- 2 boneless rib steaks (10-12 oz each)
- 1/2 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, chopped
- 5 cloves garlic, minced
- 3 tbsp red wine vinegar
- 1/2 cup olive oil, divided
- 1/2 tsp red pepper flakes
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
Boneless Rib Steak with Fresh Chimichurri
Ingredients
Method
- Make the chimichurri first: combine parsley, oregano, garlic, red wine vinegar, 1/3 cup olive oil, red pepper flakes, and 1/2 tsp salt. Let sit at room temperature at least 20 minutes to meld while you prep the steaks.
- Spoon 2-3 tbsp of the chimichurri over the steaks and rub in as a quick marinade; let sit 20-30 minutes at room temperature (reserve the rest of the chimichurri for serving).
- Pat the steaks dry and season with remaining salt and pepper.
- Heat remaining olive oil in a heavy skillet or grill pan over high heat until smoking
- Sear the steaks 3-4 minutes per side for medium-rare, until a dark crust forms.
- Transfer to a cutting board, tent with foil, and rest 8-10 minutes.
- Slice against the grain into thick strips.
- Fan the slices on a platter and spoon the reserved chimichurri generously over top.
- Serve with extra chimichurri on the side for dipping.
Chef's tip
Chimichurri gets better as it sits — make it first, even the night before, so the garlic and vinegar have time to mellow into the oil.
