Reverse Seared Air Fryer Steak with Asian Chimichurri Sauce

Looking for a recipe for a romantic Valentine’s Day dinner or just craving a delicious steak?

Try this reserve seared air fryer steak recipe paired with an herbaceous Asian-style chimichurri sauce for something new and exciting.

The air fryer keeps things mess-free for the most part, so there’s less hassle and cleanup—leaving you with more time to enjoy dinner.

But if this herbaceous sauce isn’t your thing, try this steak recipe with my Asian crack sauce for more potent Asian-kick.

What is Chimichurri?

Chimichurri is an uncooked herb sauce from Argentina, traditionally made with parsley, garlic, vinegar, olive oil, and red pepper flakes.

It’s bold, tangy, and garlicky, making it a go-to for grilled meats.

This Asian-style version swaps parsley for a mix of cilantro, Thai basil, and mint.

Instead of red wine vinegar, we use rice vinegar for a lighter acidity. And for that signature umami, fish sauce replaces the usual salt.

This sauce is also a great way to use up remaining herbs because you don’t need a lot. Just a handful of fresh herb leaves will do.

What You Will Need

Steak

• Ribeye or New York Strip: For this recipe, choose a steak with some fat for great flavor. Ribeye or New York Strip are both great choices. Ribeye is more tender and usually a little more expensive than the New York strip.
• Olive oil, salt and ground black pepper: Basic seasonings to flavor the steak. We will also use a bit of olive oil to sear the steak to get that nice crust.
• Unsalted butter: for basting the steak once seared for that buttery flavor.

Asian Style Chimichurri Sauce

• Shallot, garlic, and ginger.
• Fresh herbs such as cilantro, Thai basil, or mint. Use whatever combinations you like.
• Fish sauce (the salt of the East) and rice vinegar provide the seasoning, while sesame oil acts as the Asian alternative to olive oil for emulsification. However, you can also use olive oil for emulsification if preferred.
• Optional red pepper flakes for those who like it spicy.

Equipment

• Air fryer: For an easy, mostly smokeless way to cook the steak.
• Wide skillet: To finish the steak with a golden-brown crust.
• Wired Meat Thermometer: This wired thermometer is a God-send and will beep as soon as the temperature is reached.
• Mini food processor: To quickly blend the chimichurri sauce. If you don’t have one, alternatively, mince finely the fresh herbs with a knife and mix the seasonings in a bowl.

How to Make it

Step 1: Season Steak

Season the steak with olive oil, salt, and pepper. Let it sit for at least 20 minutes, or preferably covered overnight for better results.

Step 2: Make the Asian Chimichurri Sauce

In a mini food processor, combine shallot, garlic, ginger, herbs (leaves only), rice vinegar, fish sauce and sesame oil. Pulse until finely chopped. Adjust seasonings to taste, if needed.

Step 3: Air Fry

Preheat the air fryer to 400°F for about 5 minutes. Place the seasoned steak in the air fryer basket and cook for 4 minutes. This is for a 3/4 inch-thick steak so you might need to increase cooking time for thicker cuts (about 6 minutes for 1 to 1-1/2 thickness and a little bit longer for any thicker).

Step 4: Sear the Steak

Preheat the skillet with a light layer of olive oil until smoking.

Set up the thermometer to the desired doneness. The internal temperature for different levels of doneness are as follows:

• Rare: 120–125°F
• Medium: 140–145°F
• Medium-rare: 130–135°F
• Medium-well: 150–155°F
• Well done: ☠️

Once the thermometer is set up and skillet is super hot, add the steak to the hot skillet. Sear each side of the steak on really high heat for 30 seconds to 1 minute max.

Insert the probe into the middle of the steak.

Add in butter and a few sprigs of rosemary (optional). When the butter is melted and rosemary perfumes the air, start basting. That is to say, spoon the melted butter over the steak (about 30 seconds only).

Once it reaches the right temperature and the thermometer beeps, remove the steak from the skillet and let it rest on a cutting board for about 5 minutes.

Slice the steak against the grain into thin slices.

Serve the steak with the flavorful Asian chimichurri sauce drizzled over the top and enjoy.

FAQs and Tips

Why use an air fryer?

Because cleaning up an oil-splattered kitchen—or worse, putting out a grease fire—is no fun. The air fryer keeps all that mess contained. Plus, it dries out the steak’s surface, setting you up for a perfect final sear on the skillet.

Can I cook the steak in a pan instead?

Yes you can. The air fryer is a great help but it’s not necessary.

Sear the steak over high heat for 3-4 minutes per side, then lower the heat and baste with butter until it reaches your preferred doneness.

Side note: I no longer cook steaks on the stovetop indoors. I recently made that mistake, and during the flip, I ended up starting a grease fire (just a small one). The fire was no big deal but the oil splatter everywhere was no fun to clean up afterwards. And then there was the lingering smoky smell.

Any tips for pan searing?

Do a quick sear to get the crust only. Preheat oil on the highest setting oil until smoking to achieve that quick sear without overcooking. This is especially important for thin steaks.

Can I make the chimichurri sauce in advance?

Yes, you can. Store it in an airtight container in the fridge for up to 3 days.

What should I serve with this steak?

You can serve the steak on its own with a light salad.

For a more complete meal, pair the steak with steamed rice or Asian garlic butter noodles and a side of roasted or blanched or steamed vegetables.

What to do with extra chimichurri?

Don’t throw it out! Enjoy it with potstickers, wontons, or tortilla chips, or spoon it over a fried egg for wonderful burst of flavor. The possibilities are endless.

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