Makes as many steaks as you like, with enough sauce for 8 to 10 steaks.


  • 2 cups packed cilantro leaves
  • 2 cups packed, flat-leaf parsley leaves
  • Small handful mint leaves
  • 2 garlic cloves, grated
  • 2 Tbsp. red wine vinegar
  • 1 tsp. red-pepper flakes
  • Kosher salt and black pepper
  • 3/4 cup plus 2 Tbsp. olive oil
  • Any steak of your choice: rib-eye, filet, sirloin and so on, about 1 1/2 inches thick
  • 2 Tbsp. butter


    First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red-pepper flakes, salt and black pepper to taste. Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil.

    Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).

    Season the steak on both sides with salt and pepper.

    Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons of olive oil. When it's melted and starting to brown, add a steak. Fry until medium-rare, 3 to 4 minutes per side.

    Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan, as needed.)

    Slice the steak. Serve it with the chimichurri on the side.

    From The Pioneer Woman Cooks: Come and Get It! , by Ree Drummond. Copyright © 2017 by Ree Drummond. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

    Next Story