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Ingredients
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Steak & Marinade
Finishing & Serving
Method
Steak & Marinade
- 1
Trim and butterfly (if needed)
Pat the steak dry with paper towels. If the cut is very thick (over 1 inch), butterfly or slice through the center to create an even thickness of about 1/2 inch for faster, even cooking. Trim any large silver skin pieces but leave some fat for flavor.
- 2
Make the marinade
In a medium bowl combine olive oil, lime juice, minced garlic, chopped parsley, oregano, smoked paprika, ground cumin, coarse kosher salt and black pepper. Whisk until emulsified.
- 3
Marinate the steak
Place the steak in a shallow dish or zip-top bag and pour the marinade over it, ensuring both sides are coated. Massage the marinade into the meat. Refrigerate for 30 minutes to 2 hours. If you marinate longer than 2 hours, bring the steak to near room temperature for 30 minutes before cooking.
- 4
Preheat the plancha or skillet
Heat a cast-iron griddle, heavy skillet or plancha over medium-high to high heat until very hot and just beginning to smoke (about 5–8 minutes). If using an outdoor grill with a cast-iron plate, preheat similarly. Lightly oil the cooking surface with a high-smoke-point oil or wipe a thin film of oil on the steak.
- 5
Cooking & Finishing
- 6
Sear the steak
Place the steak on the hot plancha. Press down gently to ensure full contact. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3–4 minutes for medium-rare (internal temperature about 125–130°F / 52–54°C). For medium, cook 4–5 minutes per side (about 135°F / 57°C). Adjust time for thickness and desired doneness.
- 7
Baste with butter (optional)
During the last minute of cooking, add the unsalted butter to the plancha near the steak and tilt the surface slightly (if safe to do so) to spoon the melted butter over the steak to glaze and add richness.
- 8
Rest the steak
Transfer the steak to a cutting board and loosely tent with foil. Let it rest for 8–10 minutes to allow juices to redistribute.
- 9
Slice and season
Slice the steak thinly across the grain into 1/4-inch thick slices. Sprinkle a light pinch (about 1/2 tsp total) of coarse sea salt over slices to finish. Serve immediately with lemon or lime wedges and chimichurri on the side.