Pan Seared Steak Chimichurri (Printable version)
Tender seared steak paired with a fresh parsley-oregano chimichurri sauce for bold, vibrant flavors.
# Ingredient list:
→ For the Steak
01 - 2 boneless ribeye or strip steaks, 1 inch thick (8 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ For the Chimichurri Sauce
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
# Directions:
01 - Remove steaks from the refrigerator 20 minutes before cooking to bring to room temperature. Pat dry thoroughly with paper towels.
02 - Season both sides of the steaks evenly with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
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 mixing bowl, combine parsley, oregano, garlic, red pepper flakes, red wine vinegar, extra-virgin olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Mix thoroughly.
07 - Slice steaks against the grain. Spoon chimichurri generously over the steak and serve immediately.
# Expert Tips:
01 -
- The chimichurri comes together in minutes but tastes like it has been steeping for days
- A perfectly seared steak with bright herbaceous sauce feels restaurant fancy but is entirely weeknight achievable
02 -
- A cold steak going into a hot pan will cook unevenly, so do not skip the room temperature step
- The chimichurri actually tastes better after sitting for an hour, so make it first if you can plan ahead
03 -
- Reserve a few tablespoons of chimichurri before spooning over the steak to pass at the table
- Double the chimichurri recipe and keep it in the refrigerator for up to a week