Pan-Seared Steak with Garlic Herb Chimichurri & Blistered Tomatoes 

A luxurious, flavor-loaded steak dish featuring perfectly seared medium-rare slices, topped with a vibrant garlic herb chimichurri. Nestled on a bed of blistered cherry tomatoes and warm olive oil, this plate is bold, aromatic, and unforgettable — just like a high-end steakhouse entrée.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Steak

1 ribeye or strip steak (1–1.25 inches thick)

1 tbsp olive oil

Salt & black pepper

1 tbsp butter

2 garlic cloves, smashed

For the Chimichurri

½ cup finely chopped parsley

3 garlic cloves, minced

1½ tbsp red wine vinegar or lemon juice

⅓ cup olive oil

¼ tsp chili flakes

Salt & pepper to taste

For the Blistered Tomatoes

1 cup cherry tomatoes (mixed colors if available)

1 tbsp olive oil

Pinch of salt

Optional: a few spinach or basil leaves for plating

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
1. Make the Chimichurri

Combine parsley, garlic, vinegar, olive oil, chili flakes, salt, and pepper.

Mix well and let sit for at least 10 minutes to deepen the flavor.

2. Blister the Tomatoes

Heat olive oil in a skillet over medium-high heat.

Add tomatoes and cook until skins blister and soften, about 3–5 minutes.

Season lightly with salt.

Set aside.

3. Cook the Steak

Pat steak dry and season generously with salt and pepper.

Heat oil in a cast-iron skillet over high heat.

Sear steak for 2–3 minutes per side.

Add butter and smashed garlic; spoon the melted butter over the steak.

Cook until desired doneness (125°F/52°C for medium-rare).

Let rest for 5 minutes, then slice against the grain.

4. Plate

Spoon blistered tomatoes onto the plate with a little of their pan oil.

Lay the sliced steak over the tomatoes.

Drizzle generously with chimichurri.

Garnish with fresh herbs or greens.

Prep Time: 10 min
Cooking Time: 12 min
Total Time: 22 min
Calories: ~640 kcal
Servings: 1–2