Olive Chimichurri Steak with Padron Peppers
Olive chimichurri steak with padron peppers is a vibrant dish that combines juicy, grilled steak with a zesty chimichurri sauce. The rich flavors of the steak are perfectly complemented by the fresh herbs and garlic in the chimichurri, while the sautéed padron peppers add a delightful crunch and mild heat. This easy-to-prepare recipe is ideal for summer barbecues or family dinners, ensuring your guests will be coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: American/Argentinian
Ingredients
Scale
- 1 lb ribeye or sirloin steak
- 8 oz padron peppers
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Gather ingredients. Rinse and dry padron peppers, chop parsley, and mince garlic.
- In a bowl, mix parsley, garlic, red wine vinegar, oregano, salt, pepper, and olive oil until well combined.
- Season both sides of the steak with salt and pepper. Let sit at room temperature while heating the grill or skillet.
- Preheat grill/skillet to medium-high heat. Cook steak for 4-6 minutes per side based on thickness and desired doneness.
- In a separate skillet, sauté padron peppers in olive oil until blistered (about 5 minutes), seasoning with salt.
- Slice the steak against the grain and serve with sautéed padron peppers topped generously with chimichurri sauce.
Nutrition
- Serving Size: 1/4 of recipe (approximately 250g)
- Calories: 400
- Sugar: 0g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg