Date Night Steak Chimichurri (Printable version)

Tender steak served with fresh, vibrant chimichurri sauce for a memorable evening.

# What You'll Need:

→ For the Steak

01 - 2 (8 oz) boneless ribeye or sirloin steaks
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tbsp unsalted butter

→ For the Chimichurri

06 - ½ cup fresh flat-leaf parsley, finely chopped
07 - 2 tbsp fresh oregano, finely chopped (or 1 tbsp dried)
08 - 3 garlic cloves, minced
09 - ¼ cup extra virgin olive oil
10 - 2 tbsp red wine vinegar
11 - ½ tsp red pepper flakes
12 - ¼ tsp kosher salt
13 - ¼ tsp freshly ground black pepper

# Directions:

01 - Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature.
02 - Pat steaks dry with paper towels. Rub both sides with olive oil, salt, and pepper.
03 - Heat a heavy skillet or grill pan over high heat. When hot, add steaks and sear 3–4 minutes per side for medium-rare (adjust for desired doneness).
04 - During the last 1–2 minutes of cooking, add butter to the pan and spoon over steaks.
05 - Transfer steaks to a plate and let rest, covered loosely with foil, for 5 minutes.
06 - Combine all chimichurri ingredients in a bowl and stir well. Let sit for flavors to meld.
07 - Slice steaks against the grain. Serve topped with generous spoonfuls of chimichurri.

# Expert advice:

01 -
  • The chimichurri comes together in five minutes and transforms even basic cuts into something restaurant worthy
  • Restaurants charge double for this exact combination, but yours will taste better because you made it together
02 -
  • Touch your steaks to check doneness, rare feels soft and squishy while medium springs back slightly when you press it
  • The chimichurri actually tastes better after it sits for 10 minutes, give it time if you can plan ahead
03 -
  • Prep your chimichurri before you start cooking, that way you're not frantically chopping herbs while your steak is getting cold
  • Invest in a good instant read thermometer if you're nervous about doneness, 130°F is your sweet spot for medium rare

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