Steak with Chimichurri Sauce Recipe

5 from 2 votes

Steak with Chimichurri Sauce Recipe

Boneless ribeye steak topped with chimichurri sauce—an herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Argentinian

Servings:

Author: Shawn Williams

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.

Notes

SMOKE WARNING: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen's overhead vent fan before you start to help with ventilation.

Chimichurri is traditionally minced with a sharp knife however you can also gently pulse ingredients with a blender. Do not over blend, the sauce should be coarse.

Chimichurri sauce can be made a few hours in advance.

Temperatures for steak
Rare: 120°F to 125°F
Medium rare: 125°F to 130°F
Medium: 135°F to 140°F
Medium well: 145°F to 150°F
Well done: 160°F and above

Nutrition