Argentinian Steak With Chimichurri
- 1 thick-cut 325g/454g New York sirloin steak
- 2 tbsp (30 mL) thyme, roughly chopped
- 2 tbsp (30 mL) rosemary, roughly chopped
- 1 Splash of olive oil
- 1 Salt and pepper
- 1 garlic clove
- 1 cup (250 mL) fresh torn parsley
- 1 cup (250 mL) fresh torn coriander
- 1/2 cup (125 mL) fresh oregano leaves
- 1 tsp (5 mL) dried chili flakes (to taste)
- 1 tbsp (15 mL) cumin
- 2 tbsp (30 mL) red wine vinegar (any vinegar can be used)
- In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar.
- Slowly add olive oil and blend until you get a chunky pesto-like consistency. Don't over-blend - you don't want it to become a paste.
- Check seasoning and let sit for 10 minutes to allow flavours to relax and combine. The longer you can make this advance the better; even a day before is great.
- Preheat oven to 450u0b0F (230u0b0C).
- Add a good splash of olive oil to an ovenproof fry pan set to very high heat. Cast iron or steel is preferred; don't use aluminum.
- Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning.
- On your stovetop, sear each side of steak until browned. Then sear the edge fat strip (approximately 1 to 2 minutes per side and edge).
- Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare.
- Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.)
- Once steak has rested, cut crossways into half-inch slices (serrated knife is best). Slather steak with chimichurri or serve on the side.
- Chef's tip: Chimichurri lasts in the fridge for up to a week. It's also heaven on roasted veggies and chicken.
new, thyme, rosemary, olive oil, salt, garlic, parsley, torn coriander, oregano, chili flakes, cumin, red wine vinegar
Taken from www.epicurious.com/recipes/member/views/argentinian-steak-with-chimichurri-5b918f5d6c7ad427ef2bf066 (may not work)