Pan Seared Steak Chimichurri

The first time I tasted chimichurri was at a tiny Argentine restaurant in Buenos Aires where the waiter brought out a rustic crock of this vibrant green sauce before the steaks even hit the table. I watched him spoon it generously over everything, bread included, and immediately understood why this sauce is the soul of Argentine cooking. Now it is the only way I serve steak at home, turning a simple dinner into something that feels transported from a South American parrilla.

Last summer I made this for a dinner party when my cousin visited from Spain, and she actually asked if there was a secret ingredient because the sauce tasted so bright and alive. We ended up standing around the counter eating extra chimichurri on toasted bread while the steaks rested, which might have been the best part of the meal.

Ingredients

• 2 boneless ribeye or strip steaks: Ribeye offers beautiful marbling while strip gives you that beefy punch, both perfect for high heat searing
• 1 tablespoon olive oil: Just enough to coat the pan and help develop that gorgeous crust
• 1 teaspoon kosher salt: Generous seasoning is what makes restaurant steaks taste so extraordinary
• ½ teaspoon freshly ground black pepper: Freshly cracked adds a warmth that pre-ground simply cannot match
• ½ cup fresh flat-leaf parsley: The backbone of chimichurri, bringing grassy brightness that cuts through rich meat
• 2 tablespoons fresh oregano: Dried works in a pinch, but fresh oregano adds an aromatic complexity that is worth seeking out
• 3 garlic cloves: Minced finely so the raw garlic mellows slightly in the acid rather than staying aggressively sharp
• ½ teaspoon red pepper flakes: Just enough warmth to make the sauce interesting without overwhelming the herbs
• ¼ cup red wine vinegar: The acid that wakes everything up and helps the herbs release their essential oils
• ½ cup extra-virgin olive oil: Use the good stuff here since it carries all the flavors and becomes the body of the sauce

Instructions

Bring the steaks to room temperature:

Pull the steaks from the fridge about twenty minutes before cooking and pat them completely dry with paper towels so they sear rather than steam.

Season generously:

Sprinkle salt and pepper over both sides of each steak, pressing gently so the seasoning adheres to the meat.

Get the pan screaming hot:

Heat a tablespoon of olive oil in a heavy skillet over high heat until you see the first wisps of smoke, which means the pan is ready to create that perfect crust.

Sear with confidence:

Lay the steaks in the hot pan and let them cook undisturbed for three to four minutes, then flip and repeat on the second side.

Crisp the edges:

Use tongs to hold each steak on its sides for thirty seconds each, rendering the fat and creating a beautiful golden crust all around.

Rest the meat:

Transfer the steaks to a plate and tent loosely with foil for five minutes so the juices redistribute throughout the meat.

Make the magic sauce:

Whisk together the parsley, oregano, garlic, red pepper flakes, vinegar, olive oil, salt, and pepper until emulsified.

Bring it all together:

Slice the rested steaks against the grain and spoon that glorious chimichurri over everything, letting it seep into all the nooks and crannies.

Pin it

My husband requested this for his birthday dinner last year, and something about standing at the stove with a glass of wine while the steak sizzled made it feel like a celebration even before we sat down to eat. The chimichurri turned the whole meal into an occasion, the kind of dinner where conversation pauses for that first perfect bite.

Choosing the Right Cut

I have experimented with plenty of cuts over the years, and while a flank steak works beautifully with chimichurri, there is something undeniably luxurious about a well-marbled ribeye that just sings when paired with those bright herbs. The key is looking for good marbling since the fat carries flavor and keeps the steak juicy during that aggressive high-heat cooking method.

The Art of Chimichurri

Traditional chimichurri varies from cook to cook, and I have learned that the ratio of vinegar to oil is entirely personal preference once you make it a few times. Some nights I want it sharper with more vinegar, other times I want it more mellow and herb-forward, and that flexibility is what makes this sauce so endlessly useful.

Serving Suggestions

While the steak and chimichurri are absolutely perfect on their own, I love serving this alongside roasted potatoes that have been tossed in a little of the sauce before they go into the oven. The vinegar helps crisp the potatoes while the herbs infuse them with flavor, creating sides that feel intentionally connected to the main event.

• Crusty bread for scooping up extra sauce
• A simple green salad dressed with olive oil and lemon
• Malbec or another robust red wine

Pin it

There is something deeply satisfying about a recipe that transforms simple ingredients into something extraordinary, and this steak with chimichurri has become one of those meals I turn to again and again.

Recipe Q&A

→ How do I achieve the perfect sear on the steak?

Heat a heavy skillet until it just starts smoking, then sear the steak 3-4 minutes per side for medium-rare, ensuring a crisp crust while keeping the inside tender.

→ Can I prepare chimichurri ahead of time?

Yes, chimichurri flavors deepen after resting for an hour or more, making it even more vibrant when served.

→ What cuts of steak work best for this dish?

Boneless ribeye or strip steaks offer ideal marbling and thickness, but sirloin or flank can also be used with excellent results.

→ Is it necessary to bring the steak to room temperature before cooking?

Allowing the steak to rest outside the fridge for 20 minutes promotes even cooking and better searing.

→ Can I marinate the steak with chimichurri before cooking?

Marinating for up to two hours infuses more flavor, but fresh chimichurri atop hot steak also delivers bright, fresh notes.