Chimichurri Steak

Chimichurri Steak

Ingredients:

1-2 lb Ribeye Steak

Salt and pepper to taste

2-3 tbsp canola oil

Chimichurri Sauce:

1 ½ cup parsley, finely chopped

4-5 cloves of garlic, minced

3 tbsp fresh oregano leaves, chopped (optional)

3 tbsp red/white vinegar

½ cup olive oil

½ tsp salt to taste

½ tsp red pepper flakes

¼ tsp ground black pepper

How to Make:

Place all the sauce ingredients in a bowl and mix them all. Set 2/3 of the sauce for serving with steak. Marinade the steaks with the remaining sauce in the refrigerator for 5-6 hours.

Remove from the refrigerator 1 hour before cooking. So, it gets close to the room temperature before cooking. Wipe off marinade from the steaks and sprinkle salt and pepper.

In a pan, sizzle canola oil and cook the steaks over medium heat till they get tender. Check with a cooking thermometer to make sure they are safely cooked. For rare; 120 F, Medium Rare; 130 F, Medium; 140-145 F

When it’s cooked cover the steaks with aluminum foil for about 5-10 minutes to keep them juicy and tender.

Serve with the remaining Chimichurri Sauce on top.

P.S: If you try please leave your comment.