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