Chimichurri Steak is the dinner recipe you want to make if you’re looking for a perfectly cook steak smothered in a fresh and flavorful garlic herb sauce!
Want to know the only thing better than a perfectly cooked, pan seared rib eye or filet mignon steak? It’s a a perfectly cooked, pan seared rib eye or filet mignon steak smothered in homemade chimichurri sauce.
CHIMICHURRI STEAK RECIPE
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I think I have a new favorite dinner recipe. Steak has always been a favorite in our house, but now that we’ve had steak with chimichurri sauce, I’m not sure we can just go back to enjoying plain steak again.
If you’ve been looking for a new rib eye steak recipe that will really turn heads, you’ve found it. This is the best homemade chimichurri sauce for steak and the flavor is undeniable!
How to cook rib eye steak in a frying pan:
Although there are several cuts of steak that would work really well with this recipe, I chose to cook up some rib eyes and was very pleased that I did!
Rib eye steaks sear beautifully on the outside when cooked in a hot pan and cook to perfection with the use of a good thermometer.
To cook a ribye in a frying pan, there are just a few cooking tips to keep in mind:
- Allow your steak(s) to come to room temperature before cooking. This will allow them to cook through without having to over cook the outside.
- Add salt and pepper to both sides of your steak(s), but wait until just before you start cooking them. Salt added to meat too early can actually make it more tough, so if you want the most tender steak possible, do not add the salt until you’re ready to cook.
- Before you add the steaks to the pan, ensure the pan is screaming hot. I like to heat the pan by itself and add the oil once the pan is already hot. Allow the oil to heat just until it starts to smoke and then add your steaks. That is how you get the best sear.
- Only turn the steaks once. As soon as the first side gets a nice sear, flip it, and then continue to cook until the desired temperature is reached.
- Be sure to allow your steaks to rest and remember that the internal temperature will continue to rise while resting.
How to make Chimichurri Steak:
To make this recipe, you simply need to make the chimichurri sauce, cook the steaks, and then combine them.
The sauce can and should be made ahead of time. That way, when you make the steaks they are served nice and hot.
To make the sauce, simply combine all the ingredients in the food processor until well combined. If not enjoying right away, just be sure to cover and refrigerate.
What goes with steak and chimichurri?
If you’re looking for a low carb lunch or dinner, you can’t beat a nice green salad.
I, however, prefer to have a starch with every meal. In addition to the salad, I think roasted potatoes and some warm garlic bread make a complete meal when served alongside this chimichurri steak.
- 1/2 cup olive oil
- 4 cloves garlic minced
- 3 tablespoons white balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup cilantro leaves packed, stems removed (this was about 0.5 ounces)
- 1/4 cup oregano leaves packed
- 1 cup Italian parsley leaves packed, stems removed (I used an entire bunch)
- 2 pounds rib eye steak can use Flat Iron or Flank steak too
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
To make Chimichurri sauce:
- Combine all ingredients in a large food processor or blender. Pulse until a pesto-like thick sauce forms. Scrape sides as needed to fully mix all ingredients.
- Store leftovers in airtight container in the refrigerator. Will last several days without browning.
To make steak:
- Allow steaks to reach room temperature.
- Coat both sides of steak with salt and pepper. Heat grill pan to high heat and add olive oil.
- Cook steaks, turning only once, until browned on each side and internal temperature reaches 140 degrees F (for medium rare) or 155 degrees F (for medium). Remove from pan and allow to rest at least 5 minutes before slicing into thin strips, against the grain.
- To serve, top with Chimichurri sauce.