Serves a Crowd

Chimichurri Steak Bites

August  4, 2023
0 Ratings
Photo by Will Coleman
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

Steak bites were one of my favorite menu items as a child - the perfect compromise between an all-out steak dinner and a mouth-watering appetizer. Nowadays, I love cooking steak bites at home when hosting friends because they make great finger foods and serve as an easy foundation for diverse flavors. This time, I've paired perfectly seared steak with my take on a creamy chimichurri sauce. This make-ahead-friendly sauce includes the usual components of herbs, shallots, and acid, but I've added yogurt for a richer and creamier chimichurri experience.
Will Coleman

What You'll Need
  • Creamy chimichurri sauce
  • 3/4 cup cilantro
  • 1/2 cup parsley
  • 1 small jalapeño, sliced in half lengthwise
  • 1 small shallot, sliced
  • 1/4 cup vegetable oil
  • 2 tablespoons red wine vinegar or lemon juice
  • 1/2 cup greek yogurt
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon Home Cooking spice blend
  • 1 tablespoon vegetable oil
  • 2 (1- to 1¼-inch-thick) boneless ribeye, T-bone, or porterhouse steaks, cut into 2-inch pieces
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons freshly ground black peppercorns
  • 6 large garlic cloves, thinly sliced
  • 2 tablespoons unsalted butter
  1. Creamy chimichurri sauce
  2. To prepare the sauce, simply blend the parsley, cilantro, jalapeno, shallot, olive oil, vinegar, yogurt, salt, pepper, and Home Cooking spice blend in a food processor. Blend for 30 seconds, scrape the sides, and continue blending until the mixture is smooth. Taste and add more salt if desired.
  1. In a 12-inch stainless steel or cast-iron skillet over medium-high heat, warm 1 tablespoon of vegetable oil. Once the oil begins to shimmer, add the steak and cook for 3 to 4 minutes on each side until both sides are browned.
  2. Season the steak with salt and pepper, then add the sliced garlic and half of the butter. Baste the top of the steak with the butter and garlic. Continue cooking the steak until it reaches your desired degree of doneness. Once done, transfer the steak to a clean wire rack or plate and let it rest for 5 to 10 minutes before serving.
  3. While the steak is resting, spread half of the creamy chimichurri sauce onto a large platter and save the remaining sauce for dipping or drizzling on top. Garnish with additional herbs and the remaining pan drippings.

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