The ultimate cast iron seared peppercorn crusted chimichurri steak recipe!
Chimichurri Steak Recipe: Food Style by Florentina L | Photos by MihaMatei.com
You guys, this chimichurri steak recipe is everything!
That’s what the BatMan tells me anyways, and he comes from chimichurri land !
I could hardly wait to share this recipe with you all, it was one of my favorite recipes from our food photoshoot last week, styled by Yours Truly, and photographed by Mihamatei.com ! You have probably seen her work in Food and Wine Magazine and the likes, this woman knows her craft, she is legit. I feel so honored to have worked with her again, we make a good team, wouldn’t you agree ?
Just look at the Chimichurri Steak Recipe below, If you want to eat it, then we are in agreement 😉
I tried to soak in as much knowledge from our photoshoot as possible, especially now that I am finally legit with a real DSLR Canon camera of my own.
But please have patience with me! Baby steps only, we are gonna get there while enjoying this perfect chimichurri steak.
I used sirloin steaks for this recipe but you can use whatever cut you prefer. The rib-eye works beautifully with the chimichurri sauce drizzle but way more fatty. Definitely keep a close eye on it while cooking If you opt for that cut.
Whatever steak cut you decide on, the process for the best chimichurri steak recipe is simple with three crucial steps:
#1 Make sure you pat your steak dry very well with paper towels to get rid of any excess moisture.
#2 Must let the steak rest at room temperature for at least 20 minutes before cooking. Otherwise you will end up with a cold steak in the center that steams in the pan instead of searing nicely on the hot cast iron !
#3 Allow the steak to rest for at least 8 minutes before slicing it for the juices to redistribute. Then drizzle the chimichurri sauce over the top.
Are you looking for the best tasting steak of all times ? Then ask the butcher for grass fed beef. Ideally it would also be organic, but most important thing is that it is grass fed.
The best chimichurri steak is a grass fed steak drizzled with homemade extra garlicky chimichurri sauce.
I find chimichurri to be pretty magical. The perfect condiment to a steak, grilled chicken or shrimp tacos, really makes you look good with company too.
I usually make a double batch to have on hand to drizzle over whatever leftovers must be consumed during the week. In the case of this particular chimichurri steak recipe I’ll make two steaks for the Batman and slice them up over a green salad to go in his lunch box. No take out lunches for my man 😉
As I find myself praising this chimichurri steak recipe, a beautiful piece of meat, I have to also remind all of us to eat meat in moderation.
No more than once or twice a week ideally. Order it from a reputable source, or get it from your local farmer that raises his/her cows responsibly and with high respect for both the cattle and the environment.
As you know I have become a vegetarian/pescatarian, and only cook meat occasionally for the BatMan.
There are incredible nutrients in a piece of red meat that is grass fed and organic. The other kind: not so much! The natural diet of cows is grass, not corn not any grain, just grass from the pasture.
Grass fed cows enhance their omega-3 content by 60%, that simple fact should tell us a lot. I’ll take a grass fed cow over an organic cow that was fed organic corn any day. Because organic or not, corn is a food that cows shouldn’t be eating in the first place.
So what i’m trying to say is: If you are going to give this really fabulous chimichurri steak recipe a try, let’s do it the right way!
- 2 oz x 8 sirloin grass fed steaks approx 1 1/2 inch thick
- 1 batch this chimichurri sauce
- 1 tbsp mixed peppercorns freshly cracked
- 1 1/2 tsp pink sea salt coarse
- 3/4 tsp red pepper flakes
- 1 tsp smoked paprika
- 1 tsp olive oil
- 1/2 bunch flat leaf parsley
- 1/2 bunch cilantro leafy tops only
- 1 lime juiced + more to taste
- 1/3 c extra virgin olive oil
- 3 cloves garlic grated
- sea salt to taste
Bring the steaks to room temperature and pat dry with paper towels. Allow them to rest on the kitchen counter for 20 minutes.
On a flat plate mix together the freshly cracked peppercorn medley with the pink sea salt, red pepper flakes and paprika.
Drizzle the steaks with the olive oil and gently place them on top of the spice mix to coat. Make sure to get the sides as well.
Preheat a cast iron plate or skillet on medium high flame and sear the steak for 3 minutes on each side. Flip the steaks on their skinny side and make sure to sear all over for about 30 seconds per section. This will give you a medium rare steak with a perfect pink juicy center.
Transfer the steaks to a cutting board and loosely cover with foil. Allow them to rest for about 10 minutes while you work on the chimichurri sauce.
While the cooked steaks are testing make the chimichurri sauce by combining the parsley, cilantro, garlic, lime juice and olive oil in the food processor until smooth. Season to taste with sea salt and more lime juice.
Slice the steak into think slices and drizzle with the chimichurri sauce on top! Enjoy !