Steak with Chimichurri Sauce

Chimichurri is a flavorful sauce from Argentina, often used as a condiment with meat. It's usually made with herbs like parsley and cilantro, garlic, and vinegar.

I first came across this preparation in this video. While chimichurri is typically not cooked, this recipe cooks the sauce with butter, which I think makes for a great flavor.

Ingredients

• 1-2 lb steak
  • The original recipe uses a picanha cut, which is a great cut if you can find it. I often can't, so I substitute a normal top sirloin.
• Salt and pepper
• 1-2 tbsp cooking oil
• 4-5 cloves of garlic, minced
• 1/4 cup red wine vinegar
• 1/2 handful parsley, minced
• 1/2 handful cilantro, minced
• 2 tbsp butter

Directions

1. Season the steak generously on both sides with salt and pepper.
2. Preheat your oven to 425 degrees F.
3. Heat the cooking oil in an oven-safe pan such as a cast iron skillet on high. When hot, sear the steak for 2-3 minutes undisturbed on each side.
4. Put the pan in the oven and bake until the steak reaches an internal temperature of 120 degrees F. Transfer the steak to another pan to rest.
5. If you have a lot of fat left in the pan, pour some of it out, keeping a couple tablespoons for cooking. The extra fat can be saved, for example for roasting vegetables.
6. Heat the original pan on medium. Add the garlic and cook until the garlic is fragrant.
7. Add the red wine vinegar to deglaze the pan, scraping up any of the seared bits on the pan.
8. Add the butter to the pan.
9. Add the parsley and cilantro and stir to combine.
10. Put the steak back in the pan, as well as any juices that may have been released while it was resting.
11. Baste the steak with the chimichurri sauce.
12. Remove from heat. Slice the steak and serve with the chimichurri sauce.