Pan Seared Steak Chimichurri (Print Version)

Succulent pan seared steak paired with vibrant herbaceous chimichurri and fresh herbs.

# What You'll Need:

01 - 2 boneless ribeye or strip steaks, about 1 inch thick (8 oz each)

02 - 1 tablespoon olive oil

03 - 1 teaspoon kosher salt

04 - ½ teaspoon freshly ground black pepper

05 - ½ cup fresh flat-leaf parsley, finely chopped

06 - 2 tablespoons fresh oregano, finely chopped

07 - 3 garlic cloves, minced

08 - ½ teaspoon red pepper flakes

09 - ¼ cup red wine vinegar

10 - ½ cup extra-virgin olive oil

11 - ½ teaspoon kosher salt

12 - ¼ teaspoon freshly ground black pepper

01 - Remove steaks from the refrigerator 20 minutes before cooking to bring to room temperature. Pat dry with paper towels.

02 - Season both sides of the steaks with salt and black pepper, pressing gently to adhere.

03 - Heat 1 tablespoon olive oil in a heavy skillet, preferably cast iron, over high heat until just smoking.

04 - Sear steaks for 3-4 minutes per side for medium-rare, or until desired doneness. Use tongs to sear the edges for 30 seconds each.

05 - Transfer steaks to a plate, tent loosely with foil, and let rest for 5 minutes to allow juices to redistribute.

06 - In a bowl, combine parsley, oregano, garlic, red pepper flakes, vinegar, olive oil, salt, and pepper. Mix well until fully incorporated.

07 - Slice steaks against the grain. Spoon chimichurri generously over the steak and serve immediately.

01 -

The searing technique creates that restaurant quality crust without any fancy equipment
Chimichurri keeps in the fridge for a week and makes everything taste better

02 -

Cold steak going into a hot pan will steam instead of sear no matter how good your pan is
The chimichurri tastes better after sitting for at least thirty minutes so make it first if you can

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