Mint Chimichurri over Skillet Seared Steak
Simple, juicy, and full of flavor! This fresh mint and lime chimichurri over pan-seared skillet steak makes for the perfect summer meal!
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
Recommended Cook Times 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!
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)
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)
Nutrition
Calories: 501kcalCarbohydrates: 5gProtein: 24gFat: 43gSaturated Fat: 11gCholesterol: 70mgSodium: 79mgPotassium: 477mgFiber: 2gSugar: 1gVitamin A: 1542IUVitamin C: 29mgCalcium: 61mgIron: 4mg
Tried this recipe?Let us know how it was!