Steak and Halibut Chimichurri
Elevate your dinner game with this vibrant and flavorful Steak and Halibut Chimichurri recipe! Perfectly seared ribeye steaks and tender halibut fillets come together on one plate, creating a surf-and-turf experience that’s both hearty and elegant. The star of this dish is the zesty chimichurri sauce, brimming with fresh parsley, cilantro, oregano, garlic, and a hint of red pepper flakes for a subtle kick. A splash of red wine vinegar and fresh lemon juice takes the sauce to fresh, tangy heights, perfectly complementing both the juicy steak and delicate fish. Quick to prepare and utterly delicious, this recipe is ideal for weeknight dinners or special occasions. Serve it alongside a crisp green salad or roasted vegetables for a show-stopping meal!
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Recipe Information
Ingredients
- 2 8-ounce cuts Ribeye steak
- 2 6-ounce cuts Halibut fillets
- 6 tablespoons Olive oil
- 2 teaspoons Salt
- 1.5 teaspoons Black pepper
- 1 cup, chopped Fresh parsley
- 0.5 cup, chopped Fresh cilantro
- 2 tablespoons, chopped Fresh oregano
- 4 minced Garlic cloves
- 3 tablespoons Red wine vinegar
- 1 teaspoon Crushed red pepper flakes
- 2 tablespoons Lemon juice
Instructions
Pat the ribeye steaks and halibut fillets dry with paper towels. Rub both sides of the steak and the halibut with 2 tablespoons of olive oil, then season generously with 1 teaspoon salt and 1 teaspoon black pepper on each protein.
Preheat a skillet or grill pan over medium-high heat for 2-3 minutes until hot.
Add 1 tablespoon of olive oil to the skillet, then sear the steaks for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness. Transfer the steaks to a plate and let them rest for 5 minutes.
Add another tablespoon of olive oil to the skillet and sear the halibut fillets, cooking for 4 minutes on one side without disturbing them. Carefully flip and cook for another 3 minutes on the second side until the fish is opaque and flakes easily with a fork. Remove from heat.
While the proteins rest, prepare the chimichurri sauce. In a medium bowl, combine parsley, cilantro, oregano, garlic, red wine vinegar, crushed red pepper flakes, lemon juice, and the remaining 2 tablespoons of olive oil. Mix well and season to taste with a pinch of salt and pepper.
Serve the steaks and halibut fillets on a plate and generously drizzle the chimichurri sauce over each. Garnish with additional fresh herbs if desired. Enjoy your steak and halibut chimichurri!
Nutrition Facts
Calories |
2511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 562 mg | 188% | |
| Sodium | 6624 mg | 288% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 1.5 g | ||
| Protein | 246.3 g | 493% | |
| Vitamin D | 51.5 mcg | 257% | |
| Calcium | 248 mg | 19% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4162 mg | 89% | |
*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.
