Name: Pan-Seared Steak with Chimichurri Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz sirloin steak; 0.5 cup cooked jasmine rice; 2 tsp extra virgin olive oil; 0.25 cup fresh parsley; 0.25 cup fresh cilantro; 1 clove garlic; 1 tbsp red wine vinegar; 0.13 tsp red pepper flakes; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

558 calories

Protein: 52g; 38% of calories
Carbs: 29g; 21% of calories
Fat: 25g; 40% of calories

Instructions

Prep 10 min · Cook 15 min

Finely mince the fresh parsley, cilantro, and garlic clove.
In a small mixing bowl, whisk together the minced herbs, garlic, red wine vinegar, 1 teaspoon of olive oil, and red pepper flakes to create the chimichurri sauce.
Pat the sirloin steak dry with a paper towel and season both sides evenly with sea salt and black pepper.
Heat the remaining 1 teaspoon of olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering.
Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes to lock in the juices before slicing against the grain.
While the steak rests, gently warm the cooked jasmine rice in a small saucepan or microwave.
Plate the rice, top with the sliced steak, and spoon the fresh chimichurri sauce over the meat before serving.

Nutrition

Ingredients

Instructions

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