Pan-Seared Steak with Chimichurri and Simple Green Salad

This weeknight-friendly dinner delivers big, bold flavor without a long ingredient list or complicated technique. A lean sirloin steak is seared hard in a hot pan to develop a deep, caramelized crust, then rested and sliced thin against the grain for maximum tenderness. It's finished with a punchy, herb-packed chimichurri made from fresh parsley, garlic, red wine vinegar and olive oil — no cream, no butter sauce, just vibrant acidity and fresh herb flavor cutting through the richness of the beef. Alongside, a simple green salad dressed with lemon juice and a touch of olive oil adds crunch, fiber and freshness, rounding out the plate without weighing it down. The portion here is intentionally modest and protein-forward: around 6 ounces of steak per serving delivers more than 30 grams of protein, while the chimichurri and salad bring brightness and volume without excess fat or heaviness. It's a meal that feels indulgent and satisfying but stays light on the stomach, cooks in well under 30 minutes, and fits neatly into a low-carbohydrate, high-fat way of eating.

Ingredients

• 12 ozLean sirloin steak, two 6 oz steaks, patted dry
• 2 tbspolive oil, divided
• 0.5 tspsalt
• 0.25 tspblack pepper
• 1 cupfresh flat-leaf parsley, packed, finely chopped
• 2 clovesgarlic, minced
• 2 tbspred wine vinegar
• 0.25 tspred pepper flakes, optional
• 4 cupsmixed salad greens
• 1 tbsplemon juice, freshly squeezed
• 0.5 cupcherry tomatoes, halved

Method

1. Pat the steaks dry and season both sides evenly with salt and black pepper. Let sit at room temperature for 10 minutes while you prepare the chimichurri.
2. Finely chop the parsley and mince the garlic. In a small bowl, combine parsley, garlic, red wine vinegar, 1 tablespoon olive oil and red pepper flakes. Stir well and set aside to let the flavors meld.
3. Heat the remaining 1 tablespoon olive oil in a cast iron skillet over high heat until shimmering.
4. Sear the steaks for 3-4 minutes per side for medium-rare, pressing lightly for even contact and a good crust. 7:00
5. Transfer the steaks to a cutting board and let rest for 5 minutes to retain their juices before slicing. 5:00
6. While the steak rests, toss the salad greens and cherry tomatoes in a large bowl with lemon juice and a light drizzle of olive oil.
7. Slice the rested steak thinly against the grain and divide between two plates.
8. Spoon the chimichurri generously over the sliced steak and serve immediately with the dressed green salad on the side.