Seared Steak with Red Chimichurri
Yields: 3-4 servings
Time: Prep 20-30 minutes, Cooks 6-10 minutes
Good steak doesn’t need a marinade. I am a big fan of only seasoning with kosher salt and maybe a little freshly ground black pepper. However, occasionally I like to experiment with sauces to drizzle on top rather than to marinate. Chimichurri is my current favorite. This sauce is a less traditional red chimichurri; the inclusion of charred peppers and onions adds a lovely smokiness that compliments the crispy bits of seared gristle.
Ingredients:
2 Ribeye steaks (or your preferred cut)
Kosher salt
Avocado oil
Bell pepper (red, orange, or yellow)
Yellow onion
Garlic
Cilantro (tender leaves and stems only)
Red wine vinegar
Smoked paprika
Red pepper flakes
Oregano
Extra virgin olive oil
Special Equipment:
Cast iron skillet
Food processor
Directions
Step One:
Season steaks generously with salt. Let sit and come up to room temperature, at least 30 minutes.
Step Two:
In a dry cast iron skillet, char about 1/2 a bell pepper and 1/2 a yellow onion, 2-3 minutes per side over medium-high heat. The dry skillet is what will make them char. They will also stick, don’t fret.
Step Three:
In a food processor, pulse together bell pepper, onion, a few cloves of garlic and 1/2 a bunch of trimmed cilantro. Add achiotina, a few caps of red wine vinegar, a sprinkle of smoked paprika (regular is fine), your heat tolerance of red pepper flakes, and a dash of oregano. Pulse until just combined. With the blade running, slowly drizzle extra virgin olive oil until texture is smooth but still slightly thick. Season to taste with salt and pepper, adjust acidity if needed, set aside.
Step Four:
Wipe out skillet if needed and set over medium-high. Heat about 1/4 cup of avocado oil (or any high smoke point oil) until shimmering. Lightly pat steaks dry and sear for 2-3 minutes on the first side and 3-4 on the second. If you like a rare to medium rare steak, you’re done! For a more well done steak turn heat to low and continue to cook until desired doneness. Not sure how to tell when it’s done? Use the guide below!
Hold your pointer finger and your thumb together (like the Okay! sign) and with your other hand press into the fleshy part of your thumb. The firmness of that flesh will correspond to the firmness of your steak. Want medium rare? Try holding together your middle finger to your thumb- compare to your steak.
Step Five:
Let steak rest for 10-15 minutes. Slice into thin strips and drizzle with chimichurri sauce and a sprinkle of freshly chopped cilantro. Serve immediately.
A Riff
This recipe translates beautifully to grilling. The same cook times will apply but your heat source will vary depending on the type of grill. Both charcoal and gas will work best using indirect-medium heat. You can also use the grill to char your veggies. Note that if you’re using a charcoal grill to not use any lighter fluid. It’s a cheap and quick way to get the heat going but you will always taste and smell it on your food. Yuck!
