Chimichurri Steak
A flavorful chimichurri sauce complements perfectly cooked ribeye steaks, offering a taste of South America.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: South American
- Diet: Gluten-Free
Ingredients
Scale
- 2 ribeye steaks
- 1 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Season the steaks by sprinkling both sides with salt and pepper.
- Prepare the chimichurri sauce by mixing parsley, garlic, olive oil, red wine vinegar, and red pepper flakes in a bowl.
- Preheat the grill or skillet over medium-high heat.
- Cook the steaks for about 4-5 minutes on each side for medium-rare.
- Let the steaks rest for a few minutes after cooking.
- Serve sliced steak topped with chimichurri sauce.
Notes
This recipe is gluten-free and can be served with a variety of sides. Leftover steak can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 0g
- Sodium: 800mg
- Fat: 55g
- Saturated Fat: 16g
- Unsaturated Fat: 39g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 100mg
Find it online: https://cookingwithmayaa.com/chimichurri-steak/