Chimichurri is a tangy herb paste that's used as both a marinade and a sauce. Here, cilantro replaces traditional parsley in the topping for these flavorful rib-eye steaks.
1/2 cup packed chopped fresh cilantro
6 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, peeled and minced
1 teaspoon adobo seasoning (see notes)
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon dried red chile flakes
2 boned beef rib-eye or top loin (New York strip) steaks (1 1/2 in. thick, 1 1/2 to 2 lb. total), fat trimmed
2 teaspoons steak herb seasoning mix or salt and pepper
About 2 tablespoons butter
How to Make It
To make chimichurri, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chile flakes.
Rinse beef, pat dry, and rub all over with steak seasoning mix.
In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 teaspoon butter. Lay steaks in pan and cook, turning as needed, to brown all sides, including edges, about 10 minutes total for very rare (red in center, cut to test). For medium rare, cook 2 or 3 minutes more. To reduce spattering, wipe fat from pan with paper towels.
Transfer steaks to a platter; keep warm. If dark charred bits are present in pan, wipe out with a paper towel. Add remaining butter to pan and stir; when melted, add chimichurri sauce.
Cut meat into 4 portions and set on plates. Pour meat juices from platter into frying pan, then ladle sauce over steaks.
Wine Pairing: A slightly spicy red wine with ripe plums and cherry, such as La Boca 2003 Malbec from Argentina.