Chimichurri Steak

This recipe combines

Pan-Seared Steak Chimichurri

A pan-seared steak sliced and spooned with chimichurri — a bright, herb-heavy sauce of parsley, cilantro, garlic, and vinegar that cuts straight through the richness of the beef. This is the pan-seared steak and the chimichurri made as one dish. The sauce is best made ahead so the flavors have time to meld, so start it first, sear the steak while it rests, and slice the steak across the grain to serve. Both parts also stand on their own.

Serves 2

Ingredients

For the steak

• 2 steaks (ribeye, strip, or similar), about 1–1¼ inches thick
• Salt and pepper
• 2 tablespoons butter

For the chimichurri (makes more than you need — it keeps)

• ½ cup neutral oil, for the aromatics
• 5 cloves garlic, finely chopped
• 2 large shallots, finely chopped
• ⅓ cup finely chopped cilantro
• ⅓ cup finely chopped parsley
• 1 tablespoon dried oregano leaves
• 1 teaspoon red chili flakes
• 1 clove garlic, pureed or grated raw
• ¼ cup extra virgin olive oil
• 2 tablespoons lime juice
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• Salt and black pepper, to taste

Chimichurri is really just a herb-heavy vinaigrette, and it's very forgiving — leave out the raw garlic if you don't like the bite, use all olive oil or all neutral oil, lean on lime or vinegar for the acid. Make it at least 20–30 minutes ahead so the flavors meld while the steak cooks and rests.

Pan-Frying

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Browning Food and Building a Sauce→

Method

Make the chimichurri

Add ½ cup neutral oil to a small saucepan over low heat, add the chopped garlic and shallots, and fry gently, stirring occasionally, until golden and crisp, 8–10 minutes — keep the heat low so the garlic doesn't burn and turn bitter. Combine the cilantro, parsley, oregano, and chili flakes in a heatproof bowl and pour the hot oil (garlic, shallots, and all) directly over the herbs to lightly wilt and bloom them. Stir in the raw pureed garlic, the olive oil, Dijon mustard, lime juice, and red wine vinegar, then season with salt and pepper and set aside to meld while you cook the steak.

Sear the steak

Pat the steaks dry and season generously with salt and pepper on both sides, letting them sit at room temperature 20–30 minutes if time allows. Melt the butter in a skillet over medium-high heat until foaming and just beginning to brown, then add the steaks and cook 2–3 minutes before flipping. Continue flipping every 2–3 minutes until the internal temperature reaches your desired doneness (about 130°F for medium-rare), 8–10 minutes total.

Rest and serve

Move the steaks to a plate and let them rest at least 5 minutes. Slice across the grain, spoon the chimichurri generously over the top, and serve.