Name: Pan-Seared Steak with Chimichurri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

Pan-Seared Steak with Chimichurri

Gia Coppola

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.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Argentinian

Servings people

Calories 500 kcal

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

Keyword Gia Coppola, red wine, steak

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Representing five generations of the family Coppola in the film industry, Gia Coppola is not only an accomplished filmmaker, she’s also a talented photographer. Born and raised in Los Angeles by her mother Jacqui Getty, Gia graduated from Bard College in 2009 with a Bachelor of Fine Arts in Photography. Her artistic tendency was to use the camera with personal style, casually documenting life within her field of vision. When asked to be in a video by a friend, she declined. The friend challenged her to make her own video instead, launching her into the ‘behind-the-camera action’ and following in the footsteps of her grandfather, her grandmother, her aunt Sofia Coppola and her uncle Roman Coppola. In 2014, Gia made her directorial film debut with “Palo Alto,” based on James Franco’s collection of short stories.

Pan-Seared Steak with Chimichurri