Argentinian Chimichurri Steak

Make the Chimichurri

Add the parsley, oregano, and garlic cloves to the bowl of a food processor.

Pulse the food processor 8 to 10 times until the herbs and garlic are coarsely chopped — do not puree.

Transfer the herb mixture to a medium mixing bowl.

Add the minced shallot, red pepper flakes, fine sea salt, and black pepper to the bowl.

Pour in the red wine vinegar and extra-virgin olive oil.

Stir everything together until well combined, then set aside to rest for at least 10 minutes.

Prepare the Steak

Pat the steak portions completely dry with paper towels on both sides.

Season the steak evenly with kosher salt on both sides.

Season the steak evenly with freshly ground black pepper on both sides.

Sear the Steak

Heat a cast iron skillet over high heat for 2 minutes until smoking hot.

Add the 2 tablespoons of olive oil and swirl to coat the pan.

Place the steak portions into the skillet in a single layer — do not crowd the pan.

Sear the steak for 3 minutes without moving it to develop a deep brown crust.

Flip the steak and sear for another 2 to 3 minutes for medium-rare (internal temperature 130°F).

Rest the Steak

Transfer the steak to a cutting board and let it rest uncovered for 5 minutes.

Slice and Serve

Slice the steak thinly against the grain at a slight diagonal angle.

Arrange the sliced steak on a serving platter.

Spoon 2 to 3 tablespoons of chimichurri generously over the top of the steak.

Serve immediately with the remaining chimichurri on the side.