Ingredient notes
- Steak
- Choose steaks of similar thickness for predictable timing.
- Herbs
- Dry washed parsley thoroughly so the sauce is not watery.
- Vinegar
- Red-wine vinegar supplies the bright acidity; add it before adjusting salt.
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Juicy Pan-Seared Steak with Fresh Chimichurri
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Cook juicy pan-seared steak with fresh parsley chimichurri. Includes pan heat, internal temperatures, resting and slicing guidance.
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Photography may include disclosed AI-assisted illustrations. Read the image policy.ABOUT THIS RECIPE
Chimichurri Steak
Juicy seared steak served with a bright parsley, oregano, garlic and red-wine vinegar sauce.
Dietary labels are based on the listed ingredients. For allergies or celiac disease, verify every packaged ingredient and guard against cross-contamination.VIRAL RECIPE, MADE RELIABLE
Why this recipe works
- Dry steak develops a deeper crust in a very hot pan.
- Resting allows the juices to redistribute before slicing.
- Sharp, herbaceous chimichurri balances the rich beef.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
- Sirloin can replace rib-eye or strip steak; watch closely because leaner cuts dry faster.
- Cilantro can replace part of the parsley for a different herbal profile.
Troubleshooting
- The steak does not brown
- Pat it very dry, preheat the pan fully and avoid moving it before a crust forms.
- The steak is overcooked
- Check early with an instant-read thermometer and remember the temperature rises slightly while resting.
Storage and freezing
- Refrigerate sliced steak and chimichurri separately for up to three days.
- Reheat steak gently or serve at room temperature; keep herb sauce refrigerated.
THE BUTTER & BLOOM RECIPE
Chimichurri Steak
Print-friendly layout- Preparation time
- 19 min
- Cooking time
- 20 min
- Total time
- 59 min
- Yield
- 6 servings
- Cuisine
- North American
- Updated
Ingredients
- 2 rib-eye or strip steaks
- Salt and pepper
- 1 tablespoon oil
- 1 cup parsley
- 2 tablespoons oregano
- 3 garlic cloves
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes
Detailed directions for Chimichurri Steak
- Salt steaks 30 minutes ahead, then pat dry. Mix parsley, oregano, garlic, vinegar, olive oil and pepper flakes.
- Heat a heavy skillet until very hot, add oil and sear steaks to desired doneness.
- Check temperature in the centre, then rest steaks 8 to 10 minutes.
- Slice across the grain and spoon chimichurri over top.
Keywords: chimichurri steak · grilled steak with fresh chimichurri · trending recipes · homemade recipe · easy family recipe
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COMMON QUESTIONS
Chimichurri Steak FAQ
What temperature should steak reach?
Use your preferred doneness and current food-safety guidance; 145°F (63°C) followed by a three-minute rest is the USDA minimum for whole cuts of beef.
Why slice against the grain?
Cutting across the visible muscle fibres shortens them and makes each bite more tender.
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