When it comes to steak, I’m no stranger to accidentally overcooking. I've overcooked my meat wayyyyyy too many times to count. Thankfully, I’ve learned a thing or two over the years!
Today we're using a strip loin steak also known as the New York Strip, which has a rich marbling that creates a delicious robust flavor when paired with a chimichurri sauce. The chimichurri sauce itself has a vibrant flavor thanks to the vinegar, chili, lemon, and onion components- it's also the easiest thing in the world to make and requires no actual skill.
CHIMICHURRI INGREDIENTS:
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
1-2 small red chilies deseeded and finely chopped
3/4 teaspoon dried oregano
1 level teaspoon salt
Pepper to taste (about 1/2 teaspoon)
Lemon zest
Red onion (optional)
INSTRUCTIONS
For chimichurri sauce:
Add all the ingredients into a bowl and mix it all together. No cooking, no blender, nothing. (Now that's my kind of recipe, the easier the better). Now let all those flavors sit and soak while you cook the steak).
For steak:
Drizzle olive oil on steak and rub in a thin layer.
Salt and pepper both sides.
After salting steak, wait a minimum of 30 min- 1 hour before cooking. This allows the salt to mix with the liquid within the steak, creating a brine. The salt breaks down the muscle tissue to create a tender, juicy steak.
After an hour, pat steak dry on both sides. Removing the liquid allows a crust to form on the steak when it makes contact with the pan.
Add olive oil to pan and turn heat to medium high.
When you see smoke on pan, add in steak and 3-5 whole garlic cloves.
Cook on each side for about 2 minutes. When you see the fat rendering, flip steak.
Add in butter when you flip to 2nd side. Tilt pan 45 degrees towards you, and use a spoon to scoop butter over the steak. By basting, you are using the hot butter to help cook the steak and infuse it with flavor!
After 4 minutes total, immediately use tongs to remove steak from heat. Make a “tent” of aluminum foil and let steak rest for 5 minutes.
After steak has rested, cut diagonally at an angle - against the grain. To find the grain, look at the lines on the steak; cut in a perpendicular direction to the lines. Note: By cutting against the grain, you’re cutting the muscle tissue and making the steak less chewy.
Using a spoon, drizzle the steak with chimichurri sauce. Serve hot and enjoy!
