South American Style Steak
Experience the bold, vibrant flavors of South America with this succulent South American Style Steak recipe. Perfectly seasoned ribeye steaks are marinated in a tantalizing blend of olive oil, garlic, smoked paprika, and cumin, then grilled to perfection for a smoky, charred finish. The star of the dish is the fresh, zesty chimichurri sauce—a harmonious mix of parsley, cilantro, red wine vinegar, and a dash of chili flakes for a hint of heat. Ready in just 25 minutes (plus marinating time), this recipe is ideal for an impressive dinner or backyard barbecue. Pair it with grilled vegetables or a crusty loaf of bread to soak up the vibrant, herbaceous sauce. This steak recipe showcases authentic South American flavors, making it a must-try for steak and chimichurri lovers alike. Perfect for fans of quick grilling recipes or anyone searching for bold, globally inspired dishes!
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Recipe Information
Ingredients
- 2 pieces Ribeye steaks
- 4 tablespoons Olive oil
- 4 pieces Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 tablespoons Red wine vinegar
- 1 cup Fresh parsley
- 1 cup Fresh cilantro
- 1 teaspoon Oregano
- 0.5 teaspoon Chili flakes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Fresh lemon juice
Instructions
1. In a large mixing bowl, combine 2 tablespoons of olive oil, minced garlic (2 cloves), ground cumin, smoked paprika, and 0.5 teaspoon each of salt and black pepper to create a marinade.
2. Rub the marinade evenly over the ribeye steaks. Allow the steaks to marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator for deeper flavor.
3. While the steaks are marinating, prepare the chimichurri sauce. In a food processor, combine fresh parsley, fresh cilantro, oregano, chili flakes, a pinch of salt, black pepper, red wine vinegar, the remaining 2 tablespoons of olive oil, and fresh lemon juice. Blend until the mixture is finely chopped but not pureed.
4. Preheat a grill or skillet over medium-high heat. Lightly oil the grates or pan to prevent sticking.
5. Cook the steaks for about 3-4 minutes per side for medium-rare, or until they reach your desired doneness. Use a meat thermometer to check: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
6. Remove the steaks from the heat and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.
7. Slice the steaks against the grain and serve them with the chimichurri sauce drizzled on top or on the side.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 1.5 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 219 mg | 17% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2089 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
