Ingredients:

  • 1.5 kg (1.1 lbs) steak, such as ribeye, sirloin, or skirt steak, about 2.5cm (1 inch) thick
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 cup (120 ml) Olive oil
  • 1/4 cup (60 ml) Red wine vinegar
  • 1 cup (packed) Fresh parsley, finely chopped
  • 1/2 cup (packed) Fresh oregano, finely chopped
  • 2-4 cloves Garlic, minced
  • 1/4 cup Red onion, finely chopped
  • 1-2 Red chili, finely chopped (or 1/2 teaspoon red pepper flakes)
  • 1 tbsp Lemon juice
  • 1 tsp Dried oregano
  • 1/2 tsp Salt, or to taste
  • 1/4 tsp Black pepper, or to taste

Instructions:

  1. Combine all chimichurri ingredients in a bowl. Stir well. Taste and adjust seasoning (salt, pepper, chili) as needed. Set aside to allow flavors to meld.
  2. Pat the steak dry with paper towels. This helps with browning. Drizzle with olive oil and season generously with salt and pepper.
  3. Heat a cast-iron skillet or grill pan over high heat until smoking hot. Place the steak in the pan and sear for 3-5 minutes per side for medium-rare, adjusting cooking time based on thickness and desired doneness. Use a meat thermometer to ensure the internal temperature reaches your preference (e.g., 130-135°F/54-57°C for medium-rare).
  4. Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  5. Slice the steak against the grain into thin slices. Drizzle generously with chimichurri sauce and serve immediately.