Pan Seared Steak Chimichurri (Printable Version)

Tender seared steak paired with a lively herbaceous chimichurri, capturing rich Argentine tastes.

# What You'll Need:

→ For the Steak

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

→ For the Chimichurri Sauce

05 - ½ cup fresh flat-leaf parsley, finely chopped
06 - 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
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

# How To Make It:

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.
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.
06 - In a bowl, combine parsley, oregano, garlic, red pepper flakes, vinegar, olive oil, salt, and pepper. Mix well.
07 - Slice steaks against the grain. Spoon chimichurri generously over the steak and serve immediately.

# Expert Advice:

01 -
  • The chimichurri comes together in under five minutes but tastes like something that simmered all day
  • Restaurant quality results with minimal fuss and ingredients you probably already have
02 -
  • The chimichurri actually tastes better if you make it a few hours ahead and let the flavors meld together in the refrigerator
  • Never cut into a steak immediately after cooking or all those precious juices will escape onto your plate instead of staying in the meat
03 -
  • If your pan is not hot enough the steaks will steam instead of sear so be patient and wait for that smoke signal
  • Leftover chimichurri can be frozen in ice cube trays for those nights when you need a quick flavor boost

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