15-Minute Pan-Seared Steak
Grilled steak topped with vibrant homemade chimichurri made from fresh parsley, oregano, garlic, and olive oil. This Argentine-inspired sauce adds bright, herbaceous flavor to quality beef. Quick to prepare and deeply flavorful.
Ingredients
Instructions
- 1
Combine parsley, oregano, olive oil, white wine vinegar, and garlic paste in a food processor.
- 2
Process until a thick paste forms.
- 3
Taste and adjust seasoning with salt and pepper, adding more oil if needed for consistency.
- 4
Refrigerate chimichurri until ready to serve.
- 5
Season steaks with salt and pepper.
- 6
Cook on a grill or griddle pan.
- 7
Serve with a large spoonful of chimichurri on top.
Tips
Make chimichurri ahead and refrigerate for deeper flavor development.
Use a food processor for consistent paste texture; hand-chopping yields chunkier sauce.
Good to Know
Chimichurri keeps refrigerated up to 5 days in an airtight container.
Prepare chimichurri up to 1 day ahead. Season and cook steaks fresh.
Serve steaks immediately after cooking with warm or room-temperature chimichurri.
Common Mistakes
Over-process chimichurri to avoid losing herbaceous texture and fresh appearance.
Skip tasting chimichurri before serving to avoid under-seasoned sauce.
Cook steaks without resting them to avoid losing juices to the plate.
Substitutions
more texture, fresher taste