🍽️ FittestMe.aiFoodsNutrients

T-Bone Steak with Chimichurri Recipe

Argentinian · Main course · 27 min total

A juicy, pan-seared T-bone steak topped with a vibrant, herbaceous chimichurri sauce. This Argentine-inspired dish is perfect for a special dinner at home.

Ingredients

• 2 T-bone steaks (about 1 inch thick, 16 oz each)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt

Instructions

1. Make the chimichurri: In a bowl, combine parsley, cilantro, oregano, garlic, shallot, olive oil, red wine vinegar, red pepper flakes, and 1/2 teaspoon salt. Stir well and set aside.
2. Pat steaks dry with paper towels. Season generously on both sides with 2 teaspoons salt and 1 teaspoon black pepper. Let rest at room temperature for 30 minutes.
3. Heat a large cast-iron skillet or grill pan over high heat until smoking. Add 1 tablespoon olive oil.
4. Place steaks in the pan and cook without moving for 4 minutes for medium-rare. Flip and cook another 4 minutes. For medium, cook 5 minutes per side. Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
5. Transfer steaks to a cutting board and let rest for 5 minutes.
6. Slice steak off the bone, then cut against the grain into 1/2-inch thick slices. Serve with chimichurri spooned over the top.

Tips

• For best results, bring steaks to room temperature before cooking.
• Leftover chimichurri can be stored in the refrigerator for up to 1 week.
• Serve with grilled vegetables or a simple green salad.

More about T-Bone Steak with Chimichurri →

AI estimate may be inaccurate · Terms