Ingredients:

  • 2 lbs (900g) Ribeye steak, New York strip, or Sirloin, about 1-1.5 inches thick
  • 2 tablespoons (30ml) Olive oil
  • 1 teaspoon (5g) Kosher salt
  • ½ teaspoon (2.5g) Black pepper, freshly ground
  • 1 cup (30g) Fresh parsley, finely chopped
  • ½ cup (15g) Fresh oregano, finely chopped
  • 4 cloves Garlic, minced
  • ¼ cup (60ml) Red wine vinegar
  • ½ cup (120ml) Olive oil
  • 1 Red chili pepper, seeded and finely chopped (or ¼ tsp red pepper flakes)
  • 1 teaspoon (5g) Kosher salt
  • ½ teaspoon (2.5g) Black pepper, freshly ground
  • 1 tablespoon (15ml) Fresh Lemon Juice (optional)

Instructions:

  1. Combine all chimichurri ingredients in a medium bowl. Stir well and set aside to allow the flavors to meld (at least 30 minutes).
  2. Pat the steak dry with paper towels. This is key for a good sear.
  3. Rub the steak with olive oil, salt, and pepper.
  4. Allow the seasoned steak to rest at room temperature for at least 30 minutes before grilling. This helps it cook more evenly.
  5. Preheat your grill to high heat (450-500°F / 230-260°C). OR Preheat a cast iron skillet over high heat until smoking hot.
  6. Place the steak on the hot grill (or in the skillet).
  7. Cook for 3-5 minutes per side for medium-rare, adjusting cooking time based on thickness and desired doneness. Use a meat thermometer for accurate results. (Rare: 125°F, Medium-Rare: 130°F, Medium: 140°F, Medium-Well: 150°F, Well-Done: 160°F).
  8. Remove the steak from the grill (or skillet) and let it rest for at least 10 minutes before slicing. This is crucial for retaining juices. Tent loosely with foil.
  9. Slice the steak against the grain.
  10. Spoon generous amounts of chimichurri over the sliced steak and serve immediately.