Chimichurri Steak and Pepper Skillet Part 1 | Kohler

Chimichurri Steak and Pepper Skillet Part 1 |  Kohler


Chimichurri sauce

  • 1/2 cup chopped fresh coriander
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons chopped red onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground red pepper (optional)
  • 1/4 teaspoon sea salt
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon red wine vinegar
  • A quarter cup of olive oil or avocado oil

Steak skillet

  • 2 tablespoons olive oil or avocado oil
  • 1.5 pounds of top sirloin steak
  • 1/2 red onion, cut into slices
  • 1 red pepper, cut into slices
  • 1 yellow pepper, cut into slices


  1. Make the chimichurri sauce: In a food processor or blender, combine cilantro, parsley, onion, garlic, red pepper (if using), salt, lemon juice, lemon zest, and red wine vinegar. With the engine running, stream the oil and continue mixing until smooth. Sit aside.
  2. Heat a large skillet to medium-high heat. When hot, add 2 tablespoons oil, then the ends of the steak. Fry for 2-3 minutes, or until all sides are browned. Remove from the pan, but keep it hot.
  3. Place the onions and sweet peppers in the pan. Reduce heat to medium. Cook for another 4-5 minutes, or until fragrant and browned. Add the steak back to the pan. Cook for another 2-3 minutes, until the steak is cooked to your liking.
  4. Pour the chimichurri sauce and cover the steak and vegetables. Remove from heat. Serve hot over rice, cauliflower rice, or over vegetables.

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