Why You’ll Love This Chimichurri Steak Recipe
If you’re looking for a dish that’s packed with flavor and easy to prepare, you’ll love this chimichurri steak recipe. The vibrant chimichurri sauce brings a fresh, zesty kick to juicy steak, making each bite a delightful experience.
I appreciate how quickly it comes together, perfect for busy weeknights or impressing guests. Plus, the combination of roasted veggies and couscous adds a satisfying touch.
It’s a complete meal that’s colorful, nutritious, and bursting with taste. Trust me, once you try it, you’ll want to make it again and again. Enjoying this dish is a truly rewarding experience!
Ingredients of Chimichurri Steak
When it comes to whipping up a delicious chimichurri steak, having the right ingredients is half the battle. This recipe isn’t only flavorful but also surprisingly straightforward. You probably have some of these ingredients in your pantry already, which makes it even easier to jump in.
So, let’s gather everything you’ll need to create this mouthwatering dish. Trust me, once you start cooking, your kitchen will smell amazing!
Here’s a handy list of ingredients for the chimichurri steak:
- 24 oz sirloin steak
- 0.5 oz parsley
- 1 tsp chili flakes
- 4 tsp red wine vinegar
- 1 cup couscous
- 2 red bell peppers
- 8 oz grape tomatoes
- 2 tsp cumin
- 2 shallots
- 4 cloves garlic
- 1 tbsp butter
- 2 tbsp olive oil (plus 2 tsp for the chimichurri)
Now, let’s chat about some ingredient considerations. Freshness is key, especially with the parsley and tomatoes. You really want that vibrant green and juicy red color to shine through in your dish.
If you can, go for fresh herbs rather than dried ones; they make a world of difference in flavor. And speaking of flavor, don’t skimp on the seasoning! Salt and pepper can elevate your steak and veggies.
Finally, feel free to adjust the chili flakes in your chimichurri based on your spice tolerance. A little kick can be delightful, but too much might’ve you reaching for a glass of water faster than you can say “chimichurri.”
Happy cooking!
How to Make Chimichurri Steak
Making chimichurri steak isn’t just a cooking task; it’s an adventure in flavor that will leave your taste buds dancing. Start by gathering your ingredients: you’ll need a hefty 24 oz sirloin steak, 0.5 oz of fresh parsley, 1 tsp of chili flakes for a little zing, 4 tsp of tangy red wine vinegar, and 1 cup of fluffy couscous. Don’t forget the vibrant 2 red bell peppers and 8 oz of grape tomatoes, along with 2 tsp of cumin, 2 shallots, 4 cloves of garlic, 1 tbsp of butter, and some olive oil (2 tbsp plus 2 tsp for that delightful chimichurri). Got everything? Great! Let’s roll up those sleeves.
First things first, preheat your oven to 400 degrees. While that’s warming up, take the steak out of the fridge and let it come to room temperature. This little trick helps the meat cook more evenly.
Next, grab those grape tomatoes and red bell peppers. Halve the tomatoes and chop the peppers into 1-inch cubes. Toss them onto a baking sheet with a drizzle of olive oil and a sprinkle of salt and pepper. Pop that in the oven for about 15 minutes, until they’re soft and almost melting in your mouth.
Meanwhile, let’s whip up that chimichurri! Finely chop the parsley and mince the shallots and garlic. In a small bowl, mix the parsley, 2 tsp of red wine vinegar, a generous drizzle of olive oil, and as much shallot and garlic as your heart desires. Add chili flakes to your taste, and season with salt and pepper. There you have it—a vibrant, zesty sauce that’s begging to be drizzled over that steak!
Now, on to the steak. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat the steak dry with a paper towel—this step is essential for getting that nice sear. Season it well with salt and pepper on all sides, then add it to the hot pan. Cook for about 4-7 minutes on each side, adjusting the time based on how you like your steak cooked. When it’s done to your liking, remove it from the pan and let it rest for about 5 minutes.
While that’s happening, let’s finish the couscous. Bring 1 cup of water with a pinch of salt to a boil in a medium pot, then stir in the couscous and cumin. Cover it and remove it from the heat, letting it sit until the veggies are ready.
Once everything is good to go, toss the roasted veggies into the couscous with the butter and a pinch of salt and pepper. Serve the sliced steak on a cozy bed of couscous salad, drizzle with that gorgeous chimichurri, and enjoy! Trust me, this meal is one that’ll make you feel like a kitchen rock star.
Chimichurri Steak Substitutions & Variations
While I love the classic chimichurri steak recipe, there are plenty of substitutions and variations that can elevate the dish even further.
For a twist, try using cilantro instead of parsley for a different flavor profile. You can also swap the sirloin for flank steak or chicken if you prefer.
To amp up the heat, add more chili flakes or even some diced jalapeños. For a zesty touch, mix in lime juice along with the vinegar.
If you’re feeling adventurous, experiment with other herbs like oregano or basil in the chimichurri. The possibilities are endless!
Additional Tips & Notes
To guarantee your chimichurri steak turns out perfectly, I’ve found a few tips that can make a big difference.
First, let your steak sit at room temperature for about 30 minutes before cooking; this helps it cook evenly.
When searing, make sure your pan is hot enough to get a nice crust.
Don’t skip the resting time afterward; it keeps the juices in.
For the chimichurri, adjust the garlic and chili flakes to suit your taste.
Finally, if you have leftovers, store the chimichurri separately; it’s even better the next day.
Enjoy your flavorful feast!