Steaks with Chimichurri Recipe

Difficulty: Easy
Yield: Serves as many steaks as you wish, with enough chimichurri for 8 to 10 steaks
Nutritional Information Per Serving (1 of 9 servings): Calories 298, Total Fat 29 g, Saturated Fat 7 g, Carbohydrates 2 g, Dietary Fiber 1 g, Sugars 0 g, Protein 8 g, Cholesterol 36 mg, Sodium 196 mg
Total Time: 30 minutes
Active Prep Time: 30 minutes

Imagine sinking your teeth into a sizzling, juicy steak topped with vibrant chimichurriit's the ultimate quick dinner that feels like a celebration! From budget-friendly sirloin to indulgent rib-eye, any cut shines with this zesty South American sauce bursting with fresh herbs. Set out sliced steaks and a bowl of emerald-green chimichurri for a fun, family-style feast that's fresh, lively, and irresistibly delicious. Ready to fire up your skillet?

Ingredients

2 cups firmly packed cilantro leaves
2 cups firmly packed flat-leaf parsley leaves
A small handful of mint leaves
2 garlic cloves, grated
2 tablespoons red wine vinegar
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper, to taste
3/4 cup plus 2 tablespoons olive oil
Your choice of steakrib-eye, filet, sirloin, etc., about 1 1/2 inches thick
2 tablespoons butter

Instructions

To begin, prepare the chimichurri sauce by adding the herbs and garlic into a food processor or blender. Pour in the red wine vinegar, red pepper flakes, and season with kosher salt and black pepper to your liking.
Pulse the mixture a few times, then continue pulsing while slowly drizzling in 3/4 cup of olive oil. Keep pulsing until the herbs are finely chopped but still retaining a bit of texture. Transfer the sauce to a bowl, cover, and refrigerate until ready to serve. You can make the sauce up to one day ahead, but it's best fresh on the same day.
Season the steaks generously on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat. Add the butter and remaining 2 tablespoons of olive oil, allowing the butter to melt and start browning. Place a steak in the skillet and cook until medium-rare, about 3 to 4 minutes per side. Remove steaks and let rest for 3 minutes. For additional steaks, add more butter and oil as needed.
Slice the steak and serve alongside the chimichurri sauce for dipping or spooning over the meat.