Steak with Chimichurri is very simple way to prepare a beautiful grass-fed steak with a vibrant sauce honoring Argentinean cuisine. This is one of my favorite preparations when I'm cooking for a larger group because it doesn't take a lot of prep or ingredients.
Serves 2-8 (Depends on the Size or QTY of cuts you use)
- For smaller servings use grass-fed Ribeye, New York Strip, Sirloin or Sirloin Tip Steak or any other steak
- For larger servings cook multiple of the cuts above or use a larger cut like grass-fed Flank, Flat Iron or Tri-Tip Steaks
- Chimichurri Sauce (Serves ~4, so double for larger groups)
- 1 Cup Fresh Flat Leaf Parsley (pack in measuring cup)
- 4 Cloves Garlic
- 2 Tbsp Fresh Oregano (can sub 2 tsp of dried oregano)
- 1/2 Cup Olive Oil
- 2 Tbsp of Red Wine Vinegar (can sub with white or rice wine vinegar)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4-1/2 teaspoon (adjust based on preferred heat)
- For Methods of Prepping, Cooking and Finishing the Steak see "Cooking the Perfect Steak" blog post.
- Chimichurri Sauce
- Chop all the herbs and garlic and stir into olive oil, vinegar and seasoning, or add all ingredients to your mini food processor and pulse until chopped and incorporated. (Note: since the amount of sauce is fairly small I find it tough to use a food processor unless you have mini food processor).
- Serve steaks whole, sliced and add the sauce to the plate with extra for dipping and drizzling.