Pan Seared Steak Chimichurri (Printable)

Tender seared steak served with herbaceous chimichurri sauce for bold Argentine flavors.

# What You'll Need:

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

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

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.

01 -

The chimichurri sauce comes together in minutes but tastes like it simmered for hours
Restaurant quality results with just 10 minutes of actual cooking time
The sauce doubles beautifully and keeps for weeks, making future dinners effortless

02 -

A truly hot pan is non negotiable for that restaurant quality crust
Letting the meat rest is the difference between juicy and dry, never skip this step

03 -

Chimichurri can be used as a marinade for two hours before cooking for extra depth
A cast iron skillet really does make a difference in achieving that professional crust