Ingredients:
2 ribeye or sirloin steaks (about 1-inch thick)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
Procedure
Prepare the Chimichurri Sauce: In a bowl, mix together the chopped parsley, minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Slowly drizzle in the olive oil while stirring. Set aside to let the flavors meld.
Prepare the Steak: Pat the steaks dry with a paper towel. Rub them with olive oil and season with salt and black pepper on both sides.
Grill the Steak: Preheat a grill to high heat. Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare (or longer based on desired doneness).
Rest and Serve: Remove the steaks from the grill and let them rest for 5 minutes before slicing.
Top with Chimichurri: Drizzle the chimichurri sauce generously over the sliced steak and serve immediately.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 450 kcal | Servings: 2 servings
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