Recipe · Crispinator®

Steak with chimichurri

Name: Steak with chimichurri
Yield: 2–4 servings
Ingredients: ½ cup chopped fresh parsley; ⅓ cup olive oil; 2 Tbsp red wine vinegar; 2 cloves garlic, grated; 1 tsp kosher salt; ½ tsp dried oregano; ¼ tsp crushed red pepper flakes; 2 1-inch-thick boneless strip steaks (14–16 oz each); 2 tsp olive oil; 1 tsp kosher salt; ½ tsp freshly ground black pepper

Herbal, tangy, and a little spicy, chimichurri sauce is the perfect complement to the big, beefy flavor of air-fried strip steaks.

Appliance: Crispinator®
Setting: Air Fry · 375°F
Makes: 2–4 servings
Level: Moderate

Ingredients

Chimichurri

½ cup chopped fresh parsley
⅓ cup olive oil
2 Tbsp red wine vinegar
2 cloves garlic, grated
1 tsp kosher salt
½ tsp dried oregano
¼ tsp crushed red pepper flakes

Steak

2 1-inch-thick boneless strip steaks (14–16 oz each)
2 tsp olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper

Method

For the chimichurri: In a bowl, stir together the parsley, ⅓ cup olive oil, vinegar, garlic, 1 tsp salt, oregano, and red pepper flakes. Set aside.
On a clean surface, pat steaks dry with a paper towel and then lightly brush with 2 tsp olive oil. Season both sides with 1 tsp salt and the black pepper.
Transfer steaks to the air fryer basket and slide the basket into the air fryer.
Set the unit to Air Fry at 375°F for 17 minutes (medium doneness; subtract 2 minutes for medium-rare or add 2 minutes for medium-well). Press Start | Stop.
Cook until the Shake notification comes on halfway through. Open the basket and flip the steaks. Close and continue to cook.
When time is up, transfer the steaks to a plate to rest for 5 minutes.
Slice the steaks and top with chimichurri.

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