Seared Steak with Chimichurri Sauce
Seared Steak with Chimichurri Sauce
Ingredients
For the Steak
- 4 pound ribeye steak, about 1 1/2 inches thick
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Chimichurri Sauce
- 1 cup fresh parsley, packed, finely chopped
- 1/4 cup fresh oregano, packed, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the chimichurri sauce: In a medium bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir well to combine. Cover and let it sit at room temperature for at least 15 minutes to allow the flavors to meld.
⏱️ 10 min
- 2
Pat the steaks dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 3
Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
⏱️ 3 min•🌡️ 400
- 4
Carefully place the seasoned steaks into the hot skillet. Sear for 4-5 minutes per side for medium-rare, or adjust time to your desired doneness. For a thicker steak, you may need to sear the edges as well.
⏱️ 10 min•🌡️ 400
- 5
Remove the steaks from the skillet and let them rest on a cutting board for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 10 min
- 6
Slice the rested steaks against the grain. Serve immediately, generously spooning the chimichurri sauce over the sliced steak.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Seared Steak with Chimichurri Sauce
Ingredients
For the Steak
- 4 pound ribeye steak, about 1 1/2 inches thick
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Chimichurri Sauce
- 1 cup fresh parsley, packed, finely chopped
- 1/4 cup fresh oregano, packed, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the chimichurri sauce: In a medium bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir well to combine. Cover and let it sit at room temperature for at least 15 minutes to allow the flavors to meld.
⏱️ 10 min - 2
Pat the steaks dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min - 3
Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
⏱️ 3 min•🌡️ 400 - 4
Carefully place the seasoned steaks into the hot skillet. Sear for 4-5 minutes per side for medium-rare, or adjust time to your desired doneness. For a thicker steak, you may need to sear the edges as well.
⏱️ 10 min•🌡️ 400 - 5
Remove the steaks from the skillet and let them rest on a cutting board for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 10 min - 6
Slice the rested steaks against the grain. Serve immediately, generously spooning the chimichurri sauce over the sliced steak.
⏱️ 2 min