(Charred. Juicy. Swimming in herbs and garlic — rustic, bold, and made to be shared.)
These steak bites are golden and seared, with a juicy pink center and edges kissed by the pan. But the real magic? That chimichurri butter melting over them — herby, garlicky, spicy and rich. Let it drip. Let it pool. Every bite tells a story.
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📝 Ingredients (serves 2–3):
For the steak: • 400–500g sirloin or ribeye steak • Salt & pepper • 1 tbsp olive oil • 1 tbsp butter
For the chimichurri butter: • 3 tbsp unsalted butter, softened • 1 garlic clove, minced • 2 tbsp chopped parsley • 1 tbsp chopped cilantro • 1 tsp red chili flakes • 1 tsp red wine vinegar • Salt & pepper to taste
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🔥 Instructions: 1. Make the chimichurri butter: In a small bowl, mash the softened butter with parsley, cilantro, garlic, chili flakes, vinegar, salt and pepper. Set aside or refrigerate to firm up. 2. Sear the steak: Cut steak into thick, uneven chunks. Season with salt and pepper. Sear in a hot pan with olive oil until deeply browned outside and medium rare inside. Add 1 tbsp butter at the end to baste. 3. Finish with flavor: Plate the steak chunks and immediately top with dollops of chimichurri butter. Let it melt over the meat. Serve while hot.
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