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Juicy Beef Steak with Chimichurri Sauce
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25 min
Quick
Gurkerl Küche
Ein saftiges Rib-Eye Steak, perfekt gegrillt und serviert mit einer würzigen, hausgemachten Chimichurri-Sauce aus frischen Kräutern, Knoblauch und einem Hauch Chili. Dieses Gericht bringt den authentischen Geschmack Südamerikas direkt in Ihre Küche – ideal für einen schnellen, aber luxuriösen Lunch oder ein besonderes Abendessen. Die Kombination aus zartem Rindfleisch und der säuerlich-scharfen Kräutersauce ist ein absoluter Klassiker für alle Fleischliebhaber.
Ingredients
Preparation method
Preparation of the Steak
Take the steak out of the refrigerator in time for it to reach room temperature. Season with half of the coarse sea salt and freshly ground pepper, and drizzle with half of the olive oil.
Grill the steak on a hot grill or in a pan for 3–5 minutes per side, depending on the desired doneness. Then remove from the grill and let it rest on a plate for about 7 minutes so that the meat juices can settle.
Preparation of the Chimichurri Sauce
Meanwhile, prepare the Chimichurri sauce. Finely chop the flat-leaf parsley and fresh oregano. Deseed and finely dice the chili pepper, press or finely chop the garlic.
Chef's tip
For an even more intense aroma, you can prepare the Chimichurri sauce a few hours in advance so that the herbs can infuse well.
When buying steak, look for good marbling – the Rib-Eye (Rostbraten) is particularly well suited for this recipe due to its fat core.
Nutritional values
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