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Pan Seared Steak Topped with Chimichurri Sauce

No need to go to a fancy steakhouse, our melt-in-your-mouth steak is pan-seared to perfection in a screaming hot cast iron skillet, then topped with our insanely delicious homemade Chimichurri sauce, Enjoy!
Course: Entrée
Cuisine: American, Argentinian
Servings: 4

Ingredients

CHIMICHURRI SAUCE:

  • 1/2 c. flat-leaf parsley (about 1 bunch)
  • 1/2 c. cilantro leaves (about 1 bunch)
  • 1/4 c. oregano leaves (.75 oz.) pkg.
  • 3 cloves garlic pressed
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes
  • 1/4 c. fresh lime juice (about 3 limes)
  • 1/3 c. extra virgin olive oil

STEAK:

  • 2 (10-12 oz.) NY strip steak Tenderloin, Ribeye or Porterhouse 1-1/2 in. thick
  • 2 T. olive oil
  • Salt and black pepper
  • Dan's Sweet & Spicy Rub optional (see below)

Instructions

  • CHIMICHURRI SAUCE: In a food processor fitted with a blade attachment or blender, combine parsley, cilantro, oregano, garlic, salt, pepper, and red pepper flakes; pulse a few times to chop the herbs.
  • With the food processor running on low, drizzle in lime juice and olive oil. Turn the machine off and scrape down the sides; pulse a few more times to combine.
  • Pour chimichurri sauce into a small bowl; refrigerate until ready to serve.
  • STEAK: Allow the steaks to come to room temperature about 1/2 an hour to an hour before cooking.
  • Season steaks liberally on all sides with salt, pepper, and Dan’s Sweet & Spicy Rub if using.
  • Heat olive oil in a cast iron skillet over medium-high heat. Cook steaks until a dark crust has formed, about 5-7 minutes per side (reduce heat if the meat is browning too quickly). Hold steaks with tongs, quickly browning all edges, turning as necessary.
  • Remove the steaks from the pan to a cutting board, cover loosely with foil, and allow the steaks to rest for 5-10 minutes.
  • Cut steaks diagonally across the grain into thin slices. Spoon chimichurri sauce over steaks and devour!
  • Cook’s Note: We cooked these steaks Medium-rare (135 degrees). If you prefer your steak Medium, cook to (140 degrees) Medium-well (150 degrees).

Notes

Recipe Link: Dan's Sweet & Spicy Rub