Ingredients
Scale
x
Protein
ribeye steak
Garnish
fresh parsley
Sauce & liquid
red wine vinegar
approx. 1/6 cup / 44 ml
ml
olive oil
approx. 0.3 cups / 2.7 fl oz
Seasoning
fresh oregano
cloves
garlic cloves
tsp
red chili flakes
Nutrition factsJoin the Club · 7-day free trial
Instructions
- 1
Remove steak from fridge 30 minutes before cooking. Season generously with salt and pepper.
- 2
Sear in a very hot cast iron pan with oil, 3–4 minutes per side for medium-rare. Rest 5 minutes.
- 3
For chimichurri: blend parsley, oregano, garlic, vinegar, oil, and chili until roughly combined. Season.
- 4
Slice steak against the grain. Spoon chimichurri over and serve immediately.
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