Grilled Steak with Smoked Paprika Chimichurri
60% authentic · Argentinian-Inspired
A creative twist on chimichurri steak, incorporating smoked paprika into the sauce for a deeper, complex flavor profile, paired with grilled steak.
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Ingredients
- Ribeye steak or New York strip2 lbs
- Fresh parsley1.5 cups, packed
- Fresh cilantro1/2 cup, packed
- Garlic cloves5
- Red wine vinegar3 tbsp
- Olive oil1/2 cup
- Smoked paprika1 tsp
- Red pepper flakes1/2 tsp
- Saltto taste
- Black pepper
Steps
- 1
Prepare the smoked paprika chimichurri: Finely chop parsley, cilantro, and garlic. In a bowl, whisk together chopped herbs, garlic, red wine vinegar, olive oil, smoked paprika, red pepper flakes, salt, and pepper.
- 2
Season the steaks generously with salt and black pepper.
- 3
Grill the steaks over medium-high heat for 4-5 minutes per side for medium-rare, adjusting for thickness and desired doneness.
- 4
Allow the steaks to rest for 10 minutes before slicing.
- 5
Serve the sliced steak drizzled with the smoked paprika chimichurri sauce.
