Pan-Seared Peruvian-Style Beef with Chimichurri Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared beef steak seasoned with Peruvian spices and served with a vibrant herbaceous chimichurri sauce. This latin american 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.

★ 4.4 (11 ratings) Prep: 15 min Cook: 10 min Serves 4 Latin American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Remove the steak from the skillet and let it rest for 5 minutes before slicing thinly against the grain.
  4. 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.
  5. Step 5: Serve the sliced steak drizzled generously with the chimichurri sauce alongside your choice of sides.

Frequently asked questions

How long does Pan-Seared Peruvian-Style Beef with Chimichurri Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 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 Peruvian-Style Beef with Chimichurri Sauce?

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 beef sirloin steak from drying out.

Can I substitute ingredients in Pan-Seared Peruvian-Style Beef with Chimichurri Sauce?

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 Peruvian-Style Beef with Chimichurri Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Peruvian-Style Beef with Chimichurri Sauce?

Latin American latin american 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.

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