Steak with Chimichurri

Ingredients

• 2 thick sirloin or ribeye steaks
• a big bunch of flat-leaf parsley
• a small handful of oregano, or 2 tsp dried
• 3 garlic cloves, finely chopped
• 3 tbsp red wine vinegar
• 120 ml olive oil
• 1 1/2 tsp chilli flakes
• sea salt flakes

Method

1. Salt early and dry

   Salt the steaks generously and leave them uncovered at room temperature for 40 minutes. The salt draws moisture out and then back in, and the dry surface is what lets you build a crust.

   40 min

2. Make the chimichurri by hand

   Chop the herbs and garlic finely by knife and mix with the vinegar, chilli, oil and a big pinch of salt. A blender turns it into green paste — chimichurri should be loose and flecked, with oil separating at the edges.

3. Let it sit

   Leave the sauce at least 20 minutes before eating. The vinegar needs that time to take the raw bite off the garlic.

   20 min

4. Sear hard

   Cook the steaks in a smoking-hot dry griddle or heavy pan, turning every minute, until a dark crust forms — about 3 minutes a side for medium-rare on a thick steak.

   6 min

5. Rest, then slice

   Rest for at least 8 minutes on a warm plate. Slice against the grain and spoon the chimichurri over, adding any resting juices to the sauce.

   8 min