Pan-Seared Steak with Chimichurri and Roasted Carrots

Juicy steak gets a bright herb punch from fresh chimichurri while sweet roasted carrots add color and balance. Everything hits the table in under 30 minutes, and every ingredient is celiac-safe.

By TasteBuds

Recipe details

Yield
2 people
Prep time
15 minutes
Cook time
20 minutes
Total time
28 minutes

Ingredients

  • 2 (8 oz each) ribeye or sirloin steaks, at room temperature for 20 minutes before cooking
  • 1 lb carrots, peeled and cut into 3-inch sticks
  • 5 tbsp extra-virgin olive oil, divided
  • to taste kosher salt
  • to taste black pepper, freshly ground
  • 1 cup fresh parsley, packed, roughly chopped
  • ½ cup fresh cilantro, packed, roughly chopped
  • 4 cloves garlic, minced
  • 3 tbsp red wine vinegar
  • ½ tsp red pepper flakes
  • 1 tsp dried oregano

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel and cut 1 lb (450 g) carrots into 3-inch sticks, keeping them roughly uniform so they roast evenly.
  3. Toss the carrot sticks on a baking sheet with 2 tbsp (30 ml) olive oil, a good pinch of kosher salt, and black pepper. Spread them in a single layer.
  4. Roast the carrots for 20 minutes, flipping halfway through, until tender and starting to caramelize at the edges. While they roast, make the chimichurri and prep the steaks.
  5. Roughly chop 1 cup (20 g) fresh parsley and ½ cup (10 g) fresh cilantro.
  6. Mince 4 cloves garlic.
  7. In a small bowl, combine the chopped parsley, cilantro, and minced garlic with 3 tbsp (45 ml) red wine vinegar, 3 tbsp (45 ml) olive oil, ½ tsp red pepper flakes, and 1 tsp dried oregano. Season with a pinch of salt and pepper. Stir well and set aside to let the flavors meld.
  8. Pat 2 (8 oz / 225 g each) steaks completely dry with paper towels. Season both sides generously with kosher salt and black pepper.
  9. Heat a large cast-iron skillet over high heat until it just starts to smoke. Add no oil to the pan yet.
  10. Place the steaks in the hot dry skillet and sear without moving them for 3 minutes, until a deep brown crust forms.
  11. Flip the steaks and sear the second side for another 3 minutes for medium-rare, or 4 minutes for medium. If you want to be precise, use a meat thermometer (pull at 125°F / 52°C for medium-rare, 135°F / 57°C for medium).
  12. Transfer the steaks to a cutting board and let them rest for 5 minutes so the juices redistribute.
  13. Slice the steaks against the grain and arrange on plates with the roasted carrots. Spoon the chimichurri generously over the steak and serve immediately.