Argentinian Steak With Chimichurri

• new york sirloin steak↗1
• thyme↗2 tablespoons
• rosemary↗2 tablespoons
• olive oil
• salt and pepper
• garlic clove↗1
• parsley↗1 cup
• coriander1 cup
• fresh oregano leaves↗1⁄2 cup
• dried chili pepper flakes (to taste)↗1 teaspoon
• cumin↗1 tablespoon
• red wine vinegar (any vinegar can be used)↗2 tablespoons

Step-by-step instructions

1. 1

   In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar.

2. 2

   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.

3. 3

   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.

4. 4

   Preheat oven to 450°F (230°C).

5. 5

   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.

6. 6

   Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning.

7. 7

   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).

8. 8

   Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare.

9. 9

   Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.).

10. 10

    Once steak has rested, cut crossways into half-inch slices (serrated knife is best). Slather steak with chimichurri or serve on the side.

11. 11

    Chef’s tip: Chimichurri lasts in the fridge for up to a week. It’s also heaven on roasted veggies and chicken.