Description
A perfectly seared, juicy steak topped with vibrant homemade chimichurri sauce for bold, restaurant-quality flavor at home.
Ingredients
2 ribeye or New York strip steaks (1 to 1½ inches thick, 10–12 ounces each)
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 cup fresh parsley, finely chopped
2 tablespoons fresh cilantro, finely chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
½ teaspoon red pepper flakes
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
½ cup extra virgin olive oil
Instructions
In a bowl, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, oregano, salt, and black pepper. Slowly whisk in olive oil. Let sit for 15–20 minutes.
Pat steaks dry. Rub with olive oil, kosher salt, black pepper, and garlic powder.
Heat a cast iron skillet over medium-high heat for 5 minutes.
Sear steaks for 4–5 minutes per side for medium-rare, or until internal temperature reaches 130°F.
Remove from heat and rest for 5–10 minutes.
Slice against the grain and top generously with chimichurri sauce before serving.
Notes
Let the steak come to room temperature before cooking for even results.
For grilling, cook over high heat for similar timing.
Store leftover chimichurri in the refrigerator for up to 3 days and bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes