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Chimichurri Steak Recipe

by 36 Comments

The ultimate chimichurri steak, cast iron seared and peppercorn crusted!

Sliced steak drizzled in chimichurri sauce in a cast iron skilletFood Style by Florentina L | Photos by MihaMatei.com 

You guys, this Argentinian style steak 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 from our food photoshoot last week, styled by Yours Truly, and photographed by my talented friend Mihamatei.com! 

Sliced peppercorn crusted steak drizzled in chimichurri sauce in a cast iron skillet

I used sirloin steaks this time because there is no need for a marinade. But you can use whatever cut you prefer: T-bone, skirt steak, rib-eye and even a fillet mignon. 

Whatever cut of meat you decide on, the process is the same:

#1 Make sure you pat your steak dry very well with paper towels to get rid of any excess moisture.

#2 Must let them rest at room temperature for at least 20 minutes before cooking. Otherwise you will end up with a cold center that won’t sear well.

#3 Allow to rest again after cooking for at least 8 to 10 minutes before slicing for the juices to redistribute. Then drizzle the best Argentinian 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.

Cast iron skillet with steak chimichurri and a glass of red wine on a rustic table

What to serve with:

Any leftovers ?

Turn them into a steak salad, some panini, throw them on a pizza, in some tacos or burritos, maybe a whole new dish of  fajitas. You just can’t go wrong with any of the above.

Sirloin Steak in a Cast Iron Skillet drizzled with Chimichurri Sauce

Chimichurri Steak in a Cast Iron Skillet
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Chimichurri Steak Recipe

The homemade Argentinian chimichurri steak of your dreams!
Course Main
Cuisine Spanish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Florentina

Ingredients

  • 2x 8 oz sirloin grass fed steaks (approx 1 1/2 inch thick)
  • 1 batch chimichurri sauce
  • 1.5 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

For the Chimichurri Sauce

  • 1 bunch flat leaf parsley
  • 1 lime (juiced + more to taste)
  • 1/3 c extra virgin olive oil
  • 3 cloves garlic (grated)
  • sea salt to taste

Instructions

  • 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 resting make the chimichurri sauce by combining the parsley, lime juice, garlic 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 sauce on top! Enjoy!

 

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About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Reader Interactions

Comments

  1. Robin Rue (@massholemommy)

    That sounds fantastic. I have never had anything like this before, so I cannot wait to try your recipe.

    Reply

  3. Pam

    We raise our own cows for beef from time to time, and this looks like a delicious way to prepare the steaks. I am a huge fan of chimichurri.

    Reply

  4. Jeanette

    I have never heard of the sauce but you know I’m going to try it. You need energy to say it looks like something that we would absolutely love in this house.

    Reply

    • Florentina

      You must try chimichurri sauce, i have a feeling you’ll be like me and drizzle it over everything not just steak. Chicken, veggies, chimichurri is king around here !

      Reply

  9. Anne Murphy

    I’ve always loved a pepper steak, and usually resist adding sauce, but that one looks and sounds so good!

    And you lucky woman, working with and learning from a pro…

    Reply

  10. Dawn Lopez

    Oh, count me in for this delicious chimichurri! That looks absolutely drool worthy. I know my entire family will think I’m their hero when I serve this for dinner. 🙂

    Reply

  12. Crystal

    We save steak for special occasions, and this sounds like it’s fit for a celebration. Can’t wait to try this Peppercorn Crust on my steak.

    Reply

  13. Sabrina

    Yummm! This looks amazing! A well-coked steak and chimichurri go so well together! Your photos are coming out beautifully on your new camera too!

    Reply

  14. gingermommyrants

    This recipe looks amazing. I will have to get the ingredients i need to make this on the weekend. I am sure it will be a big hit.

    Reply

  18. Dahn

    Ooh Chimichurri is magical.. such a great sauce adnd goes well with a variety of things, I always make extra for leftovers. Beautiful post!

    Reply

  20. Diane

    5 stars
    OMG! I rarely eat steak. I will go find a grass fed beauty and make this recipe! It looks amazing. I can smell it! Congrats on your new camera! You are off to a fantastic start with it! Lucky girl indeed. Already know presentation and working with a pro photographer. Nice! (I’m only a little jealous).

    Reply

  23. Donna

    5 stars
    I love the simplicity of this dish – perfection!! I bet it tastes amazing. And congrats on getting your first DSLR 🙂 It is so much fun (and so overwhelming at the same time), learning all the new tricks 🙂

    Reply

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