The ultimate chimichurri steak, cast iron seared and peppercorn crusted!
Food 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!
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.
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.
The homemade Argentinian chimichurri steak of your dreams!
- 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
- 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
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!