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ribeye steak chimichurri recipe featured
Catcora Kitchen

ribeye steak chimichurri recipe

This ribeye steak chimichurri recipe brings the vibrant flavors of Argentina to your table, featuring juicy, well-marbled ribeye steaks topped with a bright, herbaceous chimichurri sauce. The sauce—made with fresh parsley, garlic, oregano, and red wine vinegar—perfectly balances the rich, buttery beef. Ready in under 30 minutes, it's an elegant yet easy meal perfect for weeknights or entertaining.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Argentinian
Calories: 780
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2 (8 oz) boneless ribeye steaks, ~1.5” thick
  • 1 ½ tsp fine sea salt (or *sal de mesa Argentina*)
  • 1 tsp freshly cracked black pepper
  • ⅓ cup fresh flat-leaf parsley, finely chopped
  • 2 tbsp fresh oregano, finely chopped (or 2 tsp dried)
  • 4 garlic cloves, minced
  • ½ cup extra-virgin olive oil, preferably Argentinian or Spanish
  • 2 tbsp red wine vinegar
  • ¼ tsp red pepper flakes
  • 1 tsp *escabeche* juice (optional)

Equipment

  • grill, cast-iron skillet, mixing bowl, knife, cutting board, tongs, measuring spoons

Method
 

  1. ribeye steak chimichurri recipe recipeCard1
  2. Remove ribeye steaks from the refrigerator 30 minutes before cooking and let them come to room temperature. Pat dry with paper towels to ensure a good sear.
  3. Season both sides of the steaks generously with sea salt and freshly cracked black pepper.
  4. Preheat grill or cast-iron skillet over high heat until very hot. Sear steaks 3–4 minutes per side for medium-rare, adjusting for desired doneness. Let rest for 5–10 minutes after cooking.
  5. While steaks cook, prepare chimichurri by combining parsley, oregano, garlic, red wine vinegar, red pepper flakes, and *escabeche* juice (if using) in a bowl. Slowly whisk in olive oil until emulsified.
  6. Serve steaks topped generously with chimichurri sauce, allowing the flavors to meld just before serving.

Nutrition

Calories: 780 | Carbohydrates: 3 | Protein: 45 | Fat: 62

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