Chimichurri Steak
Grilled steak with fresh herb chimichurri sauce — Argentine classic.
- prep 10 min
- cook 10 min
- total 20 min
- serves 4
- intermediate
- Argentina
Ingredients
- 4 ribeye steak
- 1 large bunch parsley
- 2 tbsp oregano
- 6 cloves garlic
- 3 tbsp red wine vinegar
- 80 ml olive oil
- 1 tsp red pepper flakes
Steps
- Make chimichurri: finely chop parsley, oregano, and garlic.
- Mix with vinegar, oil, and pepper flakes.
- Season steaks generously with salt.
- Grill on high heat 4 minutes per side for medium-rare.
- Rest 5 minutes.
- Slice and serve with chimichurri spooned over.
≈ 520 kcal · 42 g protein · 3 g carbs · 38 g fat — per serving, estimate