Pan-Seared Steak with Chimichurri
Pan-Seared Steak with Chimichurri is a delicious and flavorful dish that combines perfectly seared steak with a vibrant and tangy chimichurri sauce. This dish is perfect for a hearty and satisfying meal, with the bold flavors of parsley, rosemary, garlic, and red wine vinegar.
Ingredients
- 1 1/2 Pounds Steak, Rib Eye or Skirt
- Salt
- Pepper
- 4 Tablespoons Chopped Flat Italian Parsley
- 1 Teaspoon Chopped Rosemary
- 2 Cloves Finely Chopped Garlic
- Red Pepper Flakes
- 2 Tablespoons Red Wine Vinegar
- 1/2 Cups Olive Oil
Instructions
- FOR THE STEAK: Rinse steak and pat dry with a paper towel.
- Rub oil on the steak. Season both sides of steak with salt and black pepper.
- Place a 12-inch cast-iron skillet over medium-high heat for 2 to 3 minutes, or until hot.
- Cook steak in the hot skillet 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 130℉ (medium-rare).
- Remove from heat and let stand for 5 minutes.
- Cut steak diagonally across grain into ¼-inch-thick slices, and place on a serving platter.
- Pour chimichurri over sliced steak, and serve immediately with arugula, lemon, and chimichurri sauce.
- FOR CHIMICHURRI: Make chimichurri by stirring together garlic, a couple pinches of salt, a dash of red pepper flakes, and rosemary in a small bowl.
- Stir in red wine vinegar; let stand 5 minutes. Stir in parsley.
- Stir in parsley.
- Add remaining olive oil in a slow, steady stream, whisking constantly until smooth.
Nutrition
Calories: 500kcalCarbohydrates: 2gProtein: 25gFat: 40gSaturated Fat: 10gCholesterol: 80mgSodium: 300mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 3mg
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