Black Pepper Crusted Steak with Chimichurri Sauce

LeGourmetTV's picture

Sep. 28, 2012

Steak Chimichurri!! a match made in heaven.


For chimichurri sauce
Cilantro/Flat leaf parsley 1 1/2 Cup (24 tbs)
Fresh oregano 1 Tablespoon ((or 1 teaspoon dry))
Garlic 2 Clove (10 gm)
Olive oil 1/3 Cup (5.33 tbs)
Red pepper flakes 1/4 Teaspoon
Red wine vinegar 1 Tablespoon (Optional)
Fresh lime juice 1 Teaspoon (Optional)
For steak
1 1/2 inch thick steaks
Black peppercorn 4 Tablespoon , crushed
Kosher salt/Coarse salt To Taste
Oil 1 Tablespoon



1. Preheat oven to 350 degree F.


2. For chimichurri sauce, in food processor, add cilantro, oregano, and garlic. Pulse to chop. Do not mush.

3. In a small bowl, transfer the cilantro mixture.

4. Pour olive oil, and mix to combine.

5. Drop salt, red pepper flakes, lime juice, and vinegar. Mix well. Set aside.

6. For steak, in a flat dish, combine salt and crushed peppercorn.

7. Put steak in dish, and press it firmly into the salt and peppercorn mixture. Coat on both sides.

8. Place a cast iron pan on heat, pour oil and wait until smoking hot.

9. Place steak, and cook for about 4 minutes. Flip, and cook for another 4 minutes.

10.Pop it in oven, and cook for 2-7 minutes or until done as desired.

11.Remove pan from oven, tent it with foil, and allow it to rest for 5 minutes.


12. Serve hot steak with chimichurri sauce.


Do not crush the peppercorn too fine.

Steak piece should have an internal temperature of 120-125 degree for rare, 130-135 degree for medium rare, and 140-145 degree for medium.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 723Calories from Fat 453

 % Daily Value*

Total Fat 51 g78.5%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 219 mg9.13%

Total Carbohydrates 15 g5%

Dietary Fiber %


Protein 46 g92%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet