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Heat oil in a large skillet over high heat.
Generously season the steak with salt and pepper. Once pan and oil are hot, add the steak and cook on high for 3-4 minutes, until well-browned. Then, flip over and cook an additional 3-4 minutes until well-browned.
Remove from heat, set on a cutting board and cover with tin foil for 5 minutes.
While the meat is cooking/resting, prepare the Chimichurri Sauce. Combine the parsley, cilantro, red onion, jalapeno, lime juice, garlic, salt, cumin, and coriander seeds in a blender.
Pulse until the mixture is chopped.
Add the olive oil and puree until consistency is smooth, about 1 minute.
To serve, slice the steak into thin slices across the grain and drizzle with a generous helping of the sauce. You can also use the sauce for dipping.