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Pan-Seared Steak with Red Chimichurri

Pan-Seared Steak with Red Chimichurri

Spicy, rich, herbal Argentinian chimichurri lends tons of fresh flavor to simple pan-seared steak.

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

When it comes to steak, we skip marinades and opt instead to apply bold flavorings immediately after cooking so that as the meat rests, the muscle fibers relax and absorb the seasonings. Then after slicing, we finish the steak with additional sauce or relish for a fresh infusion of flavor. In this recipe, Argentinian red chimichurri—the lesser-known sibling of green chimichurri—adds rich, spicy, herbal notes to simple pan-seared steak. If using flank or skirt steak, cut the meat into two or three pieces that fit comfortably in the skillet.

Ingredients
  • ¼

    cup plus 2 teaspoons neutral oil

  • 1

    tablespoon sweet paprika

  • 1

    tablespoon red pepper flakes

  • 1

    tablespoon dried oregano

  • 1

    medium garlic clove, finely grated

  • 2

    tablespoons balsamic vinegar

  • 1½

    pounds beef flat iron steak OR flank steak OR skirt steak (see note), trimmed

  • Kosher salt and ground black pepper

  • Optional garnish: Chopped fresh oregano

In a microwave-safe bowl, combine ¼ cup oil, paprika, pepper flakes and oregano. Microwave on high for 30 seconds, then stir the garlic and vinegar; set aside. Season the steak with salt and pepper. In a 12-inch skillet, heat the remaining 2 teaspoons oil until barely smoking. Add the steak and cook until well browned on both sides and the center reaches 120°F (medium-rare), flipping once. Transfer to a platter and spoon on half of the sauce. After 10 minutes, thinly slice the steak against the grain, return to the platter and spoon on the remaining sauce.