Argentine Chimichurri Steak

Ingredients

• ●*For the chimichurri:**
• ●1 cup firmly packed flat-leaf parsley, finely chopped (not food-processed — hand chop)
• ●4 cloves garlic, very finely minced
• ●2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)
• ●1 small shallot, very finely minced
• ●½ teaspoon crushed red pepper flakes
• ●½ cup (120 ml) extra-virgin olive oil
• ●3 tablespoons red wine vinegar
• ●1 tablespoon fresh lemon juice
• ●¾ teaspoon salt
• ●¼ teaspoon freshly ground black pepper
• ●*For the steak:**
• ●2 lbs (900 g) thick-cut steak: ribeye, New York strip, or flank steak (about 1-1½ inches thick)
• ●2 tablespoons olive oil
• ●Coarse salt (flaky sea salt or kosher salt)
• ●Freshly ground black pepper

Method

1. **Make the chimichurri first.** Combine parsley, garlic, oregano, shallot, and red pepper flakes in a bowl. Pour over the olive oil, red wine vinegar, and lemon juice. Season with salt and pepper. Stir to combine. Let it sit at room temperature for at least 30 minutes — the flavors need time to marry. Stir again before serving.
2. **Prepare the steak.** Remove steaks from the refrigerator 30-45 minutes before cooking. Pat them very dry with paper towels (moisture is the enemy of a good sear). Season generously with coarse salt and pepper on all sides.
3. **Get the heat screaming.** If using a grill: get the coals white-hot, or preheat a gas grill to its highest setting. If using a pan: heat a cast-iron skillet over high heat for 5 minutes until smoking. Add olive oil.
4. **Cook the steak.** For a 1-inch ribeye or strip:
5. **Rare (49°C (120°F))**: 3 minutes per side
6. **Medium-rare (54°C (130°F))**: 4 minutes per side
7. **Medium (60°C (140°F))**: 5 minutes per side
8. **Rest the steak.** Transfer to a cutting board and let rest for 8-10 minutes. This is not optional. Cutting into a steak immediately loses all the juices. Tent loosely with foil if you like, but it's not necessary.
9. **Slice and serve.** For ribeye or strip, serve whole or sliced against the grain. For flank steak, always slice thin against the grain at a sharp angle. Spoon chimichurri generously over the top and serve extra on the side.
10. *Storage:** Chimichurri keeps refrigerated for up to 1 week — the flavor actually improves over the first day or two. The oil may solidify in the fridge; bring to room temperature before serving. Cooked steak is best fresh but keeps 3 days refrigerated. Reheat gently in a low oven (120°C (250°F)) to avoid overcooking.