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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


  • 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


  • 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!