Pan-Seared Beef Steak with Chimichurri
Perfectly seared ribeye steak topped with a vibrant, herb-packed chimichurri sauce that complements the rich beef without adding carbs. This american-inspired beef ready in about 25 minutes pairs ribeye steak, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.25 lbs ribeye steak
- 2 tbsp olive oil
- 3, minced garlic cloves
- 1/2 cup, finely chopped fresh parsley
- 1/4 cup, finely chopped fresh oregano
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 1.25 lbs ribeye steak dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering.
- Step 2: Sear the steak for 3 minutes per side for medium-rare, or until golden brown. Transfer to a plate and rest for 10 minutes.
- Step 3: While steak rests, whisk together 3 minced garlic cloves, 1/2 cup chopped parsley, 1/4 cup chopped oregano, 2 tbsp red wine vinegar, 1 tbsp lemon juice, and a pinch of salt. Slice steak and drizzle with chimichurri before serving.
Frequently asked questions
How long does Pan-Seared Beef Steak with Chimichurri take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Beef Steak with Chimichurri?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ribeye steak from drying out.
Can I substitute ingredients in Pan-Seared Beef Steak with Chimichurri?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Beef Steak with Chimichurri for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Beef Steak with Chimichurri?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my wife's birthday, she loved the chimichurri!
- ★★★★☆
The chimichurri was a bit too garlicy for my taste, but the steak was great.
- ★★★☆☆
The steak was okay, but the chimichurri didn't have enough acidity. I expected more tang.
