Sexy Grilled Chimichurri Steak

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Serving: 2
Prep Time: 10 Minutes
Cooking Time: 35 Minutes

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Combine all the ingredients except parsley and steak in a food processor until finely chopped.

4. Add the parsley and pulse until a pesto-like consistency is reached. Store in an airtight container in the refrigerator for up to 3 days.

5. Preheat the oven to 450 degrees Fahrenheit. Let the steak and chimichurri come to room temperature.

6. Generously season one side of the steak with salt and pepper. Heat a large skillet, preferably cast iron, over medium heat until very hot, around 10 minutes.

7. Place the seasoned side of the steak down on the skillet and sear for 3 minutes. Season the top with salt and pepper, then flip it. Wash hands after handling raw meat.

8. Sear for another 2 minutes and place in the oven until the internal temperature reaches 130 degrees Fahrenheit as verified by an instant-read food thermometer, about 10 minutes for medium-rare.

9. Allow the meat to rest on a cutting board for 5 minutes before cutting into it. Serve the steak with the Chimichurri sauce in a small ramekin, or add a dollop right on top.

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