Pan Seared Steak Chimichurri (Print Version)

Juicy steak seared to perfection with vibrant herby chimichurri sauce for an easy dinner.

# Recipe Ingredients:

→ 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

# Directions:

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 - 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 comes together in minutes but tastes like it simmered all day
  • Restaurant quality steak that costs a fraction of the price
  • The sauce keeps for days, so you're basically meal prepping while making dinner
02 -
  • A cold steak will cook unevenly, so never skip the room temperature step
  • Don't crowd the pan or the temperature will drop and you'll steam instead of sear
  • Letting the meat rest is not optional unless you want all those juices running onto your cutting board instead of staying in the steak
03 -
  • Use a cast iron skillet if you have one, it holds heat better than any other pan and creates the most gorgeous crust
  • Don't move the steaks around once they hit the pan, let them develop that beautiful caramelized sear undisturbed

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