Entrée: Argentina – Bife de Chorizo con Chimichurri (Ribeye Steak with Chimichurri)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Additional 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 ribeye steaks, about 1.25 lb total (570 g total)
Kosher salt to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
1 cup (30 g) fresh parsley, finely chopped
1 / 4 cup (15 g) fresh cilantro, finely chopped
3 cloves garlic, minced
2 tbsp (30 ml) red wine vinegar
1 / 4 tsp (1.25 ml) red pepper flakes
1 / 2 cup (120 ml) extra-virgin olive oil

Show original ingredient measurements

2 ribeye steaks, about 1.25 lb total (570 g total)
Kosher salt to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
1 cup (30 g) fresh parsley, finely chopped
1 / 4 cup (15 g) fresh cilantro, finely chopped
3 cloves garlic, minced
2 tbsp (30 ml) red wine vinegar
1 / 4 tsp red pepper flakes
1 / 2 cup (120 ml) extra-virgin olive oil

Instructions

1. **Make the Chimichurri Sauce:** In a bowl, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and extra-virgin olive oil. Season with salt to taste and mix until well integrated. Let the chimichurri sit at room temperature to allow the flavors to meld.

2. **Season and Cook the Steaks:** Season the ribeye steaks with kosher salt and freshly ground black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for about 3-4 minutes per side for medium-rare or to your preferred doneness.

3. **Serve:** Allow the steaks to rest for 5 minutes after cooking. Slice and serve topped with a generous spoonful of chimichurri sauce. Enjoy with roasted vegetables or a fresh salad.