Herb-Dressed Steak

Seared steak, fresh herbs, and a vinegary kick — simple, bold, and vibrant.

Ingredients

For the Chimichurri:

• ½ cup parsley, finely chopped

• ½ cup cilantro, finely chopped

• 3 garlic cloves, minced

• 1 small shallot, finely minced

• 1–1¼ tsp red pepper flakes (spicy, not shy)

• ¼ cup extra-virgin olive oil

• ¼ cup red wine vinegar

• Zest of 1 lemon (optional)

• Kosher salt & black pepper

• + more olive oil as needed to loosen

For the Steak:

• 1–1.5 lb skirt, hanger, or ribeye steak

• Olive oil

• Kosher salt & pepper

Instructions

Make the Chimichurri:

• Combine parsley, cilantro, garlic, shallot, and red pepper flakes.

• Stir in equal parts olive oil and red wine vinegar.

• Season with salt & pepper.

• Let sit 10–30 minutes.

• If it thickens, add a splash more olive oil until it's silky and spoonable.

Prepare the Steak

• Bring steak to room temp. Pat dry.

• Season generously with salt & pepper.

• Heat a cast-iron skillet until very hot; add a thin film of olive oil.

• Sear:

  • Skirt: ~2–3 min per side

  • Ribeye: ~4–5 min per side

• Rest 5–10 minutes.

• Slice against the grain and spoon chimichurri over generously.