Smoky Skillet-Kissed Steak with Bright Chimichurri

Nothing beats the sizzle of a perfectly seared steak hitting a screaming-hot pan, especially when it's blanketed in a vibrant, garlicky chimichurri that cuts right through the richness. This recipe brings serious steakhouse energy straight to your home kitchen with a simple smoky spice rub and a fresh herb sauce you'll want to drizzle on everything. It's bold, satisfying, and honestly way easier than it looks.

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

Ingredients

• 1.5 lbs flank steak
• 1.5 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 cup fresh flat-leaf parsley, packed
• 3 cloves garlic, roughly chopped
• 2 tbsp red wine vinegar
• 0.5 tsp red pepper flakes
• 0.5 cup olive oil, divided

Directions

1. Pat the steak dry with paper towels, then mix together smoked paprika, garlic powder, salt, and black pepper and rub it all over both sides of the steak. Let it sit at room temperature for 15 minutes.
2. While the steak rests, make the chimichurri by blending parsley, garlic, red wine vinegar, red pepper flakes, a pinch of salt, and 6 tablespoons of the olive oil in a food processor until mostly smooth but still a little textured. Taste and adjust salt if needed, then set aside.
3. Heat a large cast-iron skillet over high heat for about 2 minutes until it just starts to smoke, then add the remaining olive oil and swirl to coat.
4. Lay the steak in the hot pan and cook undisturbed for 4 minutes, then flip and cook another 3-4 minutes for medium-rare, or longer to your preference.
5. Transfer the steak to a cutting board and let it rest for 5 minutes so the juices redistribute and every slice stays juicy.
6. Slice the steak thinly against the grain on a slight diagonal, arrange on a platter, and spoon the chimichurri generously over the top before serving.

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