Steak with Chimichurri Sauce

Hi everyone,

Today I would like share with you a simple 20 minutes dinner recipe that is not only delicious but good for you! After a long week of work, I lightly toyed with the idea of going out for a meal with Orion but opted to enjoy a meal together within the confines of our home (ie: in front of the TV) with a nice bottle of wine. Given the simplicity of the meal that we had, I initially had not planned on blogging on this but the chimichurri sauce that I whipped up was too good not to share.

The bright, spicy, and garlic-y chimichurri was definitely the star of the show. This sauce really helped lighten an otherwise very meaty and fatty piece of meat. In the quest to be more cognizant of portion sizes and red meat intake, Orion and I shared one steak and served a large salad (sweet kale salad from Costco) and boiled broccoli on the side.

Ribeye steak with chimichurri sauce
Rib-eye steak with chimichurri sauce

Rib-eye Steak:

Ingredients:

  • 1 rib-eye steak – about 1 inch thick*
  • salt and pepper to taste
  • cooking oil

*You can replace the rib-eye with any type of steak you fancy. I personally prefer the rib-eye cut due to its high fat content.

Directions:

  1. Heat up cast iron skillet and add oil to the pan. Really wait until the pan is piping hot, be careful not to burn your hand. Wear an oven mitt to hold on to the handle.
  2. Salt and pepper the rib-eye on both sides. Place steak onto hot cast iron pan. Sear the first side brown for 2 minutes.

    Place steak onto a hot cast iron skillet
    Place steak onto a hot cast iron skillet
  3. After 2 minutes, flip the steak and sear the second side for 2 minutes.

    Sear both sides of the steak
    Sear both sides of the steak
  4. At this point, your rib-eye is at a blue-rare. Pop the rib-eye into the oven at 170’F until desired doneness is achieved. I like my steak between a rare and medium rare range. I left my steak in the oven for about 5 minutes and removed and let it rest on the cast iron pan for another 2-3 minutes before transferring steak onto a plate to rest.**
  5. Let steak rest for at least another 5 minutes to let the juices absorb back into the meat.

    Let the steak rest
    Let the steak rest
  6. Slice and serve with chimichurri sauce.

    Rare - medium rare steak
    Rare – medium rare steak

**The benefit of using a cast iron pan is that the steak will keep cooking as long as it is in the pan. The purpose of sticking the pan into the oven for a few minutes is to maintain the temperature of the pan so the pan stays hot enough cook the steak to your liking. I don’t like cooking the steak on the stove top (other than a sear) because I find that the steak cooks unevenly.

Chimichurri Sauce

Ingredients:

  • 1 bunch of cilantro roughly chopped. (Parsley can easily be used instead of cilantro or a combination of both)
  • 1 Serrano pepper for those who like spice. (If you prefer a milder spice level, start with 1/4 of serrano and add more to taste)
  • 4 cloves of garlic
  • lemon juice to taste (about two tablespoons)
  • salt to taste
  • 1/4 cup olive oil

Directions:

  1.  Add all the ingredients into a food processor and pulse until the cilantro and all the ingredients are well incorporated into each other.
  2. Taste and adjust salt, pepper and lemon juice to achieve desired flavours.

    Chimichurri Sauce
    Chimichurri Sauce
  3. Serve with prepared steak.

Hope you all enjoyed this recipe! Happy cooking! -J

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