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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.
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.
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.
[tasty-recipe id=”2912″]