Date Night Steak Chimichurri (Print Version)

Tender steak served with a fresh, herbal chimichurri sauce for a tasty evening meal.

# Recipe Ingredients:

→ For the Steak

01 - 2 (8 oz) boneless ribeye or sirloin steaks
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tbsp unsalted butter

→ For the Chimichurri

06 - ½ cup fresh flat-leaf parsley, finely chopped
07 - 2 tbsp fresh oregano, finely chopped (or 1 tbsp dried)
08 - 3 garlic cloves, minced
09 - ¼ cup extra virgin olive oil
10 - 2 tbsp red wine vinegar
11 - ½ tsp red pepper flakes
12 - ¼ tsp kosher salt
13 - ¼ tsp freshly ground black pepper

# Directions:

01 - Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature for even cooking.
02 - Pat steaks completely dry with paper towels. Rub both sides thoroughly with olive oil, then season evenly with salt and black pepper.
03 - Heat a heavy skillet or grill pan over high heat until smoking hot. Add steaks and sear for 3-4 minutes per side for medium-rare doneness. Adjust timing slightly for your preferred level of doneness.
04 - During the final 1-2 minutes of cooking, add butter to the pan. Tilt the pan and spoon the melted butter continuously over the steaks for extra flavor and richness.
05 - Transfer steaks to a clean plate and let rest, covered loosely with aluminum foil, for 5 minutes. This allows juices to redistribute throughout the meat.
06 - While steaks rest, combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a mixing bowl. Stir thoroughly to combine and let sit for flavors to meld.
07 - Slice steaks against the grain into thin strips. Arrange on plates and top with generous spoonfuls of chimichurri sauce.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Restaurant quality results without the restaurant price tag or reservation
  • The chimichurri keeps for days, making tomorrow's leftovers just as exciting
02 -
  • Patting your steaks completely dry before cooking is the unsung hero of that restaurant crust. Any moisture creates steam, and steam kills caramelization.
  • The chimichurri actually tastes better after it sits for 15-20 minutes. Make it first and let those flavors get acquainted while you cook.
03 -
  • Use a cast iron skillet if you have one. The heat retention creates an unmatched crust that home cooks rarely achieve with other pans.
  • Leftover chimichurri keeps beautifully in the fridge for a week and transforms everything from eggs to roasted chicken.

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