Chimichurri Steak with Arugula and Parmesan Salad
Pan-seared strip steak topped with a bright, garlicky chimichurri, with the classic Argentine arugula and parmesan salad alongside. The sauce is uncooked, so just chop, mix, and let it rest.
Nutrition · per serving
≈ estimated- Calories
- 759–796
- Protein
- 40.7g
- Carbs
- 6g
- Fat
- 63.5–67.7g
Ingredients
- 2 12 oz steaks steak (NY strip, salt and pepper to season)
- 2 tbsp oil (high smoke point, for searing)
- 1 1/2 tbsp butter (optional, for basting)
- 1 cup parsley (packed fresh flat-leaf, finely chopped)
- 3 cloves garlic (minced, plus a clove for basting)
- 1 tbsp oregano (dried, or 2-3 tbsp fresh)
- 1 1/2 tsp chili flakes (red pepper flakes)
- 3 tbsp red wine vinegar
- 1/2 cup oil (extra-virgin olive oil for the chimichurri)
- 5 oz arugula (for the salad)
- 1/2 cup parmesan (shaved or grated, for the salad)
- 1/2 lemon (juice, for the salad)
- 3/4 tsp salt
- 1/2 tsp pepper
Method
- 1
Make the chimichurri first: stir together the parsley, garlic, oregano, chili flakes, and red wine vinegar. Add enough oil to make a loose but chunky sauce, then season with salt and pepper. Let it sit at room temp at least 30 minutes, ideally a few hours.
- 2
Pull the steak out 30 to 45 minutes ahead. Pat it very dry and season well with salt and pepper.
- 3
Heat a heavy pan (cast iron) with a little oil until very hot. Sear undisturbed 2 to 3 minutes per side to build a crust. Optionally baste with butter and garlic for the last minute.
- 4
Rest 5 to 10 minutes, then slice against the grain. Spoon chimichurri generously over the top.
- 5
For the salad, toss the arugula with a drizzle of oil, a squeeze of lemon, salt, and pepper, then top with shaved parmesan. Keep it light to cut the richness of the steak.
- 6
Doneness, pulling about 5F early since it climbs while resting: rare 120 to 125F, medium-rare 130 to 135F, medium 140 to 145F, medium-well 150 to 155F, well 160F and up.
