Smoky Skillet Steak with Bright Chimichurri

There is nothing quite like a deeply seared, smoky steak topped with a vibrant, herby chimichurri that cuts right through all that richness. This recipe brings serious steakhouse flavor to your own kitchen using a cast-iron skillet and a handful of pantry staples. It is the kind of weeknight dinner that feels incredibly special without demanding hours of your time.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 lbs ribeye or strip steaks, about 1 inch thick
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil, divided
• 1 cup fresh flat-leaf parsley, packed
• 3 cloves garlic
• 2 tbsp red wine vinegar
• 1/4 tsp red pepper flakes
• 1/3 cup extra virgin olive oil

Directions

1. Pat steaks completely dry with paper towels, then rub all over with smoked paprika, salt, black pepper, and 1 tablespoon olive oil. Let them sit at room temperature for 15 minutes.
2. While steaks rest, make the chimichurri by blending parsley, garlic, red wine vinegar, red pepper flakes, and extra virgin olive oil in a food processor until coarsely combined but not totally smooth. Season with a pinch of salt and set aside.
3. Heat a cast-iron skillet over high heat until it just begins to smoke, then add the remaining 1 tablespoon olive oil and swirl to coat.
4. Lay steaks into the pan and sear without moving them for 3 to 4 minutes until a deep brown crust forms on the bottom.
5. Flip steaks once and cook another 3 minutes for medium-rare, or adjust time to your preferred doneness.
6. Transfer steaks to a cutting board and let them rest uncovered for 5 minutes before slicing against the grain.
7. Arrange sliced steak on a platter and spoon generous amounts of chimichurri over the top before serving.

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