Steak with mint chimichurri sauce

Perhaps it’s your body telling you that you need more iron, or maybe it’s a commercial you saw on TV, but sometimes you get a hankerin’ for a big juicy steak that just can’t be satisfied by any other means. In New York that usually means you head to Peter Luger’s, Strip House, Craft Steak,
Course Entree
Cuisine Latin American
Level Beginner
Main Ingredient Beef
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb


for steak

  • 2 ribeye steaks (1" to 1 1/4" thick)
  • olive oil
  • fleur de sel (or other sea salt)
  • ground black pepper

for chimichurri sauce

  • 1/2 packed cups mint
  • 1 clove garlic (finely minced)
  • 1/4 cups olive oil
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice


  1. If you just took the steaks out of the fridge give them 45 minutes to an 1 hour to come to room temperature. Rub both both sides of the steak with some olive oil and sprinkle a large pinch of salt and black pepper on both sides.
  2. For the sauce, put all the ingredients in a blender or food processor and puree. If you're doing it by hand, you can mince the mint with sharp knife then combine the ingredients in a bowl.
  3. To cook the steak on the stove, heat a stainless steel or cast iron pan just big enough to hold your steaks over medium heat for about 10 minutes or until very hot (there's no need to add oil). Never use a non-stick pan for searing as the high temperature will make them release a toxic gas.
  4. Add the steaks and place a splatter shield or sheet of aluminum foil on top of the pan (if you use foil, just lay it on top and don't seal the edges). Let it cook on this side for 4 minutes. Flip and cook for another 3 minutes for a rare steak, cook longer if you want it ruined well done.
  5. Serve immediately with the chimichurri sauce.