Spicy Chimichurri Pan-Grilled Steak

Spicy Chimichurri Pan-Grilled Steak


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This easy steak recipe looks and tastes amazing! Cook it on a grill pan to achieve the grill marks you get from an outdoor grill, but be prepared for the oil in the pan to smoke! If you like your food spicy, add more red chili flakes to the sauce.

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Time needed

5 min preparation + 8 min cooking

Serving Size / Yield

2 servings


  • Dry rub:
  • 1 lb. skirt steak
  • 1 1/2 tsp. sea salt
  • 1/3 tsp. paprika
  • 1-2 Tbs. steak seasoning
  • 1 Tbs. mesquite seasoning, optional
  • 2 Tbs. oil
  • Chimichurri sauce:
  • 1/2 bunch flat leaf Italian parsley, hard stems removed
  • 3-4 green onions, green part only
  • 1 tsp. salt
  • 1-2 cloves garlic
  • 1 Tbs. balsamic vinegar
  • 1/4 C. oil
  • 1/2 tsp. pepper
  • pinch paprika
  • 1/2 tsp. red chili flakes

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Rub the steak with oil on both sides and season with salt, paprika, steak seasoning, and mesquite, if using. Press the seasonings in with your hand. Heat a skillet over high with a little oil and cook for 3 to 4 minutes per side, or until preferred level of doneness is reached. When it is finished cooking, put it on a warm plate and cover with foil. Let it sit for 10 minutes before slicing. Cut it across the grain and top with the Chimichurri sauce.

While the steak is sitting, prepare the sauce by combining all it's ingredients in a blender and processing them until your desired level of smoothness has been reached. Taste and adjust seasonings.

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