Date Night Steak Chimichurri (Printable)
Juicy steak grilled to perfection complemented by a bright, herb-packed chimichurri sauce.
# What You Need:
→ For the Steak
01 - 2 (8 oz) boneless ribeye or sirloin steaks
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tbsp unsalted butter
→ For the Chimichurri
06 - ½ cup fresh flat-leaf parsley, finely chopped
07 - 2 tbsp fresh oregano, finely chopped (or 1 tbsp dried)
08 - 3 garlic cloves, minced
09 - ¼ cup extra virgin olive oil
10 - 2 tbsp red wine vinegar
11 - ½ tsp red pepper flakes
12 - ¼ tsp kosher salt
13 - ¼ tsp freshly ground black pepper
# Steps:
01 - Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature.
02 - Pat steaks dry with paper towels. Rub both sides with olive oil, salt, and pepper.
03 - Heat a heavy skillet or grill pan over high heat. When hot, add steaks and sear 3–4 minutes per side for medium-rare (adjust for desired doneness).
04 - During the last 1–2 minutes of cooking, add butter to the pan and spoon over steaks.
05 - Transfer steaks to a plate and let rest, covered loosely with foil, for 5 minutes.
06 - Combine all chimichurri ingredients in a bowl and stir well. Let sit for flavors to meld.
07 - Slice steaks against the grain. Serve topped with generous spoonfuls of chimichurri.
# Expert Hints:
01 -
- The chimichurri comes together in minutes but tastes like it simmered all day
- Restaurant quality steak without the restaurant markup or reservation stress
02 -
- Skip the nonstick skillet for this one, cast iron or heavy stainless steel creates the proper searing surface
- Chimichurri needs at least fifteen minutes to meld flavors, so make it while the steak comes to room temperature
03 -
- Patting the steaks completely dry before seasoning is the secret to proper browning
- Let your chimney get ripping hot before adding steaks, that sound when meat hits the pan means youre doing it right