Calling all carnivores! This one’s for you. A restaurant quality steak dinner drizzled with a fresh and vibrant chimichurri sauce. And the best part? This simple weeknight meal is ready in 15 minutes! Today I bring you one of my all time favorite dishes – skillet pan-seared steak with homemade mint “mojito” chimichurri!
You’ll have everyone at your dinner table wondering what the special occasion is! Steaks typically cook pretty quick, but the grill prep is weather permitting and takes time. And sometimes you just want a juicy steak dinner without all the fuss. Well, I’m here to deliver you just that!
What is Chimichurri?
Chimichurri is a South American sauce traditionally made from finely chopped herbs and oil. It typically contains parsley as it’s main component. Along with this, other flavors such as oregano and garlic. In fact, you can use any herbs in your chimichurri sauce. For example, here are the ingredients that make up my sauce.
Mint “Mojito” Chimichurri Ingredients
- parsley
- mint
- lime
- shallot (or red onion)
- white wine vinegar
- olive oil
- salt/pepper
- optional serrano pepper
Pan-Seared Skillet Steaks with Mint Chimichurri
What good is chimichurri without something to serve it over? Steaks of any kind pair beautifully with this vibrant sauce. But, preparing the perfect steaks can be a challenge. Here is my simple pan-seared steak method:
- To begin, marinate your steaks at least one hour before (best if overnight).
- Once you’ve marinated the steaks, heat some olive oil in a skillet over medium heat.
- Then, apply your steaks to the pan and allow to sizzle for about 3-6 minutes each side. The cook time depends on thickness and your preferred doneness. For example, to cook a 1 inch steak to medium, you’re looking at around 3 minutes each side. You can check for doneness at around 3 minutes and see where you’re at!
- When half of your time is up and you’re ready to flip, add about a tablespoon butter. Then, flip your steaks and drizzle some of the marinade over the top.
- Allow the second side to sear for as long as the first, checking for doneness slightly before time is up.
- Once your steaks are almost (not quite) to your preference, turn off the heat and set them aside! They will continue to cook from their heated exterior, so err on the side of undercooking.
Getting your Skillet Steak “Just Right”
There is a bit of an art to getting your steak “just right”! I prefer medium rare, so I usually try to undercook my steaks to yield the perfect results. But if you prefer a more well done steak, this is actually the easier route! For example, Here is a simple reference list for perfectly cooking your steaks every time!
For a Roughly 1-inch Steak over Medium Heat:
- Medium-Rare: about 3 minutes each side.
- Medium: about 4 minutes each side
- Medium-Well: about 5 minutes each side
- Well Done: about 6 minutes each side
*Increase these times by about one or more minutes per side for a thicker cut! This should be a good starting point. However, if you’re new to pan-searing your steaks, you should check for doneness intermittently. All stoves will have slight variations in heat and power, so you’ll want to get to know your stove/pan first!
What Pan Should You Use for the Skillet Steak?
For my skillet seared steaks, I use a cast iron skillet. The cast iron creates a nice crispy sear, especially when heated well prior to searing! Any pan should do, but I highly recommend cast iron for the best flavor and texture.
What to serve the Mint Chimichurri over Skillet Steak with?
There are many things you can serve alongside your mint chimichurri over skillet steak! Here are our favorites:
- roasted rosemary sweet potato (pictured below)
- garlic mashed potatoes
- roasted veggies of choice
- mango basil salad (or any salad)
- french onion soup and homemade croutons
- roasted or grilled asparagus
- and of course… red wine!
…and those are just a few! There are so many great options when it comes to serving your steaks!
Mint Chimichurri Over Skillet Steak
With Love,
Kelsie
Mint Chimichurri over Skillet Seared Steak
Equipment
- Cast iron skillet
Ingredients
- 1-2 Steak Filets 1 to 1 1/2 inch thick kc strip, filet mignon, top sirloin, any will do!
- 1 Tbsp Butter
- dash salt/pepper
Mint "Mojito" Chimichurri
- 1/2 C finely chopped parsley about one bunch
- 2 Tbsp finely chopped mint
- 1 tsp minced garlic
- 1 Tbsp minced shallot or red onion
- 1/2 lime
- 1/4 C olive oil
- 1 Tbsp white wine vinegar
- 1 serrano pepper optional
- to taste salt and pepper
Instructions
- I recommend marinating your steaks ahead of time for at least an hour, preferred overnight. (my favorite marinade recipe can be found in the recipe notes below).
- Heat a few tablespoons olive oil over medium heat until sizzling hot.
- Add steaks and sear one side on medium heat for 3-6 minutes (depending on preferred doneness – see my recommended cook times in the recipe notes below).
- Flip steaks halfway through, add butter, and a splash of your leftover marinade if you have it! Sear for another 3-6 minutes (until you’ve reached your desired doneness). You may want to check for doneness by cutting a small slit in your steak before removing from heat. Err on the side of undercooked because they will continue to cook internally after being removed from heat!
- Turn off heat and set aside, covered in foil, until you’re prepared to serve!
Mint "Mojito" Chimichurri
- Finely chop your herbs and shallot/onion (+ optional pepper). Zest the skin of 1/2 a lime.
- toss all ingredients together in a bowl, adding oil, vinegar, squeezed juice from 1/2 lime, and salt/pepper to taste.
- Serve over steaks, chicken, seafood, anything!
Notes
Medium-Rare: about 3 minutes each side.
Medium: about 4 minutes each side
Medium-Well: about 5 minutes each side
Well Done: about 6 minutes each side
*Increase these times by about one or more minutes per side for a thicker cut! This should be a good starting point. However, if you’re new to pan-searing your steaks, you should check for doneness intermittently. All stoves will have slight variations in heat and power, so you’ll want to get to know your stove/pan first!
Steak Marinade:
I whisk together several splashes of the following ingredients and marinate my steaks in this anywhere from an hour to a day prior to cooking!
olive oil
soy sauce
balsamic vinegar
red wine
worcestershire
minced garlic
optional herbs (shallot, rosemary, thyme)
