Steak with Chimichurri

A simple, satisfying favorite.

Why You'll Love This Recipe

• Steakhouse-quality dinner in 25 minutes.
• That herby green sauce is shamelessly addictive.
• Chimichurri keeps a week and works on everything (chicken, fish, eggs, veggies).
• Naturally gluten- and dairy-free.
• Impressive for date night or company.

Ingredient Notes

• Strip or ribeye are the right cuts for high-heat searing.
• Flat-leaf parsley (Italian) is much more flavorful than curly.
• Good extra-virgin olive oil really matters in a raw sauce like chimichurri.

Ingredient Substitutions

• Flank or sirloin steak (sliced thin across the grain) for budget steakhouse.
• Cilantro in place of half the parsley for an herbier version.
• Sherry vinegar or white wine vinegar for red wine vinegar.

Equipment Needed

• Cast-iron skillet or grill
• Sharp knife
• Cutting board
• Instant-read thermometer
• Food processor or sharp knife for chimichurri

Prep Tips

• Make the chimichurri first — it gets better as it sits.
• Bring steak to room temperature while you make the sauce.

Instructions

1. 1

   Gather and prep: 1 lb ground beef, 1 tsp parsley, 3 cloves garlic, minced, 1 cup red wine vinegar, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper. mince the garlic, and chop the fresh herbs before you start cooking.

2. 2

   Season steak heavily, sear 4 min per side. Pull beef at 130°F for medium-rare or 140°F for medium; rest 5 minutes, then slice against the grain.

3. 3

   Blend parsley, garlic, vinegar, oil for sauce.

4. 4

   Rest steak, slice, spoon chimichurri.

Artsi Pro Tips

• Room-temperature steak cooks more evenly than cold straight from the fridge.
• The 8-minute rest is mandatory. Slicing early loses all the juice.
• Chimichurri is best made 15 minutes ahead — the flavors meld dramatically.

Common Mistakes

• Skipping the rest, releasing all the juice.
• Slicing with the grain, leading to chewy steak.
• Pan not hot enough — no sear, no crust.

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