Prep 15 mins
Cook 15 mins
Chimichurri is a tangy herb paste that's used as both a marinade and a sauce. Here, cilantro replaces traditional parsley in the topping for these flavorful rib-eye steaks. Found on myrecipes.com.
- 118.29 ml packed chopped fresh cilantro
- 88.74 ml balsamic vinegar
- 29.58 ml olive oil
- 2 garlic cloves, peeled and minced
- 4.92 ml adobo seasoning
- 2.46 ml dried oregano
- 2.46 ml pepper
- 1.23 ml dried red chili pepper flakes
- 2 boned beef rib eye steaks (New York strip, 1 1/2 inches thick, 1 1/2 to 2 lb. total) or 2 top loin steaks (New York strip, 1 1/2 inches thick, 1 1/2 to 2 lb. total)
- 9.85 ml steak herb seasoning mix or 9.85 ml salt and pepper
- 29.58 ml butter (about)
- To make chimichurri, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chile flakes.
- Rinse beef, pat dry, and rub all over with steak seasoning mix.
- In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 teaspoon butter.
- Lay steaks in pan and cook, turning as needed, to brown all sides, including edges, about 10 minutes total for very rare (red in center, cut to test). For medium rare, cook 2 or 3 minutes more.
- To reduce spattering, wipe fat from pan with paper towels.
- Transfer steaks to a platter; keep warm.
- If dark charred bits are present in pan, wipe out with a paper towel.
- Add remaining butter to pan and stir; when melted, add chimichurri sauce.
- Cut meat into 4 portions and set on plates.
- Pour meat juices from platter into frying pan, then ladle sauce over steaks.
Fantastic steak and chimichurri sauce. Loved that the chimichurri is made with cilantro vs. parsley - it was nice and tart and delicious. Served this steak with some roasted new potatoes and a salad with baby greens and feta cheese. One of the best meals I have had in a long time. Made for Quest, South America, 2014.