- ★★
- ★★
- ★★
- ★★
- ★★
A Note From feedfeed
We recently hosted Pat LaFrieda at FeedfeedBrooklyn! He taught us a few tricks to elevate our steak game which our test kitchen manager Rachel Gurjar used to develop an incredible recipe for Seared Strip Steak with Chimichurri Sauce!
Recipe Card
For the Chimichurri
ingredients
- 1/2 cup parsley, finely chopped
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Simply Organic Oregano
- 1 teaspoon kosher salt, or to taste
- 5 cloves garlic, minced
- 1 Fresno chile, seeded and minced
Method
Step 1
In a bowl, whisk together all the ingredients and allow to sit for 15 minutes to let the garlic and chilies infuse with the oil. (Ideally, let it sit for more than 1 hour, if time allows.)
For the Steak
ingredients
- 2 (1-pound) strip steaks, about 1¼-inches thick
- Kosher salt, to taste
- 1 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 sprigs rosemary
Step 1
Pat steaks dry with paper towel and season liberally with salt. Heat oil in a 12-inch cast iron skillet over medium-high heat until almost smoking. Add steaks and cook, flipping once, until golden brown and has reached and internal temperature of 125°F, 2½-3 minutes per side. Add butter and rosemary to the pan and baste the steaks for 30 seconds more. Transfer steaks to a cutting board and let rest for 5 minutes, then slice. Reserve 2 tablespoons of the pan drippings to stir into the chimichurri, then spoon over steak and serve.