{"id":"adaebbb7-db5f-43de-91f4-76b495f78be2","url":"https://recipestripper.com/recipes/adaebbb7-db5f-43de-91f4-76b495f78be2","source_url":"https://www.foodnetwork.com/recipes/ree-drummond/steaks-with-chimichurri-4492459","title":"Steaks with Chimichurri","description":"I think steak really is the perfect solution for a quick dinner. First, there's a steak to fit any budget, from pricey filets and rib-eyes (if it's a special dinner) to sirloin and bottom round for a regular weeknight meal. Second, steaks can so easily be changed up with different serving sauces. If you haven't ever tasted the bright-green magic of chimichurri sauce (a South American specialty) spooned over a medium-rare steak...oh, boy. You're in for a treat! I like to pile whole or sliced steaks on a cutting board next to a bowl of chimichurri, then let everyone serve themselves. So fresh and fun.","servings":8,"servings_text":"as many steaks as you like, with enough sauce for 8 to 10 steaks","cook_time":"P0Y0M0DT0H30M0.000S","total_time":"P0Y0M0DT0H30M0.000S","image_url":"http://food.fnr.sndimg.com/content/dam/images/food/fullset/2017/10/11/0/PW_SteakwithChimichurri.jpg.rend.hgtvcom.406.305.suffix/1507921322249.jpeg","archive":{"provider":"wayback","snapshot_url":"https://web.archive.org/web/20180310151138id_/https://www.foodnetwork.com/recipes/ree-drummond/steaks-with-chimichurri-4492459","original_url":"https://www.foodnetwork.com/recipes/ree-drummond/steaks-with-chimichurri-4492459","captured_at":"2018-03-10T15:11:38.000Z"},"ingredients":[{"text":"2 cups packed cilantro leaves","item":"packed cilantro leaves","quantity":2,"unit":"cup"},{"text":"2 cups packed flat-leaf parsley leaves","item":"packed flat-leaf parsley leaves","quantity":2,"unit":"cup"},{"text":"Small handful mint leaves","item":"Small handful mint leaves"},{"text":"2 garlic cloves, grated","item":"garlic cloves","quantity":2,"preparation":"grated"},{"text":"2 tablespoons red wine vinegar","item":"red wine vinegar","quantity":2,"unit":"tbsp"},{"text":"1 teaspoon red pepper flakes","item":"red pepper flakes","quantity":1,"unit":"tsp"},{"text":"Kosher salt and black pepper","item":"Kosher salt and black pepper"},{"text":"3/4 cup plus 2 tablespoons olive oil","item":"plus 2 tablespoons olive oil","quantity":0.75,"unit":"cup"},{"text":"Any steak of your choice: rib-eye, filet, sirloin, and so on, about 1 1/2 inches thick","item":"Any steak of your choice: rib-eye, filet, sirloin, and so on, about 1 1/2 inches thick"},{"text":"2 tablespoons butter","item":"butter","quantity":2,"unit":"tbsp"}],"instructions":[{"number":1,"text":"First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste."},{"number":2,"text":"Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day)."},{"number":3,"text":"Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)"},{"number":4,"text":"Slice the steak. Serve it with the chimichurri on the side."}],"date_published":"2026-10-30T13:50:29.575673+00:00","date_modified":"2026-10-30T13:50:29.575673+00:00"}