Description
This peppered steak recipe features a bold cracked pepper crust perfectly balanced by a vibrant, zesty red chimichurri. It’s an easy and flavorful meal for weeknights or special dinners, promising a delicious, family-friendly experience.
Ingredients
- 1.5–2 lbs boneless beef (sirloin, ribeye, or New York strip)
- 2–3 tablespoons whole black peppercorns, freshly crushed
- 1–2 tablespoons olive oil, for searing (or avocado oil)
- 1 teaspoon kosher salt
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped (or 0.5 tsp dried)
- 3–4 cloves garlic, minced
- 0.25 cup red wine vinegar
- 0.5 cup extra virgin olive oil
- 0.5–1 teaspoon red pepper flakes (to taste)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Steak for Sear: Pat steaks very dry with paper towels; season generously with salt on all sides.
- Crush Peppercorns: Place whole black peppercorns in a sturdy bag; crush with a rolling pin or heavy skillet until coarsely ground.
- Coat Steak: Press the crushed peppercorns firmly onto all sides of the steaks to form a thick crust.
- Combine Chimichurri Ingredients: In a medium bowl, combine finely chopped parsley, oregano, minced garlic, red wine vinegar, red pepper flakes, and a pinch of salt and pepper.
- Add Olive Oil to Chimichurri: Pour in 0.5 cup extra virgin olive oil; stir well until slightly emulsified and vibrant.
- Rest Chimichurri: Let the chimichurri sit at room temperature for at least 15-20 minutes to allow flavors to meld.
- Heat Skillet: Heat 1-2 tablespoons olive oil in a heavy 10-inch skillet (cast iron recommended) over medium-high heat until shimmering and just smoking.
- Sear Steak: Carefully place pepper-crusted steaks in the hot skillet. Sear for 3-5 minutes per side for medium-rare (130-135°F), flipping once for a good crust.
- Check Doneness: Use an instant-read thermometer to check internal temperature: 135-140°F (for medium); 140-145°F (for medium-well).
- Rest Steak: Transfer steaks to a board, tent loosely with foil, and rest for 5-10 minutes to redistribute juices.
- Slice and Serve: Slice the rested steaks against the grain into thick slices. Drizzle generously with the fresh red chimichurri and serve immediately.
Notes
Alternative steak cuts like top sirloin or flank steak work well; adjust cooking times. For chimichurri, 0.5 tsp dried oregano can substitute fresh, or try cilantro for a twist. Adjust red pepper flakes for desired spice. Pat steak very dry for a crispy crust and allow it to rest after cooking for juicier results.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx 5 oz steak)
- Calories: 450 calories
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 120 mg