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5 from 1 vote

Chimichurri Steak Bites

Tender steak bites get a smoky sear and tossed with bright, herbaceous chimichurri for a flavor-packed appetizer or quick dinner that feels restaurant-quality but comes together in minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Spanish
Keyword: 30 minute, beef
Servings: 4 servings
Author: Ali

Ingredients

  • 2 pounds steak (flank ribeye or sirloin), cut into 1-inch cubes
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2/3 cup chimichurri

Instructions

  • Season the steak. Pat the steak dry with paper towels and season evenly with the salt, pepper and smoked paprika.
  • Cook the steak. Heat the oil in a large cast iron or nonstick skillet over medium-high heat. Once the oil is shimmering, add the steak bites in an even layer. (If your skillet is small, you may need to do this in two batches so as not to crowd the steak.) Let the steak cook undisturbed until seared and golden on the bottom side. Flip and sear on the other side until the steak is cooked to your liking.
  • Add chimichurri. Remove the pan from the heat. Drizzle evenly with about ½ cup chimichurri and toss to combine.
  • Serve. Serve warm, drizzled with extra chimichurri, and enjoy!