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Chimichurri Steak

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • Chimichurri:
  • 1 cup fresh flat-leaf parsley leaves tightly packed
  • 4 cloves garlic roughly chopped
  • 1 small red chilli deseeded and roughly chopped
  • 2 tablespoons fresh oregano leaves or 1 teaspoon dried oregano
  • 3 tablespoons red wine vinegar
  • ½ cup extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon chilli flakes optional
  • Steak:
  • 4 steaks approximately 250g each, at least 2.5cm thick
  • 2 teaspoons kosher salt or flaky sea salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon neutral high smoke point oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic lightly crushed
  • 3 sprigs fresh thyme or rosemary
  • For Serving:
  • Flaky sea salt for finishing
  • Extra chimichurri at the table
  • Lemon or lime wedges
  • Crusty bread for mopping

Instructions
 

  • Remove steaks from fridge 30 minutes before cooking. Bring to room temperature.
  • Make chimichurri. Pulse parsley, garlic, chilli, and oregano in food processor until finely chopped but not pureed.
  • Transfer to a bowl. Add red wine vinegar, olive oil, salt, pepper, and chilli flakes. Stir to combine. Taste and adjust. Set aside at room temperature.
  • Pat steaks completely dry with paper towels on all surfaces.
  • Season generously on both sides and all edges with salt, pepper, and garlic powder. Press firmly to adhere.
  • Heat cast iron skillet over maximum heat for 3 to 4 full minutes until extremely hot.
  • Add neutral oil. Swirl to coat. It will shimmer and smoke immediately.
  • Lay steaks carefully into the pan away from you. Do not move them for 3 to 4 minutes.
  • Check underside. When deeply browned and releasing cleanly, flip the steaks.
  • Add butter, crushed garlic, and herb sprigs to the pan.
  • Tilt pan and baste steaks continuously with foaming garlic butter for the remaining cook time.
  • Cook a further 2 to 4 minutes. Check temperature. Remove at 52°C (125°F) for rare, 57°C (135°F) for medium-rare, 63°C (145°F) for medium.
  • Transfer to a wire rack. Rest for 5 to 8 minutes.
  • Slice against the grain if serving sliced.
  • Spoon chimichurri generously over the steak. Finish with flaky sea salt. Serve immediately.

Notes

  • Bring the steak to room temperature before cooking for even cooking edge to edge
  • Pat the steak completely dry — surface moisture prevents a proper sear
  • Salt either 40 minutes before cooking or right before — never 5 to 20 minutes before
  • Heat the pan for the full 3 to 4 minutes before adding oil — temperature is everything
  • Do not move the steak until the crust has fully formed and releases cleanly
  • Baste continuously with garlic butter throughout the second side cook — this step is not optional
  • Rest on a wire rack, not a plate — prevents the bottom crust from steaming soft
  • Always slice against the grain for maximum tenderness
  • Make chimichurri 30 minutes to 2 hours ahead for the best flavour
  • Do not refrigerate chimichurri before serving — cold oil solidifies and dulls the herbs