Ingredients with Measurements:
- 4 ribeye steaks (1 inch thick)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh oregano
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. In a small bowl, whisk together olive oil, red wine vinegar, parsley, cilantro, oregano, garlic, salt, black pepper, and red pepper flakes to make the chimichurri sauce.
2. Preheat the grill or grill pan to high heat.
3. Season the steaks with salt and pepper on both sides.
4. Grill the steaks for 4-5 minutes per side for medium-rare or until desired doneness is reached.
5. Let the steaks rest for 5 minutes before slicing.
6. Serve the sliced steak with chimichurri sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
5. Temperature:
Grill or grill pan should be preheated to high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 560
Fat: 44g
Protein: 38g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Sodium: 630mg
Substitutions for ingredients:
- Ribeye steaks can be substituted with sirloin or flank steak.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add a squeeze of fresh lime juice to the chimichurri sauce for a citrusy twist.
- Substitute the steak with chicken or shrimp.
- Add chopped jalapeno or red pepper flakes to the chimichurri sauce for a spicy kick.
Tips and tricks:
- Let the steaks rest before slicing to allow the juices to redistribute and prevent them from becoming dry.
- Use a meat thermometer to ensure the steaks are cooked to the desired temperature.
- Double the chimichurri sauce recipe to have extra for dipping or serving on the side.
Storage instructions:
Store leftover steak and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a skillet over medium heat until warmed through. Reheat the chimichurri sauce in the microwave or on the stovetop until warmed through.
Presentation ideas:
Arrange the sliced steak on a platter and drizzle the chimichurri sauce on top. Garnish with fresh herbs or sliced jalapenos.
Garnishes:
Fresh herbs, sliced jalapenos, or lime wedges.
Pairings:
- Grilled vegetables such as zucchini, bell peppers, or asparagus.
- Black beans and rice.
- Roasted sweet potatoes.
Suggested side dishes:
- Grilled corn on the cob.
- Caesar salad.
- Garlic bread.
Troubleshooting advice:
- If the steak is sticking to the grill or grill pan, make sure it is well-oiled before adding the steak.
- If the chimichurri sauce is too thick, add more olive oil or red wine vinegar to thin it out.
Food safety advice:
- Make sure the steak is cooked to an internal temperature of 145°F for medium-rare or 160°F for medium.
- Store leftover steak and chimichurri sauce in the refrigerator within 2 hours of cooking.
Food history:
Chimichurri sauce originated in Argentina and Uruguay as a condiment for grilled meats. It is made with fresh herbs, garlic, olive oil, and vinegar.
Flavor profiles:
The steak is savory and juicy, while the chimichurri sauce is tangy, herbaceous, and slightly spicy.
Serving suggestions:
Serve the steak and chimichurri sauce with a cold beer or a glass of red wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian