I’ve come full circle on my cast iron steak searing journey. This was my first time actually cooking a sirloin or a New York strip steak using the pan searing and oven finish method, or the “swagger” method if you’ve been following along. In that past I’ve just thrown them on the grill (we don’t eat a whole lot of sirloins these days).
I wanted to make the otherwise very ordinary sirloin steak a little more adventurous so I decided to make with it chimichurri sauce. Chimichurri sauce is an Argentinian, herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices. It’s typically used on beef or chicken as a marinade or condiment. I’m typically anti-condiments or sauces when it comes to steak…BUT chimuchurri is the absolute exception.
I’ve always been intrigued by chimichurri sauce and to be honest I never knew what it was until last year. What is this green stuff I’m always seeing on top of steak when scouring Pinterest for inspiration? And while it may look like pesto, it’s loaded with spicy, tangy and citrusy flavor all at once. It really could the pesto sauce of Argentina. Loaded with garlic, cilantro, and cumin, chimichurri will transform your steak into a Latin American dish and perfectly compliment every bite. I seriously think this would convince a vegetarian to eat red meat. It’s that good.
How to Cook the Perfect Steak Every Time
The only way to prepare steak is in a cast iron skillet. The secret lies in combining pan searing with an oven finish. This gives your steak a caramelized outside with a juicy tender inside. The oven is better at providing indirect heat while searing gives you the grilled and slightly charred crust. The other major advantage is you can cook within flavors such as garlic, butter, or fresh herbs. You can’t do this on a grill.
Pan-sear steaks for 2 minutes per side on the stove top in a cast iron skillet on high heat and immediately transfer to preheated oven at 415° F. I typically bake about 6 minutes for medium rare. Slice and top with as much chimichurri as you like.
I’d love to hear what you think…Your grill may start to get lonely.Print
- 2 sirloin strip steaks
- 1 tablespoon vegetable or grapeseed oil
- salt and pepper to taste
- 1 cup (packed) fresh Italian parsley
- 1/4 cup (packed) fresh cilantro
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, peeled
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon cumin
- Salt, to taste
- Pepper, to taste
For the chimichurri sauce
- Combine all ingredients in a blender or food processor. Puree until smooth. Set aside.
For the sirloin steaks
- Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
- Add the to an oven safe skillet and turn up high, allow the skillet to become hot first. Place the sirloins face down and sear undisturbed for 2 minutes. Flip the sirloins and sear for an additional 2 minutes. This will give your steaks a nice seared edge.
- Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 16-20 ounce sirloin strip streak. Remove steaks from the skillet and set on a plate and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Slice and top with chimichurri sauce and serve.
Chimichurri sauce can be made a few hours in advance.
Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above
Chimichurri recipe credit: Epicurious