Asian Chimichur sauce and air fried steak

Are you looking for a romantic Valentine’s Day dinner recipe or craving delicious steak?

Try this air fryer steak recipe with herbs and Asian chimichur sauce to try something new and exciting.

Air fryers are mostly less hassle and clean-up as they don’t mess things up.

But if this herbaceous sauce isn’t yours, try this steak recipe with my Asian crack sauce for a more powerful Asian kick.

What is Chimichurri?

Chimichurri is an uncooked herbal sauce from Argentine and is traditionally made with parsley, garlic, vinegar, olive oil and red chili pepper flakes.

It’s bold, tangy and garlic, and I order it for yakiniku.

This Asian-inspired version changes parsley and mixes with coriander, Thai basil and mint.

Instead of red wine vinegar, rice vinegar is used to taste a lighter sour taste. And because of its distinctive umami, the fish sauce replaces the regular salt.

This sauce is also a great way to run out of remaining herbs. A handful of fresh herb leaves will do it.

What you need

steak

Ribeye or New York Strip: Choose fatty steaks for a great flavour in this recipe. Both Ribeye or New York strips are great choices. The ribeye is soft and is usually a little more expensive than the New York strip. Olive oil, salt, ground black pepper: basic seasonings to season your steak. You also use a bit of olive oil to grill the steak to get that lovely crust. Unsalted butter: to taste the steak after baking for a buttery flavor.

Asian style chimichur sauce

Shallots, garlic, ginger. Fresh herbs such as coriander, Thai basil and mint. Use whatever you like. Fish sauce (eastern salt) and rice vinegar provide seasonings, while sesame oil serves as an Asian alternative to olive oil for emulsification. However, if it is prioritized, olive oil can also be used for emulsification. Optional red chili flakes for spicy people.

Device

Air Fryer: For an easy and smokeless method to cook steaks. Wide Frying Pan: Finish your steak with a golden brown crust. Mini Food Processor: Quickly blend chimichur sauces. If so, finely chop the fresh herbs with a knife and mix the seasonings into a bowl.

How to make it

Step 1: Season Steak

Season the steak with olive oil, salt and pepper. Leave for at least 20 minutes or cover overnight if possible for better results.

Step 2: Make Asian Chimichur sauce

The mini food processor combines shallots, garlic, ginger, herbs (leaf only), rice vinegar, fish sauce and sesame oil. Pulse until finely chop. Adjust the seasoning to taste if necessary.

Step 3: Air Fly

Preheat the air fryer to 400°F for 5 minutes. Place seasoned steak in an air fryer basket and cook for 6 minutes for medium rare. This is for 3/4 inch thick steaks, so you may need to lengthen cooking time for thick cutting (about 8 minutes for 1-1-1/2 thickness, if thick ).

If you are using a thermometer, insert the probe into the center. The internal temperatures for different levels of donation are as follows:

Rare: 120-125°F Medium range: 130-135°F Medium: 140-145°F Midwest: 150–155°F Weldon: 160-165°F

If you want to stop here and make it very simple without cooking further, you can add a sauce.

Continue to the next step for that slather and the flavor of the butter.

Step 4: Bake the steak

Once you’ve almost finished air frying, preheat the frying pan with a light layer of olive oil until you smoke. Remove the steak from the air fryer and transfer it to a hot frying pan.

Once cooked, remove the steak from the frying pan and let it rest on the cutting board for about 5 minutes.

Slice the steak into thin slices against the grain.

Enjoy with a light rain on top of the flavorful Asian chimichurri sauce.

FAQs and tips

Why use an air fryer?

Cleaning up a kitchen with oil and scattered pieces, or worse, putting out a grease fire is not fun. The air fryer maintains all that mess. Additionally, dry the surface of the steak and set it up in the perfect final sheer on a frying pan.

Can I cook steaks on bread instead?

Yes, you can. An air fryer is a great help, but it’s not necessary.

Grill the steak over high heat for 3-4 minutes per side, then lower the heat and lower the bater until the butter reaches your liking.

Side note: I don’t cook steaks indoors at Stovetop anymore. I recently made that mistake, and during the flip I finally started a grease fire (just a few). The fire wasn’t a big deal, but the oil splatter everywhere was not interesting to clean afterwards. And there was a lingering smoky smell.

Do you have any tips for pan shearing?

Do a simple shear to get only the crust. Preheat the oil with the best setting oil until you smoke until you smoke to achieve that quick burn without overheating. This is especially important for thin steaks.

Can I make chimichur sauce in advance?

Yes, you can. Store in an airtight container in the fridge for up to 3 days.

What should I serve with this steak?

Steak can be served alone with a light salad.

For a more complete meal, combine the steak with steamed rice or Asian garlic butter noodles with a side of roasted or brunch or steamed vegetables.

What to do with the excess chimichurri?

Don’t throw it away! Enjoy it with pot sticks, wontons and tortilla chips. Or, taste it with a spoon on top of the eggs. The possibilities are endless.

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