Pan-Seared Beef with Spiced Chimichurri Sauce

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pan-seared beef steaks served with a vibrant and zesty chimichurri sauce made from fresh herbs and spices. This Latin American-inspired beef recipe, ready in about 20 minutes, pairs beef sirloin steaks, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 10 min Cook: 10 min Serves 2 Latin American cuisine 450 cal/serving

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Ingredients

2 steaks, 6 oz each beef sirloin steaks
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 cup, finely chopped fresh parsley
1/4 cup, finely chopped fresh cilantro
2 tbsp red wine vinegar
1/4 tsp red pepper flakes
2 cloves minced garlic
1/3 cup extra virgin olive oil

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Pat 2 beef sirloin steaks dry and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly. Heat 3 tbsp olive oil in a cast iron skillet over medium-high heat until shimmering.
Step 2: Place steaks in the hot skillet and sear for 4 minutes per side for medium-rare, flipping once until a golden crust forms. Remove steaks and rest on a cutting board covered loosely with foil for 5 minutes.
Step 3: While steaks rest, combine 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh cilantro, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 2 minced garlic cloves, and 1/3 cup extra virgin olive oil in a bowl. Stir well until sauce emulsifies and becomes fragrant.
Step 4: Slice rested steaks against the grain into 1/4-inch strips and drizzle generously with the chimichurri sauce before serving.