Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly. Once cool, gently smash them with the palm of your hand.

Make the Charred Onion Aioli

In a bowl, mix mayonnaise, charred onions, minced garlic, and lemon juice until well combined. Adjust seasoning with salt if necessary.

Prepare the Chimichurri

In a food processor, combine parsley, cilantro, red wine vinegar, minced garlic, olive oil, and red pepper flakes. Blend until finely chopped and well mixed.

Cooking the Steak

Season and Cook the Steak

Coat the strip steaks with olive oil and season generously with crushed black peppercorns and sea salt. Preheat a grill or skillet over high heat. Sear the steaks for 4-5 minutes per side for medium-rare, or to desired doneness. Let rest for 5 minutes before slicing.

Frying the Potatoes

Fry the Smashed Potatoes

In a deep pan, heat vegetable oil over medium-high heat. Fry the smashed potatoes until golden and crispy, about 3-4 minutes per side. Season with sea salt.

Serving

Plate the Dish

Slice the steak against the grain and serve with crispy smashed potatoes, a dollop of charred onion aioli, and a drizzle of chimichurri.