Description
Savor the vibrant flavors of olive chimichurri steak paired with blistered padron peppers for an unforgettable dining experience.
Ingredients
Scale
- 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
Instructions
- Remove the steak from the fridge 30 minutes before cooking to reach room temperature. Season generously with salt and pepper on both sides.
- 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.
- Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
- Toss in padron peppers and sauté for about 4-5 minutes until blistered and tender.
- 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).
- Remove from heat and let it rest for 5 minutes to retain juices.
- Slice the steak against the grain and arrange on plates with blistered padron peppers.
- Drizzle chimichurri sauce over everything before serving.
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.