Pan-Seared Steak with Lemon Chimichurri
Ingredients
- 2 steaks (about 1 lb total)ribeye or strip steak (1 to 1.5 inches thick)
- ·kosher salt
- ·black pepper
- 2 tablespoonolive oil
- 3 clovesgarlic
- 1 cupfresh parsley
- ¼ cupfresh oregano
- 1lemon
- 2 tablespoonred wine vinegar
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 3 cloves garlic.
- 02
Finely chop 1 cup fresh parsley.
- 03
Finely chop 1/4 cup fresh oregano.
- 04
Juice 1 lemon.
Method
- 01
Pat the steaks dry with paper towels and season generously on both sides with kosher salt and black pepper. Let them sit at room temperature for 10 minutes.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 03
Place steaks in the pan and sear for 3 to 4 minutes per side for medium-rare (don't move them; let them develop a golden crust). Transfer to a plate and rest for 5 minutes.
- 04
While the steaks rest, whisk together the minced garlic, chopped parsley, chopped oregano, lemon juice, red wine vinegar, red pepper flakes, and a pinch of salt in a small bowl.
- 05
Slice the steaks against the grain and serve topped with a generous spoonful of chimichurri.
Spice Tips
For a warmer kick, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A touch of fresh mint in the chimichurri adds brightness; swap half the parsley for it if you like.
Chimichurri is best made fresh but can be prepared up to 2 hours ahead. If you prefer well-done steak, add 1 to 2 minutes per side. Any fresh herbs can substitute for oregano (basil, cilantro).