Pan-Seared Peruvian-Style Beef with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 steak seasoned with Peruvian spices and served with a vibrant herbaceous chimichurri sauce. This Latin American recipe, ready in about 25 minutes, pairs beef sirloin steak, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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: 15 min Cook: 10 min Serves 4 Latin American cuisine 480 cal/serving

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Ingredients

1 lb beef sirloin steak
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 1/2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tbsp red wine vinegar
2 minced garlic cloves
1/4 tsp red pepper flakes
1/3 cup extra virgin olive oil

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Instructions

Step 1: In a small bowl, combine 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice mix evenly over both sides of the 1 lb beef sirloin steak.
Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add the steak and cook for 4 minutes on each side for medium-rare doneness, or longer to desired doneness, until a brown crust forms.
Step 3: Remove the steak from the skillet and let it rest for 5 minutes before slicing thinly against the grain.
Step 4: Meanwhile, prepare the chimichurri sauce by mixing 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 2 minced garlic cloves, 1/4 tsp red pepper flakes, and 1/3 cup extra virgin olive oil in a bowl. Stir until combined.
Step 5: Serve the sliced steak drizzled generously with the chimichurri sauce alongside your choice of sides.