Pan Seared Steak Chimichurri

The first time I had chimichurri was at a small Argentine steakhouse in Buenos Aires, where the waiter brought out a simple plate of grilled meat and this vivid green sauce that made everything sing. I spent the rest of that trip trying to decode what made it so electric, watching cooks chop mountains of parsley and garlic in tiny kitchens. Now it's the sauce I turn to whenever I want to make a weeknight dinner feel like a celebration.

Last summer my brother came over skeptical about 'just another steak dinner' but ended up asking for the chimichurri recipe before he even finished his plate. We ate on the back porch as the sun went down, and there's something about that combination of seared meat and herbs that makes people linger at the table longer than usual.

Ingredients

• Two boneless ribeye or strip steaks: About one inch thick works best for getting that gorgeous crust while keeping the inside tender and pink
• One tablespoon olive oil: Just enough to coat the pan and help the seasoning cling to the meat
• One teaspoon kosher salt: Don't be shy here, steak needs salt to shine
• Half teaspoon freshly ground black pepper: Freshly cracked makes all the difference in aroma
• Half cup fresh flat-leaf parsley: Flat leaf has better flavor than curly, and it's the backbone of the sauce
• Two tablespoons fresh oregano: Dried works in a pinch but fresh oregano gives this unmistakable Argentine authenticity
• Three garlic cloves: Minced finely so no one gets an overwhelming raw bite
• Half teaspoon red pepper flakes: Just enough warmth to make things interesting without overwhelming the herbs
• Quarter cup red wine vinegar: The acid that cuts through all that rich steak fat
• Half cup extra-virgin olive oil: Use the good stuff here since it's carrying all the flavors
• Half teaspoon kosher salt and quarter teaspoon black pepper: For seasoning the chimichurri itself

Instructions

Let the steaks relax:

Pull them from the fridge twenty minutes before cooking and pat them completely dry with paper towels

Season generously:

Sprinkle salt and pepper on both sides, pressing it gently into the meat so it stays put

Get your pan screaming hot:

Heat that tablespoon of olive oil in a cast iron skillet over high heat until you see the first wisp of smoke

Seize the sear:

Lay the steaks in carefully and let them develop a crust for three to four minutes before flipping

Finish with edges:

Use tongs to hold each steak upright and sear the fat cap for thirty seconds on each side

Let them rest:

Tent the plate loosely with foil and give the meat five minutes to redistribute all those juices

Make the magic sauce:

Whisk together the parsley, oregano, garlic, red pepper flakes, vinegar, olive oil, salt and pepper until emulsified

Slice and serve:

Cut against the grain and spoon that chimichurri over the top like it's the main event

Save

This recipe has become my go-to for dinner parties because it looks impressive but actually gives me time to hang out with guests instead of being stuck at the stove. Something about that bright green sauce against the seared meat makes people feel like they're eating something special.

Getting That Restaurant Crust

The secret is patience with your pan. Don't try to move the steaks around once they hit the heat, and resist the urge to cut into them right away. That golden crust forms when you let the meat make contact with the hot surface undisturbed.

Chimichurri Variations

Sometimes I'll swap in cilantro for half the parsley when I want something brighter, or add a squeeze of lemon if the vinegar feels too sharp. The sauce keeps in the fridge for days and actually gets better as the garlic mellows.

Serving Ideas

A simple green salad with lemon dressing balances everything perfectly, and roasted potatoes soaked up any extra chimichurri like they were born for it. If you're feeling fancy, some crusty bread to drag through the sauce is never a mistake.

• Grilled vegetables take on chimichurri beautifully
• The sauce works on fish or chicken just as well
• Make double because it disappears fast

Save

There's something deeply satisfying about a meal that comes together this quickly but tastes this good.

Recipe FAQs

→ What cut of steak works best for this dish?

Boneless ribeye or strip steaks about 1 inch thick are ideal as they offer great marbling and tenderness, enhancing flavor and texture.

→ How should I achieve the perfect sear on the steak?

Use a heavy skillet over high heat with a bit of olive oil. Sear the steak for 3-4 minutes per side without moving it to develop a rich crust.

→ Can I prepare the chimichurri sauce ahead of time?

Yes, the chimichurri can be mixed several hours in advance to allow the flavors to meld, intensifying the herbaceous notes.

→ Is resting the steak important before slicing?

Resting for 5 minutes helps the juices redistribute evenly, resulting in a moist and tender bite when sliced against the grain.

→ What dishes pair well with steak and chimichurri?

Roasted potatoes, grilled vegetables, or a crisp green salad complement the bold flavors and balance the richness of the steak.