Pan-Fried Bavette Steak with Red Onions and Chimichurri Sauce

• Kosher salt and freshly ground black pepper
• 1 1/2 pounds bavette steak
• 2 large cloves garlic, peeled and smashed
• 1/2 large bunch parsley, thick stems removed (about 1 1/2 ounces)
• 1/2 large bunch cilantro, thick stems removed (about 1 1/2 ounces)
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 1/4 cup red wine vinegar, more as needed
• 1 large red onion, cut into 1/4-inch rings

1. Sprinkle 1 1/2 teaspoons salt and a few grinds of pepper over the steaks and set aside to come to room temperature.
2. Meanwhile, put the garlic in a blender or food processor and pulse just to chop coarsely.
3. Tear the parsley and cilantro into 2- to 3-inch lengths and add to the blender (tender stems and all), along with 1/4 cup of the olive oil, 2 tablespoons of the vinegar, and 1 teaspoon salt.
4. Puree until smooth.
5. Taste and add more salt or vinegar as needed.
6. Heat 2 tablespoons of the remaining oil in a large skillet over medium-high heat.
7. When the pan is smoking hot, add the steaks and cook undisturbed for at least 2 minutes.
8. Check the browning and lower the heat if they seem to be browning too quickly.
9. Cook, flipping occasionally, until the steaks reach the desired doneness, 4 to 5 minutes per side.
10. (For medium-rare, an instant-read thermometer will read 125F at the thickest part of the steak.)
11. Remove the steaks from the skillet, place on a cutting board, and cover loosely with foil.
12. Let rest while you cook the onions.
13. Add the remaining 1 tablespoon oil to the pan, along with the onion and a generous pinch of salt.
14. Cook, stirring occasionally, until the onions have softened somewhat and are golden brown on the edges, 3 minutes.
15. Add the remaining 2 tablespoons vinegar and cook, stirring, until the vinegar has evaporated and the onions are soft, 1 minute longer.
16. Remove from the heat.
17. Slice the steaks across the grain into 1/2-inch-thick strips, top with the sauteed onions, and serve the sauce alongside.

kosher salt, bavette steak, garlic, parsley, cilantro, extravirgin olive oil, red wine vinegar, red onion

Taken from www.epicurious.com/recipes/food/views/pan-fried-bavette-steak-with-red-onions-and-chimichurri-sauce-388323 (may not work)