Pan Seared Steak Chimichurri (Printable)

Tender seared steak enhanced by a fresh, vibrant chimichurri sauce for bold, herby flavor.

# 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 Steps:

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 - Meanwhile, prepare the chimichurri sauce: 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 a good steak into something restaurant-worthy with almost zero effort
  • Leftover sauce keeps getting better and works on everything from eggs to roasted vegetables
02 -
  • A room temperature steak cooks more evenly and gives you that beautiful crust without a gray overcooked band
  • The chimichurri needs at least 15 minutes to sit so the flavors can meld together properly
03 -
  • Use a meat thermometer and pull the steak at 125F for medium rare since it will keep cooking while resting
  • Chop the herbs by hand instead of using a food processor which can bruise them and make the sauce watery

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