Irresistible Olive Chimichurri Steak with Padron Peppers

There’s something magical about the combination of tender steak and a vibrant chimichurri sauce that just makes my taste buds dance like no one’s watching. Add in some sizzling padron peppers, and you’ve got yourself a culinary fiesta right in your kitchen! The aroma wafting through your home will have you feeling like a master chef, even if you just learned how to boil water yesterday.

I remember the first time I tried olive chimichurri steak with padron peppers; I was at a friend’s barbecue, and they served it up with such flair. The flavors exploded in my mouth, and I vowed to recreate this dish at home. It’s perfect for summer evenings or cozy winter nights, making every occasion feel special. So, grab your apron and get ready for an adventure that promises to be as delightful as it is delicious!

Ingredients for olive chimichurri steak with padron peppers

Here’s what you’ll need to make this delicious dish:

• Steak (Ribeye or Sirloin): Choose high-quality cuts for maximum flavor and tenderness; about 1 pound should suffice.
• Fresh Parsley: A handful of fresh parsley brings a vibrant green color and zesty flavor to the chimichurri.
• Garlic: Fresh garlic cloves are essential for that aromatic kick; aim for at least three.
• Red Wine Vinegar: This adds tanginess to the chimichurri; opt for a good quality one for best results.

For the Padron Peppers:

• Padron Peppers: These small green peppers are mildly spicy; use about 8-10 to complement your steak beautifully.

End with: “The full ingredients list, including measurements, is provided in the recipe card directly below.”

How to Make olive chimichurri steak with padron peppers

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Steak

Start by removing your steak from the fridge about 30 minutes before cooking. This allows it to reach room temperature, ensuring even cooking. Season generously with salt and pepper on both sides.

Step 2: Make the Chimichurri Sauce

In a food processor, combine parsley, garlic cloves, red wine vinegar, olive oil, salt, and pepper. Pulse until everything is finely chopped yet still has some texture. Taste and adjust seasoning as needed.

Step 3: Sauté the Padron Peppers

In a skillet over medium-high heat, add a tablespoon of olive oil. Toss in the padron peppers and sauté them until they blister—about 4-5 minutes—making sure they’re evenly cooked.

Step 4: Cook the Steak

Heat a grill pan over medium-high heat or fire up your outdoor grill. Cook the steak for about 4-5 minutes per side for medium-rare doneness (adjust time based on thickness).

Step 5: Let It Rest

Remove the steak from heat and let it rest on a cutting board for about five minutes to retain its juices. Meanwhile, keep those padron peppers warm.

Step 6: Serve It Up

Slice the steak against the grain and arrange it on plates alongside those beautiful blistered padron peppers. Drizzle chimichurri sauce over everything for that final touch of flavor!

Transfer to plates and drizzle with sauce for the perfect finishing touch.

And there you have it—an irresistible olive chimichurri steak with padron peppers that’s sure to impress anyone lucky enough to join you at your table! Enjoy each bite as if you were at that barbecue all over again!

Perfecting the Cooking Process

Start by marinating the steak in the olive chimichurri for at least an hour. While it soaks up those glorious flavors, roast the padron peppers in a hot skillet. Sear the steak to your desired doneness and serve immediately for optimal taste.

Add Your Touch

Feel free to swap out the steak for chicken or even grilled vegetables if you’re looking for a vegetarian option. You can also adjust the chimichurri ingredients by adding more garlic or a pinch of red pepper flakes for extra heat.

Storing & Reheating

Store leftover olive chimichurri steak in an airtight container in the fridge for up to three days. To reheat, warm gently in a skillet over low heat, ensuring you don’t overcook the meat.

Sometimes, I think my friends love this dish more than they love me! After serving it at a recent barbecue, I received requests for the recipe that made my heart (and my belly) swell with pride.

FAQs :

What is olive chimichurri steak with padron peppers?

Olive chimichurri steak with padron peppers is a delicious dish that combines tender grilled steak marinated in a vibrant olive oil chimichurri sauce, paired with mild padron peppers. The chimichurri sauce adds a fresh and zesty flavor to the steak, while the roasted padron peppers bring a unique taste and texture. This dish is perfect for summer barbecues or cozy dinners, making it a versatile option for any occasion.

How do I make olive chimichurri sauce?

To prepare olive chimichurri sauce, combine fresh parsley, oregano, garlic, red wine vinegar, lemon juice, and extra virgin olive oil in a blender. Blend until smooth but slightly chunky for texture. Adjust seasoning with salt and pepper to taste. This vibrant sauce complements grilled meats beautifully and can be stored in the refrigerator for up to one week. Use it generously on your steak for an added burst of flavor.

Can I use other types of peppers instead of padron peppers?

Yes, you can substitute padron peppers with other mild varieties such as shishito or bell peppers if they’re not available. While padron peppers offer a unique flavor profile and some may have mild heat, other options will still create a delightful dish. Just ensure you roast or grill them to enhance their natural sweetness and smokiness.

What cuts of steak are best for this recipe?

For olive chimichurri steak with padron peppers, flank steak, sirloin, or ribeye are excellent choices. These cuts provide great flavor and tenderness when marinated properly. Flank steak offers leanness, while ribeye gives a rich taste due to its marbling. Always select high-quality beef for the best results in your dish.

Conclusion for olive chimichurri steak with padron peppers :

In summary, olive chimichurri steak with padron peppers is a flavorful dish that showcases the freshness of chimichurri sauce alongside tender grilled meat and roasted peppers. The combination of herbs in the chimichurri enhances the steak’s richness while the mild heat from the padron peppers adds depth. Whether you’re hosting a barbecue or enjoying a family dinner, this recipe promises to impress with its vibrant flavors and ease of preparation. Enjoy this culinary delight at your next gathering!

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Olive Chimichurri Steak with Padron Peppers

• Author: Christina
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves approximately 4 people 1x
• Category: Main
• Method: Grilling/Sautéing
• Cuisine: Argentinian

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Description

Savor the vibrant flavors of olive chimichurri steak paired with blistered padron peppers for an unforgettable dining experience.

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Ingredients

Scale 1x2x3x

• 1 lb Ribeye or Sirloin Steak
• Salt and Pepper to taste
• 1 cup Fresh Parsley, packed
• 3 Garlic Cloves, minced
• 2 tbsp Lemon Juice (substitute for red wine vinegar)
• 1/2 cup Extra Virgin Olive Oil
• 8–10 Padron Peppers
• 1 tbsp Olive Oil

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Instructions

1. Remove the steak from the fridge 30 minutes before cooking to reach room temperature. Season generously with salt and pepper on both sides.
2. In a food processor, combine parsley, garlic, lemon juice, olive oil, salt, and pepper. Pulse until finely chopped but still textured. Taste and adjust seasoning as needed.
3. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
4. Toss in padron peppers and sauté for about 4-5 minutes until blistered and tender.
5. Preheat a grill pan or outdoor grill over medium-high heat. Cook steak for 4-5 minutes per side for medium-rare doneness (adjust time based on thickness).
6. Remove from heat and let it rest for 5 minutes to retain juices.
7. Slice the steak against the grain and arrange on plates with blistered padron peppers.
8. Drizzle chimichurri sauce over everything before serving.

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Nutrition

• Serving Size: 1 portion (approximately 200g)
• Calories: 540
• Sugar: 0g
• Sodium: 620mg
• Fat: 42g
• Saturated Fat: 6g
• Unsaturated Fat: 35g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 120mg

Keywords: Marinate the steak in chimichurri sauce for at least an hour for enhanced flavor. Substitute steak with chicken or grilled vegetables for a different twist. Adjust chimichurri ingredients by adding more garlic or red pepper flakes for extra heat.