Ribeye steak with Chimichurri sauce
4 servings
20 minutes
Ribeye steak with chimichurri sauce is a vibrant dish of Argentine cuisine, embodying a passion for meat and rich flavors. Chimichurri is a traditional Argentine sauce filled with the freshness of parsley, cilantro, and the spiciness of jalapeño, creating a perfect contrast to the juicy, well-cooked ribeye. Originating among gauchos—Argentine cowboys—this sauce has become an indispensable companion to meat dishes, highlighting their richness and depth of flavor. The perfectly grilled steak retains its tenderness while the sauce adds a zesty freshness with a hint of wine vinegar's acidity. This dish pairs perfectly with a glass of red wine and will be the centerpiece of any gathering, showcasing the multifaceted nature of Argentine gastronomy.
1
In a food processor, chop and mix parsley, cilantro, oregano, vinegar, garlic, jalapeño, 2 tsp salt, and 2 tsp pepper. Gradually pour in 1/2 cup of olive oil. The sauce should not be completely smooth. Chimichurri sauce is ready! Transfer it to a bowl.
- Parsley leaves: 70 g
- Chopped cilantro (coriander): to taste
- Fresh oregano leaves: to taste
- Red wine vinegar: 1 glass
- Garlic: 6 cloves
- Jalapeno pepper: 1 piece
- Salt: to taste
- Ground white pepper: to taste
- Extra virgin olive oil: 2 tablespoons
2
Season the steak pieces with salt and pepper. In a pan, heat 1 tablespoon of olive oil over high heat.
- Salt: to taste
- Ground white pepper: to taste
- Extra virgin olive oil: 2 tablespoons
3
Cook the steaks to your desired doneness. Place the cooked steaks on a plate and cover with foil. Serve hot with chimichurri sauce.
- Beef Ribeye: 4 pieces