ARGENTINIAN STEAK WITH CHIMICHURRI

Argentinian Steak with Chimichurri image

Number Of Ingredients 12

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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)

Steps:

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 450°F (230°C).
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.