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Steak with Chimichurri
Perfectly grilled, thick-cut ribeye steaks served with Argentina's vibrant and herbaceous chimichurri sauce, a classic accompaniment made with fresh parsley, oregano, garlic, red wine vinegar, and olive oil.
๐ง ์ฌ๋ฃ
- 4 Ribeye steaks(thick cut (at least 1.5 inches thick), brought to room temperature)
- 1 cup Fresh parsley(packed, leaves and tender stems only)
- 1/4 cup Fresh oregano(packed, leaves only)
- 4 cloves Garlic(peeled)
- 3 tbsp Red wine vinegar
- 120 ml Olive oil(good quality extra virgin olive oil)
- 1 tsp Red pepper flakes(adjust to your spice preference)
- 1 tbsp Coarse salt(such as kosher or sea salt, for seasoning steaks)
- 1 tsp Black pepper(freshly ground, for seasoning steaks)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Chimichurri: Finely chop the fresh parsley and oregano leaves. Finely mince the garlic cloves. In a medium bowl, combine the chopped herbs, minced garlic, red wine vinegar, olive oil, and red pepper flakes. Stir well to combine. Season with a pinch of salt and pepper to taste. For best flavor, cover and let the chimichurri sit at room temperature for at least 15 minutes (or refrigerate for up to 2 days, bringing to room temperature before serving).
โฑ๏ธ 10 minutes - 2
Prepare the Steaks: Pat the ribeye steaks completely dry with paper towels. This is crucial for achieving a good sear. Season both sides generously with coarse salt and freshly ground black pepper. Let the steaks sit at room temperature for at least 20-30 minutes before grilling to ensure even cooking.
โฑ๏ธ 5 minutes (plus 20-30 minutes resting time) - 3
Grill the Steaks: Preheat your grill to high heat (around 230-260ยฐC / 450-500ยฐF). Clean the grill grates and lightly oil them to prevent sticking. Place the seasoned steaks on the hot grill. Grill for approximately 5-7 minutes per side for medium-rare (internal temperature of 52ยฐC / 125ยฐF), or adjust time for your desired doneness. Use a meat thermometer for accuracy.
โฑ๏ธ 10-15 minutes - 4
Rest the Steaks: Once grilled to your liking, remove the steaks from the grill and place them on a clean cutting board or plate. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
โฑ๏ธ 5-10 minutes - 5
Serve: Slice the rested steaks against the grain, if desired, or serve whole. Spoon a generous amount of the prepared chimichurri sauce over each steak. Serve immediately.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the best chimichurri flavor, prepare it at least 30 minutes in advance to allow the ingredients to meld.
- โBringing steaks to room temperature before grilling ensures they cook more evenly from edge to center.
- โDon't skip the resting period for the steaks; it's essential for juicy, tender results.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Chimichurri Rojo: Add 1-2 finely diced ripe tomatoes to the chimichurri mixture for a 'red' version.
- Spice Level: Increase or decrease the red pepper flakes to suit your heat preference.
- Other Proteins: This chimichurri is also excellent with grilled chicken, pork, or fish.