CHEF’S TIP
Make the Chimichurri
the day before to allow
the flavors to marinate.
1
thick cut 12/16 oz New York Cut Sirloin
salt and pepper to taste
Preheat oven to 450°F. Add a good splash of
olive oil to an ovenproof frying pan. Set to very
high heat (cast iron preferred, or steel, don’t use
aluminum). Season steak on both sides with salt
and pepper. For thicker cuts of meat, use more
seasoning. Sear each side until browned. Sear the
side fat strip also (approximately 1 to 2 minutes
per side and edge). Slide pan into oven for 5 more
minutes (on a 1.5 inch thick steak this should get
you around medium - medium/rare). Remove
from oven and pan. Cover with foil and let rest for
5 minutes. Once steak has rested, cut it crossways
into ½ inch slices (serrated knife is best), slather
steak with Chimichurri or serve as a side.
1
1 cup
1 cup
½ cup
1 tsp
1 Tbsp
2 Tbsp
garlic clove
fresh parsley, torn
fresh coriander, torn
fresh oregano leaves
dried chili flakes (to taste)
cumin
red wine vinegar (any
vinegar can be used)
In a food processor, add garlic, parsley, coriander,
oregano, chili flakes, cumin and vinegar. Slowly
add olive oil until you get a chunky pesto like
consistency. Don’t over blend, you don’t want it to
become a paste. Check seasoning and let sit for 10
minutes.