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Chimichurri Ribeye Recipe

Argentinian · Main course · 25 min total

A juicy, pan-seared ribeye steak topped with a vibrant and herbaceous chimichurri sauce. This recipe brings restaurant-quality flavor to your home kitchen with minimal effort.

Ingredients

• 2 ribeye steaks (about 12 oz each, 1 inch thick)
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 2 tablespoons fresh oregano, chopped (or 1 tsp dried)
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon red pepper flakes
• Salt and black pepper to taste

Instructions

1. Make the chimichurri: In a medium bowl, combine parsley, cilantro, garlic, shallot, oregano, olive oil, red wine vinegar, and red pepper flakes. Season with salt and pepper. Stir well and set aside.
2. Pat ribeye steaks dry with paper towels. Season generously on both sides with salt and pepper.
3. Heat a large cast-iron skillet or heavy pan over high heat until smoking hot. Add a drizzle of oil if needed.
4. Sear steaks for 4-5 minutes per side for medium-rare, or until desired doneness. Use tongs to flip only once.
5. Remove steaks from pan and let rest for 5 minutes on a cutting board.
6. Slice steaks against the grain and serve topped with a generous spoonful of chimichurri.

Tips

• Chimichurri can be made up to a day ahead; bring to room temperature before serving.
• Let the steak rest to retain juices.
• Adjust red pepper flakes to your spice preference.

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