Seared Steak with Winter Citrus & Classic Chimichurri

Prep Time: 20 minutes | Cook Time: 10-14 minutes | Total Time: 30-35 minutes | Servings: 4

Why I Love This Recipe

This is one of those deceptively simple dinners that feels elevated without trying too hard. A beautifully seared New York strip or ribeye brings rich, buttery flavor, balanced by a bright, herby chimichurri and peppery arugula with sweet citrus. It’s fresh, satisfying, and perfect for winter nights when you want something comforting but not heavy..

Ingredients

Steak

• 2 lbs New York strip or ribeye steaks (2 steaks, ~1–1¼ inches thick)

• 1 tbsp olive oil

• 1½ tsp kosher salt

• ¾ tsp black pepper

• ½ tsp smoked paprika

Salad

• 5–6 cups arugula

• 2 oranges, peeled and sliced into rounds or segments

• Olive oil (for drizzling)

• Salt + black pepper

Classic Chimichurri

• 1 cup finely chopped flat-leaf parsley

• ½ cup finely chopped cilantro

• 3–4 garlic cloves, minced

• ½–1 tsp red-pepper flakes

• 1 tsp dried oregano

• ¼ cup red wine vinegar

• ½–⅔ cup olive oil (more for a silkier finish)

• ¾–1 tsp kosher salt

• Black pepper

Instructions

1. Cook the Steak

• Pat steaks dry and rub all over with olive oil, salt, pepper, and smoked paprika.

• Heat a cast-iron skillet or grill over high heat until very hot.

• Sear steaks for 4–5 minutes per side for medium-rare (add 1–2 minutes per side for thicker cuts or medium doneness).

• Optional but recommended: during the last minute, add a knob of butter and baste the steaks.

2. Make the Chimichurri

1. Combine parsley, cilantro, garlic, oregano, red-pepper flakes, salt, and pepper.

2. Add vinegar and olive oil; stir until glossy and well combined.

3. Let it sit for 10–15 minutes.

3. Assemble the Plates

1. Place a handful of arugula on each plate.

2. Drizzle lightly with olive oil and season with salt + pepper.

3. Add orange slices over the arugula.

4. Top with sliced steak.

5. Spoon chimichurri generously over the steak.

6. You can also drizzle a little extra chimichurri over the arugula and oranges — it makes the whole salad even brighter and more flavorful.

Notes

• Any winter citrus works: blood oranges, Cara Cara, tangerines, or grapefruit.

• If your oranges are very sweet, a tiny pinch of flaky salt on top is magic.

• Double the chimichurri if you want extra for dipping bread or using on leftovers.

• Wine Pairing: A chilled Pinot Noir, fruity Beaujolais, or crisp Sauvignon Blanc pairs beautifully with the citrus and herbs.