Pan-Seared Steak with Chimichurri #WeekdaySupper

This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Pan-Seared Steak with Chimichurri sauce is an easy to make dinner any night of the week! Flat-iron steak is one of the most flavorful cuts, and it is more budget-friendly than more popular cuts, which makes it a great choice for #WeekdaySupper!

Disclosure: Life Tastes Good is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This post may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

Steaks, in general, are a great choice for #WeekdaySupper because they are so quick and easy to make! This entire meal is on the table in just 30 minutes and packs 10 essential nutrients in the beef alone! By adding the tangy Chimichurri Sauce on top with the sweet and creamy Honey Baked Butternut Squash Fries on the side, not only are you building a colorful plate with balanced flavors and textures, but it is also low in calories and carbs and loaded with protein, vitamins, and minerals! It's definitely a meal you can feel good about serving! Click here for more nutritional information about beef.

I chose to use Flat-Iron steak because it is so flavorful! Flat-Iron steaks are well marbled and that marbling equals flavor! As the steak cooks, the fat renders into the meat adding flavor and making the steak nice and juicy! When purchasing steak, always look for good marbling and don't even pick up steaks with a thick strip of connective tissue running through it. The butcher will usually remove the connective tissue and package the flat-iron steak into 2 pieces. Click here for more information on the different cuts of beef.

Here are some of my tips to help you get this dinner on the table:

• I try to make my Chimichurri Sauce early in the day or even the day before for best results. Sometimes I forget, though, so when that happens I make the sauce after I get the fries in the oven and then chill it while I cook the steaks. Although, it does taste better if the flavors have time to mingle in the fridge for several hours, I haven't had any complaints when I make it up last minute <wink>
• I season the steaks and leave them out on the counter for 30 minutes or so until they warm to room temperature. It's not necessary, but it does allow for more even cooking throughout.
• I use a cast-iron skillet for best results, but a stainless steel skillet is fine. Avoid using a non-stick skillet as you won't get as good of a sear on the beef.
• When ready to make dinner, I start by getting the Honey Butternut Squash Fries (Click here for the recipe) in the oven. When the fries are 1/2 way done I start the steaks. This gives plenty of time to cook the steaks and let them rest, ensuring everything will be ready to eat at the same time!

To make the steaks, heat a cast-iron skillet on mid-high heat and season each steak with 1/4 teaspoon kosher salt, 1/4 teaspoon sugar, & 1/8 teaspoon freshly cracked black pepper on both sides of the steak. NOTE: The sugar helps to achieve a nice crust on the steak and enhances the flavor of the beef.

Place the steak(s) in the hot, dry skillet and allow to sear for 3 minutes without moving. You want to get a nice caramelized crust on the outside of the steak.

When the steak has a nice sear on the one side, use tongs and turn the steak over. Add 1 tablespoon of garlic butter to the pan and sear the steak for 2-3 more minutes (or until your desired temperature) while basting with the butter. Don't move the steak, just spoon butter over the top while it sears. Remove from heat and allow to rest for 10 minutes before slicing.

TIP: To make garlic butter, combine 1 tablespoon unsalted butter with 1 teaspoon freshly minced garlic and a pinch of salt in a microwave safe dish. Microwave on high for about 30 seconds until the butter is melted. Mix to combine and refrigerate until set.

NOTE: Cooking time will vary depending on how you like your steak. For best results, use an instant read thermometer to check for desired doneness. I cook my steaks between 125° and 130°F. If you like them more done, be sure to adjust the cooking time accordingly.

Serve with Honey Baked Butternut Squash Fries and fresh Chimichurri Sauce. Enjoy!

Click here to check out the Healthy Meals with Beef Pinterest board, and join me in following The Beef Checkoff on Facebook | Twitter | Pinterest | Youtube

Pan-Seared Steak with Chimichurri

By Life Tastes Good
Published 10/27/2015

Ingredients

• 1 cup Italian flat-leaf parsley
• 1 tablespoon freshly minced garlic
• 1/8 cup fresh oregano
• 2 1/2 tablespoons red wine vinegar
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup extra virgin olive oil
• 1 1/2 lbs Flat-Iron steaks
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon sugar, divided
• 1/4 teaspoon freshly cracked black pepper, divided
• 1 tablespoon garlic butter. To make garlic butter, combine 1 tablespoon unsalted butter with 1 teaspoon freshly minced garlic and a pinch of salt in a microwave safe dish. Microwave on high for about 30 seconds until the butter is melted. Mix and refrigerate until set.

Instructions

1. In the bowl of a food processor or blender, combine 1 cup parsley, 1 tablespoon freshly minced garlic, 1/8 cup fresh oregano, 2 1/2 tablespoons red wine vinegar, 1/4 teaspoon red pepper flakes, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly cracked black pepper. Blend. While blending, slowly pour in 1/2 cup extra virgin olive oil until the mixture is combined. Pour into a serving container, cover, and refrigerate until ready to use.
2. Heat a cast-iron skillet on mid-high heat and season each steak with 1/4 teaspoon kosher salt, 1/4 teaspoon sugar, & 1/8 teaspoon freshly cracked black pepper on both sides. NOTE: The sugar helps to achieve a nice crust on the steak and enhances the flavor of the beef.
3. Place the steak(s) in the hot, dry skillet and allow to sear for 3 minutes, without moving. You want to get a nice caramelized crust on the outside of the steak.
4. When the steak has a nice sear on the one side, use tongs and turn the steak over. Add 1 tablespoon of garlic butter to the pan and sear the steak for 2-3 more minutes (or until your desired temperature) while basting with the butter. Don't move the steak, just spoon butter over the top while it sears. Remove from heat and allow to rest for 10 minutes before slicing.
5. Cooking time will vary depending on how you like your steak. For best results, use an instant read thermometer to check for desired doneness. I cook my steaks between 125° and 130°F. If you like them more done, be sure to adjust the cooking time accordingly.

Yield: 4 Servings
Prep Time: 10 mins.

Cook time: 6 mins.
Total time: 16 mins.

Tags: Pan-Seared, Steak, Beef, Chimichurri, Sauce, Easy Recipe, #WeekdaySupper, How To, Tutorial, Recipe, Life Tastes Good

Weekday Supper welcomes The Beef Checkoff to the table with easy beef recipes you can have on the table in just 30 minutes!
Thai Steak Salad by Flavor Mosaic
Pan-Seared Steak with Chimichurri by Life Tastes Good
Naanwich Steak Wrap by Recipe for Perfection
Flap Steak Salad Bowl by Shockingly Delicious
Easy Basil Beef & Bell Pepper Noodle Stir-Fry by I'm Not the Nanny

Thank you for visiting! Let's be social! Follow Life Tastes Good on Pinterest | Facebook | Twitter | Instagram
Life Tastes Good just like it should with FREE recipes delivered to your inbox
Click here to subscribe
Click on the picture below to visit Life Tastes Good's Beef page for more delicious recipes...

Pin to save for later