Growing up in Miami, chimichurri was pretty much synonymous with steak, and I’ve developed an almost Pavlovian response to it as a result. I grew up eating steak and chimichurri with the jarred stuff from the local Argentinian market, which tends to be oily, briny and…not much else, unfortunately. So it wasn’t until I started making my own that I became officially obsessed with putting this stuff on pretty much everything. I seriously find myself planning meals around using up any I have on hand, it’s that good. It keeps forever in the fridge, so don’t be afraid of making the entire batch – because if you’re anything like me, you’ll be reaching for it sooner than you’d think!
For the Chimichurri
- 1 small bunch of parsley
- ½ small bunch of cilantro
- ½ small bunch of oregano
- 1 scallion
- 2 garlic cloves, peeled
- ½ cup olive oil
- ¼ cup sherry or red wine vinegar
- ⅛ teaspoon red chile flakes
- ¼ teaspoon kosher salt
Roughly chop all the herbs and add to a food processor or blender. Add garlic cloves and blitz briefly just to start breaking things down. Then with the motor running add the remaining ingredients and blend until fully combined. The sauce keeps well for two weeks or more in the fridge. It’ll get cloudy from the olive oil, but left out at room temperature it’ll loosen up again.
For the Steak
I hesitate to call this a recipe, but… it’s how I cook my steaks of choice, which all share an intensely beefy flavor, quick cook time and smaller price tag than their flashier counterpoints. The only thing that you need to keep in mind here is that there’s only one ideal doneness for these cuts, and that’s medium. You’ll achieve perfect results every time with high heat, a generous sprinkling of salt, and keeping an eye out for juices coming to the surface of the meat during cooking – a telltale sign of doneness.
- 1 lb of flank, skirt or hanger steak
- Coarse Sea Salt
- Olive oil
- Assess your steak. If it’s too long to fit easily in your pan, halve it lengthwise. Salt steak liberally on each side and allow to rest at room temperature, at least 10 minutes and up to an hour. In the meantime, heat a large cast iron skillet over medium heat.
- By the time the steak is ready to go the skillet should be screaming hot. Pat the steak dry and rub with a scant amount of olive oil just to coat. Place the steak in the skillet and let cook undisturbed for 5 minutes.
- Once a nice crust has formed or your smoke detector goes off (whichever comes first), flip the steak and cook for another 3 minutes or until you see juices coming to the surface – then kill the heat. The steak will finish cooking in the pan thanks to carryover cooking. After a few minutes, transfer to a plate, slicing thinly against the grain. Serve with copious amounts of chimichurri and perhaps a good salad.
Note: If you don’t have any motorized equipment in the kitchen, don’t despair! It’s totally possible to make a more rustic version by finely chopping all the ingredients and mixing by hand, which is certainly more traditional, as well.