Cozy Chimichurri Steak Recipe to Warm Your Heart
As the leaves begin to turn and the air grows crisp, there’s something absolutely delightful about gathering around the dinner table with a warm, comforting meal. One dish that truly evokes those cozy fall feelings for me is my Chimichurri Steak. The sizzling aroma of perfectly seared ribeye or New York strip steaks fills the kitchen, and it’s hard not to feel anticipation as we prepare for this simple yet flavorful feast. Drizzled with vibrant, herbaceous chimichurri sauce, this dish is sure to become a staple for your easy weeknight dinners or special occasions alike. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for a weeknight dinner that doesn’t compromise on flavor.
- Vibrant and Flavorful: The chimichurri sauce brings a zesty freshness to your juicy steak, elevating each bite.
- Crowd-Pleasing: Great for gatherings! Your friends and family will love the bold flavors.
- Customizable: Feel free to add your twist with various herbs or spices.
- Comfort Food: Cozy up with a delicious, hearty plate that satisfies every time.
Ingredients You’ll Need for Chimichurri 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
- 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
Let’s Make It Together
Bring Out the Steaks: Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. This helps them cook evenly and results in a more tender steak.
Mix the Chimichurri: In a medium bowl, combine the finely chopped parsley, minced garlic, and oregano. Add the 1/2 cup of extra virgin olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well to blend all the ingredients together. Taste and adjust the seasoning if needed. Set this vibrant mixture aside for at least 10 minutes (or up to an hour) to allow the flavors to meld beautifully.
Prepare the Steaks: Pat the steaks dry with a paper towel to remove any surface moisture. This step is crucial for creating a good sear. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.
Heat Things Up: Place a cast-iron skillet or grill pan over high heat. Allow it to heat up for about 3-5 minutes, or until it’s very hot. Add the 2 tablespoons of olive oil and swirl it around to coat the pan evenly. You should see the oil shimmer.
Sear the Steaks: Carefully place the steaks in the hot pan. Sear them without moving for about 3-4 minutes on the first side, or until a deep, golden-brown crust forms. Then flip the steaks and cook for another 3-4 minutes on the other side for medium-rare. Adjust cooking time according to your preferred doneness.
Let It Rest: 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 throughout the meat.
Slice and Serve: 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.
Enjoy: Serve immediately with extra chimichurri sauce on the side for dipping. Enjoy every tender, juicy bite!
Delicious Variations to Try
- Herb-Infused Creations: Use fresh mint or cilantro in addition to or instead of parsley for an aromatic twist.
- Citrus Zing: Add a splash of lemon or lime juice to your chimichurri for a bright, zesty flavor.
- Garnished Goodness: Top your steak with crumbled feta cheese or a sprinkle of crunchy roasted nuts for added texture.
- Smoky Flavor: Incorporate smoked paprika into the chimichurri for a deeper, more complex flavor profile.
Chef Emma’s Helpful Tips
Make-Ahead Magic: You can prepare chimichurri up to a day in advance to enhance the flavors. Just store it in the refrigerator and bring it to room temperature before serving.
Perfect Slicing Techniques: Let your steak rest before slicing to keep all those delicious juices inside. When slicing, always go against the grain for maximum tenderness.
Storage Solutions: Leftover chimichurri can be stored in an airtight container in the fridge for up to a week. It’s great on grilled veggies or even as a salad dressing!
Ingredient Swaps: Don’t have fresh oregano? Dried oregano works just fine too! Adjust the amount, as dried herbs are usually more potent.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 steak with chimichurri
- Calories: Approximately 650
- Carbs: 5g
- Sugar: 0g
- Fat: 52g
- Protein: 47g
- Sodium: 800mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! The chimichurri can be made ahead of time to save on prep. Just store it in the fridge and let it come to room temp before serving.
Can I use different ingredients?
Yes! Feel free to experiment with different herbs or spices in your chimichurri sauce for unique flavor combinations.
How do I store leftovers?
Leftover steaks can be stored in an airtight container in the refrigerator for up to 3 days.
How long does it last?
Chimichurri sauce acts like a marinade and stays fresh in the fridge for up to a week.
A Cozy Closing Note
This Chimichurri Steak isn’t just a recipe; it’s an experience—one that brings warmth, flavor, and cherished moments shared around the table. As you take that first savory bite, let the vibrant flavors envelop you, reminding you of all the love that goes into cooking. Save this Chimichurri Steak to your comfort food board so it’s ready when you need a cozy treat!
Cozy Chimichurri Steak
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: None
Description
A warm and flavorful chimichurri steak recipe, perfect for cozy dinners or special occasions.
Ingredients
- 2 ribeye or New York strip steaks, about 1.5 inches thick
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup fresh parsley leaves, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano leaves, finely chopped
- 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
- Bring out the steaks: Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature.
- Mix the chimichurri: In a medium bowl, combine the finely chopped parsley, minced garlic, and oregano. Add the 1/2 cup of extra virgin olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and let sit for at least 10 minutes.
- Prepare the steaks: Pat the steaks dry with a paper towel and season both sides with salt and freshly ground black pepper.
- Heat things up: Place a cast-iron skillet or grill pan over high heat for 3-5 minutes until very hot. Add the olive oil.
- Sear the steaks: Add the steaks to the hot pan and sear for about 3-4 minutes on each side for medium-rare.
- Let it rest: Transfer the steaks to a cutting board, cover loosely with foil, and allow to rest for 5-10 minutes.
- Slice and serve: Slice the steaks against the grain and drizzle chimichurri sauce over the top.
- Enjoy: Serve immediately with extra chimichurri sauce on the side.
Notes
Make chimichurri ahead of time for better flavor. Store leftovers in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 steak with chimichurri
- Calories: 650
- Sugar: 0g
- Sodium: 800mg
- Fat: 52g
- Saturated Fat: 12g
- Unsaturated Fat: 40g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 47g
- Cholesterol: 120mg
