Get ready to elevate your grilling game with a mouthwatering twist on a classic! This Argentinian Espresso Rubbed Steak with Chimichurri Sauce is not just any steak; it’s a flavor-packed experience that will leave your taste buds dancing. Imagine succulent ribeye steaks infused with the bold richness of espresso, perfectly balanced by a vibrant chimichurri sauce. Whether you're hosting a summer barbecue or enjoying a cozy dinner at home, this recipe promises to impress. Dive into the details and discover how to create a dish that’s as delicious as it is visually stunning!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- 4 ribeye steaks
- 2 tablespoons espresso powder
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- In a small bowl, combine espresso powder, brown sugar, paprika, salt, and black pepper to create the dry rub.
- Pat steaks dry with paper towels to remove excess moisture, which helps the rub adhere better.
- Generously coat both sides of each steak with the espresso spice rub, pressing the mixture into the meat to create a flavorful crust.
- Preheat a cast-iron skillet or grill to high heat, ensuring the cooking surface is very hot before adding steaks.
- For medium-rare, cook steaks 4-5 minutes per side, turning only once to develop a rich, caramelized crust.
- While steaks cook, prepare chimichurri sauce by whisking together chopped parsley, olive oil, red wine vinegar, minced garlic, salt, and pepper in a separate bowl.
- Let steaks rest on a cutting board for 5-7 minutes after cooking to allow juices to redistribute throughout the meat.
- Slice steaks against the grain and generously drizzle with prepared chimichurri sauce before serving.
- Garnish with additional fresh parsley and serve immediately while hot.
Tips
- Bring the Heat: Always allow your steaks to come to room temperature before cooking. This ensures they cook evenly and develop that perfect crust.
- Perfect the Rub: Don’t skimp on the espresso spice rub! Press it into the meat well to create a flavorful crust that enhances the steak's natural juices.
- Sizzle and Seal: Preheat your cast-iron skillet or grill until it’s scorching hot. This is crucial for achieving that caramelized exterior while keeping the inside juicy.
- Timing is Everything: For a perfect medium-rare steak, stick to the 4-5 minutes per side rule, and remember to turn them only once to maintain that beautiful crust.
- Rest for Success: Let your steaks rest after cooking for 5-7 minutes. This step is key for allowing the juices to redistribute, resulting in a more tender bite.
- Chimichurri Magic: Whisk your chimichurri ingredients together just before serving for the freshest flavor. The vibrant herbs and tangy vinegar will complement the rich steak beautifully.
- Slice Smart: Always slice against the grain for a more tender bite. This technique breaks up the muscle fibers, making each piece easier to chew.
- Garnish Generously: Don’t forget to drizzle extra chimichurri over the sliced steak and sprinkle with fresh parsley for a pop of color and flavor before serving!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
