punch of chimichurri. It's like a dance between indulgence and freshness. 

I usually save steaks for special occasions. But this sauce is so simple to whip up, it makes any weeknight feel like a celebration.Serve it alongside your favorite roasted vegetables or crusty bread to soak up every last drop!

Ingredients

• 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

1. Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. This helps them cook evenly.
2. In a medium bowl, combine the parsley, garlic, and oregano. Add the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well to blend the ingredients. Taste and adjust seasoning if needed. Set aside for at least 10 minutes (or up to an hour) to allow the flavors to meld together. For best results, let it sit at room temperature.
3. Pat the steaks dry with a paper towel to remove any surface moisture. This helps create a good sear. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.
4. Place a cast-iron skillet or grill pan over high heat. Let it heat up for 3-5 minutes or until very hot. Add 2 tablespoons of olive oil and swirl the pan to coat it evenly. The oil should shimmer but not smoke excessively.
5. Carefully place the steaks in the hot pan. Sear without moving for 3-4 minutes on the first side or until a deep, golden-brown crust forms. Flip the steaks and cook for another 3-4 minutes on the other side for medium-rare. Adjust the cooking time to your preferred doneness.
6. Transfer the steaks to a cutting board and loosely cover them with foil. Allow them to rest for 5-10 minutes to redistribute the juices.
7. After resting, slice the steaks against the grain into 1/4-inch thick slices. Arrange the slices on a serving plate or individual plates. Drizzle a generous amount of chimichurri sauce over the sliced steak.
8. Serve immediately with extra chimichurri sauce on the side for dipping. Enjoy!