😋 Seared Steak with Easy Chimichurri

Big Flavor. No Fuss. Ready in Minutes.

Looking for a steak dinner that feels fancy but takes less than 30 minutes? This is it.
We’re talking high-heat seared beef finished with garlicky butter—and topped with a bold, herb-packed chimichurri that brings the whole thing to life.

Serve it with grilled veggies, potatoes, or slap it in a sandwich. It hits every time.

🔥 Quick Steak Method

Use this for Denver steak, skirt, flank, or any tender flat cut.

📜 Quick Method:

1. Season generously with salt & pepper

2. Sear 3–4 minutes per side in cast iron with a drizzle of oil

3. Add butter, smashed garlic & fresh thyme

4. Baste the steak with the hot butter for 1–2 minutes

5. Rest, then slice across the grain

6. Finish with a spoonful of chimichurri (see below 👇)

🌿 Easy Chimichurri Recipe

This fresh, herby sauce cuts through the richness of steak and adds just the right amount of acid, garlic, and heat.

🛒 Ingredients:

• 1 cup fresh parsley (flat-leaf, packed)

• ¼ cup fresh cilantro (optional, adds punch)

• 4 cloves garlic, minced

• 2 tbsp red wine vinegar

• ½ tsp red pepper flakes (adjust to your spice level)

• ½ tsp oregano (dried or fresh)

• ½ cup olive oil

• Juice of ½ lemon (optional for brightness)

• Salt & black pepper to taste

🔪 Directions:

1. Finely chop parsley, cilantro, and garlic by hand
   (or pulse in a food processor if you’re in a rush—just don’t over-blend)

2. Stir in vinegar, oregano, red pepper, lemon juice, salt & pepper

3. Slowly mix in olive oil until fully combined

4. Let sit for 10–15 minutes to let the flavors develop

👊 Pro Tips

• Use room temp steak for an even sear

• Resting = juicier steak

• Chimichurri keeps in the fridge for 3–4 days

• Make extra—you’ll want to put it on eggs, grilled bread, and roasted potatoes too