Steak with Chimichurri

Method

1. 1

   Heat the oven to 425F. Toss the halved potatoes with half the oil, salt, and pepper, and roast cut-side down for 25 minutes until golden and crisp.

   💡 Tip: Cut-side down on a hot tray is what gets that deep golden crust.
2. 2

   Blitz the parsley, cilantro, garlic, oil, vinegar, red pepper flakes, oregano, a pinch of salt, and a splash of water into a rough sauce. Set aside.

   💡 Tip: A splash of water loosens the chimichurri so you get full coverage without doubling the oil.
3. 3

   Rub the steak with the cumin, garlic powder, salt, and pepper. Sear in the remaining oil in a very hot pan for 3 to 4 minutes per side for medium-rare, depending on thickness.

   💡 Tip: A properly hot pan and a dry steak give you the crust. Use a thermometer: 130F for medium-rare.
4. 4

   Rest the steak for 5 to 10 minutes, slice thinly against the grain, and serve over the potatoes with chimichurri spooned generously over.

   💡 Tip: Against the grain, always. Look for the direction of the muscle fibers and cut across them.