Date Night Steak Chimichurri (Printable)

Tender ribeye paired with zesty chimichurri and buttery finish for a flavorful evening dish.

# What You'll Need:

→ For the Steak

01 - 2 (8 oz) boneless ribeye or sirloin steaks
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tbsp unsalted butter

→ For the Chimichurri

06 - ½ cup fresh flat-leaf parsley, finely chopped
07 - 2 tbsp fresh oregano, finely chopped (or 1 tbsp dried)
08 - 3 garlic cloves, minced
09 - ¼ cup extra virgin olive oil
10 - 2 tbsp red wine vinegar
11 - ½ tsp red pepper flakes
12 - ¼ tsp kosher salt
13 - ¼ tsp freshly ground black pepper

# How-To Steps:

01 - Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature.
02 - Pat steaks dry with paper towels. Rub both sides with olive oil, salt, and pepper.
03 - Heat a heavy skillet or grill pan over high heat. When hot, add steaks and sear 3–4 minutes per side for medium-rare (adjust for desired doneness).
04 - During the last 1–2 minutes of cooking, add butter to the pan and spoon over steaks.
05 - Transfer steaks to a plate and let rest, covered loosely with foil, for 5 minutes.
06 - Combine all chimichurri ingredients in a bowl and stir well. Let sit for flavors to meld.
07 - Slice steaks against the grain. Serve topped with generous spoonfuls of chimichurri.

# Expert Suggestions:

01 -
  • The chimichurri comes together in minutes but tastes like you simmered it all day
  • Restaurant quality results without needing any fancy equipment or techniques
  • The sauce keeps for days in the fridge, so you're already halfway to tomorrow's dinner
02 -
  • I ruined perfectly good steaks for years by not letting them rest. Those 5 minutes are non-negotiable.
  • Make the chimichurri at least an hour ahead if possible. It gets exponentially better as the garlic mellows into the oil.
  • Don't use a nonstick pan. You need that raw metal heat for proper crust formation.
03 -
  • Use a cast iron skillet if you have one. The heat retention creates the most impressive crust.
  • Don't judge doneness by time alone. Use a meat thermometer until you learn your pan's particular quirks.

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