Description
Juicy pan-seared steak topped with a vibrant homemade chimichurri sauce made with fresh herbs, garlic, and olive oil – a quick and flavorful dinner option.
Ingredients
- 2 ribeye or sirloin steaks (about 1-inch thick)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika (optional)
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt (for chimichurri)
- 1/4 tsp black pepper (for chimichurri)
Instructions
- Season steaks with olive oil, salt, black pepper, and smoked paprika.
- Heat a cast-iron skillet or grill pan over medium-high heat.
- Sear steaks for 3–4 minutes per side (medium-rare) or until desired doneness. Remove from heat and let rest for 5 minutes.
- Meanwhile, prepare chimichurri: In a bowl, mix parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper until well combined.
- Slice rested steak against the grain and drizzle generously with chimichurri sauce.
- Serve immediately with roasted potatoes, rice, or grilled vegetables.
Notes
- Adjust spice level by adding more or less red pepper flakes.
- Chimichurri can be made ahead and stored in the fridge for up to 5 days.
- Works great with chicken, shrimp, or roasted veggies too.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Argentinian