Chimichurri Steak Recipe

Prepare herbs

Roughly chop the parsley, cilantro (if using) and oregano leaves. Peel the garlic cloves and give them a rough chop.

In a food processor pulse the parsley, cilantro, oregano and garlic 6–8 times until finely chopped but not a paste. Alternatively finely mince by hand.

Transfer the chopped herbs and garlic to a bowl. Stir in the red wine vinegar, lemon juice, red pepper flakes, salt and black pepper.

Slowly whisk in the 1/2 cup extra-virgin olive oil until combined. Taste and adjust salt, pepper or vinegar. Let sit at room temperature for at least 20 minutes to marry flavors (can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving).

If frying: Rinse cut potatoes in cold water until the water runs clear to remove excess starch. Pat completely dry with kitchen towels.

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Return fries in batches and fry 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt and 1/4 tsp black pepper.

If you prefer oven fries: toss cut potatoes with 1 tbs oil, spread on a sheet pan, roast at 425°F (220°C) for 30–35 minutes, turning halfway, until golden and crisp. Season with salt and pepper.

Remove the steak from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon olive oil and swirl to coat.

Sear the steak: place steak in the hot pan and cook without moving for 3–4 minutes to develop a good crust. Flip and cook another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for thickness and desired doneness.

Optional: for extra smoky flavor, finish in a preheated 400°F (200°C) oven for 3–5 minutes after searing if steak is thick.

Transfer steak to a cutting board and let rest for 8–10 minutes to allow juices to redistribute.

Slice the steak thinly across the grain. Spoon a generous amount of chimichurri over the sliced steak. Serve additional chimichurri on the side.

In a small bowl whisk together 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper.

In a salad bowl combine mixed baby greens, halved cherry tomatoes and sliced cucumber. Drizzle with the dressing and toss gently just before serving.

Arrange sliced chimichurri steak on a plate. Add a portion of french fries alongside and a small mound of the dressed baby salad. Serve any extra chimichurri in a small ramekin for spooning.