Pan Seared Steak Chimichurri (Print Version)
Juicy steak seared perfectly and paired with a fresh chimichurri topping bursting with herbs.
# What You'll Need:
→ For the Steak
01 - 2 ribeye or strip steaks (about 10 oz each), 1 inch thick
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
→ For the Chimichurri Sauce
05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - 1/4 cup fresh cilantro, finely chopped (optional)
07 - 3 cloves garlic, minced
08 - 2 tbsp fresh oregano, finely chopped (or 2 tsp dried oregano)
09 - 1/2 tsp crushed red pepper flakes
10 - 1/4 cup red wine vinegar
11 - 1/2 cup extra virgin olive oil
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper
# How to Cook:
01 - Remove the steaks from the refrigerator 20–30 minutes before cooking to bring them to room temperature. Pat dry with paper towels.
02 - Season both sides of the steaks with salt and black pepper.
03 - Heat 1 tbsp olive oil in a heavy skillet (preferably cast iron) over high heat until just smoking.
04 - Carefully place steaks in the hot pan. Sear for 3–4 minutes per side for medium-rare, or adjust time to your preferred doneness.
05 - Transfer steaks to a plate, tent loosely with foil, and rest for 5 minutes.
06 - In a bowl, combine parsley, cilantro, garlic, oregano, and red pepper flakes. Add red wine vinegar and olive oil. Season with salt and pepper. Stir well to combine.
07 - Slice steaks against the grain and spoon chimichurri sauce generously over the top. Serve immediately.
# Expert Advice:
01 -
- The chimichurri transforms even an average steak into something restaurant worthy
- It comes together in under 30 minutes but tastes like you spent all day cooking
02 -
- Patting the meat completely dry is the secret to getting that restaurant quality crust instead of steaming in your own pan
- The chimichurri actually tastes better after sitting for an hour, so make it first and let everything hang out together
03 -
- Use a meat thermometer if you're nervous about doneness, aiming for 130°F for medium rare
- The garlic will mellow out in the sauce, so don't be afraid to use all three cloves