Pan seared steak with spicy chimichurri sauce

Pan Seared Steak with Chimichurri Sauce

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Steak so delicious you will eat it every night for a week. Well, at least I did.

Get ready for some pan cooking. You’ll make some smoke and when it clears you’ll have captured deliciousness on a plate. Add-in the chimichurri green sauce and you’ll never stop eating.

Pan seared steak with chimichurri sauce recipe
Pan seared steak with chimichurri sauce

Before you begin to cook the steak, make the chimichurri sauce. It takes about 10 minutes of time. When the sauce is done place it in the refrigerator to chill as you cook the steak.

So to sear a steak, first off you need to pat down the steak to dry it off. Place the steak on a paper or cloth towel and then cover it. You want to soak up any moisture on the steak. Let it sit for a few minutes.

Now add the spices. Sprinkle a little olive oil on the steak then use black pepper and some salt to cover both sides of the steak. Add-in rosemary or thyme if you wish. I add all four. When you have the steak well coated let it sit as you get you pan ready for searing.

Use a steel or cast iron pan for best results. The non-stick coated pans are not the best for searing, as most are made from aluminum. Heat the pan on high heat tog et it nice and warm then add-in the olive oil. It should just begin to smoke.

Olive oil has a low smoking point, so when it does being to smoke back off the heat a little but not too much and toss in the steak and let it sizzle. The searing will caramelize the spices and the fat on the outside of the cut of meat. Don’t fiddle with it, don’t look at it, don’t touch it. Just let is cook on medium high heat.

To cook it proper it goes way faster than you expect. In general, here’s some times depending on how you like it cooked. Note I don’t add-in well-done, because well-done steak is just not good or tasty. The most delicious is rare, try it you’ll like it. Really. The times below is for a nice skirt or flank steak about 1″ (2.5cm) thick.

Rare: 1.5 minutes on each side

Medium rare: 2 minutes on each side

Medium: 2.5 mins each side

Well done: please don’t do this.

Why skirt or flank steak? Well it’s a lean cut of meat that’s pretty affordable, so normal humans can afford it. Nothing fancy just really tasty.

Set a timer when the time is up flip it over for the same amount of time. Let the smoke billow, don’t worry you’re not cooking it for that long. Remember no poking touching flipping cutting the steak just let it cook.

When the times up take it off the heat and place it on a cutting board to “rest” (meaning just sit there untouched) for about 5 minutes. It will continue to cook as it cools down. When the times up you can serve it cut or just as is.

Pan seared steak with spicy chimichurri sauce
Spicy chimichurri sauce for pan seared steak

Place it on a plate and spoon over it chimichurri sauce. This combination of fresh and spicy chimichurri and seared caramelized steak is really darn tasty. Try it out.

Below is the recipe and instructions. Let me know if you make this and how it went. Thanks, Delicious Eric.

Pan seared steak with chimichurri sauce recipe

Pan Seared Steak with Chimichurri Sauce

  • Author: Delicious Eric
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Steak
  • Method: Searing
  • Cuisine: South American


Steak so delicious you will eat it every night for a week. Well, at least I did.


Spicy chimichurri sauce

  • 1 cup parsley
  • 1/3 cup cilantro
  • 1 tea spoon cumin
  • 1 tea spoon red pepper flakes
  • 1 green serrano pepper
  • 1 tea spoon lemon juice
  • 2 table spoons olive oil
  • 2 tables spoons red wine vinegar
  • 2 cloves garlic

pan seared steak

  • 10 ounces (300g) skirt or flank steak
  • 1 table spoon olive oil


spicy chimichurri sauce

  1. Chop cilantro and parsley. make sure to remove stems from both as the stems can make the sauce taste bitter.
  2. Remove seeds from the serrano pepper and dice.
  3. Next up dice the garlic.
  4. Put all the ingredients in a blender (don’t forget the lemon juice). Blend it for 30 seconds.
  5. Pour the sauce in a cup or jar for serving.

pan seared steak

  1. Place steak on a towel and dry it off.
  2. Drizzle a little olive oil on it then coat steak with salt, pepper and rosemary.
  3. Using a metal or cast iron pan heat it to high heat.
  4. Put in olive oil, let it sizzle though not smoke too much.
  5. Toss in the steak, don’t touch, poke, stab, prod or touch it at all. Let it cook on one side for the desired doneness (if that’s a word).
  6. Flip it over and repeat step above.
  7. When done, place the steak on a cutting board and let it just sit there for about 5 minutes.
  8. When time is up you can slice it or serve it whole.
  9. Oh, don’t forget to add the spicy chimichurri sauce on top of it.

Keywords: Steak, chimichurri, pan seared, cilantro, parsley, garlic

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