Test Kitchen original

Simple Pan-Seared Chimichurri Steak

Mealovate Test Kitchen Mealovate Test Kitchen 1d ago

Published by Mealovate's Test Kitchen to start the community shelf. It is labeled as official—no invented member, review, or engagement.

Simple Pan-Seared Chimichurri Steak
Prep: 12min Cook: 18min Serves: 4 Beginner
Original
Upgraded
Elevated

A classic home-style version using accessible skirt steak and a vibrant, garlicky herb sauce made with basic pantry staples.

Ingredients

  • 1.5 lbs Skirt steak
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Vegetable oil
  • 1 cup Fresh parsley-finely chopped
  • 3 cloves Garlic-minced
  • 1/2 cup Olive oil
  • 2 tbsp Red wine vinegar
  • 1/2 tsp Dried oregano
  • 1/4 tsp Red pepper flakes

Instructions

  1. Remove the Steak ingredients from the refrigerator 20 minutes before cooking to reach room temperature.
  2. In a medium bowl, combine all Chimichurri Sauce ingredients. Whisk together until well blended and let sit at room temperature to allow flavors to meld.
  3. Pat the skirt steak dry with paper towels and season both sides generously with the salt and black pepper.
  4. Heat the vegetable oil in a large cast-iron skillet over high heat until just starting to smoke.
  5. Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare.
  6. Transfer the steak to a cutting board and let it rest for 5-10 minutes.
  7. Slice the steak against the grain into thin strips and serve topped with the Chimichurri Sauce.

Reverse-Seared Picanha with Fresh Herb Chimichurri

An elevated approach featuring the traditional South American Picanha cut and a sauce enriched with fresh aromatics and shallots.

Ingredients

  • 2 lbs Picanha-Sirloin Cap with fat cap
  • 1.5 tsp Kosher salt
  • 1 tsp Coarse black pepper
  • 1 tbsp Avocado oil
  • 1 cup Flat-leaf parsley-finely chopped
  • 2 tbsp Fresh oregano-chopped
  • 1 small Shallot-minced
  • 4 cloves Garlic-grated
  • 3 tbsp Aged red wine vinegar
  • 2/3 cup Extra virgin olive oil
  • 1/2 tsp Crushed red pepper flakes

Instructions

  1. Preheat your oven to 250°F (120°C).
  2. Score the fat cap of the Picanha in a diamond pattern and season the Steak ingredients with kosher salt and coarse black pepper.
  3. Place the steak on a wire rack over a baking sheet and roast until the internal temperature reaches 115°F (46°C).
  4. While the steak roasts, prepare the Refined Chimichurri by mixing the parsley, oregano, shallot, garlic, vinegar, and red pepper flakes in a bowl. Slowly pour in the extra virgin olive oil while stirring.
  5. Heat avocado oil in a heavy skillet over medium-high heat. Sear the roasted steak, starting with the fat-side down, until a deep golden crust forms and internal temperature is 130°F (54°C).
  6. Rest the meat for 15 minutes before carving into thick slices.
  7. Drizzle the Refined Chimichurri generously over the sliced beef.

Equipment

  • Oven, wire rack, baking sheet, heavy skillet, meat thermometer, mixing bowl

Hardwood-Grilled Dry-Aged Ribeye with Hand-Chopped Chimichurri

The ultimate expression of Argentinian barbecue, utilizing dry-aged prime beef and a complex, hand-cut sauce featuring Fresno chilies and sherry vinegar.

Ingredients

  • 2 large Dry-aged bone-in Ribeye-2 inches thick
  • 1 tbsp Maldon sea salt
  • 2 tbsp Beef tallow-melted
  • 1.5 cups Italian flat-leaf parsley-hand-chopped
  • 1/4 cup Fresh cilantro-hand-chopped
  • 1 tbsp Fresh marjoram-minced
  • 1 large Fresno chili-seeded and finely diced
  • 5 cloves Garlic-confit and mashed
  • 1/4 cup Sherry vinegar
  • 3/4 cup First-press Spanish extra virgin olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Lemon zest-microplaned

Instructions

  1. Prepare a charcoal grill with hardwood (such as oak or hickory) for dual-zone cooking. Let the Premium Steak sit at room temperature for 1 hour.
  2. Brush the steaks with melted beef tallow and season aggressively with Maldon sea salt.
  3. For the Artisanal Chimichurri, ensure all herbs are hand-chopped with a sharp knife to avoid bruising. Combine the parsley, cilantro, marjoram, Fresno chili, garlic confit, sherry vinegar, smoked paprika, and lemon zest. Slowly fold in the premium olive oil by hand to maintain a chunky texture.
  4. Sear the steaks over the direct heat of the hardwood until a charred crust forms (about 4 minutes per side).
  5. Move the steaks to the cool side of the grill, cover, and cook until the internal temperature reaches 125°F (52°C) for medium-rare.
  6. Rest the steaks on a warm platter for at least 20 minutes to allow juices to redistribute.
  7. Carve the meat off the bone and slice into thick medallions. Serve with the room-temperature Artisanal Chimichurri spooned over the top.

Equipment

  • Hardwood charcoal grill, meat thermometer, chef's knife, microplane, carving board