Chimichurri Steak
Experience the rich flavors of chimichurri steak, combining juicy ribeye with a zesty chimichurri sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Paleo
Ingredients
Scale
- 2 ribeye steaks
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Make the Chimichurri Sauce by combining the chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper in a bowl. Mix well and let it sit for 30 minutes.
- Season the steaks generously with salt and pepper on both sides.
- Grill the steaks on medium-high heat for about 4-5 minutes per side until they reach desired doneness.
- Rest the steaks for a few minutes before slicing against the grain and drizzling with chimichurri sauce.
Notes
Serve with a side salad or roasted vegetables. Store leftover chimichurri in the fridge for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 0g
- Sodium: 600mg
- Fat: 50g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 130mg
Find it online: https://ameliasweets.com/2026/07/29/chimichurri-steak-3/