Argentine Steak with Chimichurri

Ingredients

For 4 servings

• steak24 oz
• potatoes32 oz
• romaine lettuce4 cup
• tomato2 piece
• red onion1 piece
• fresh parsley24 sprig
• red wine vinegar4 tbsp
• garlic12 clove
• dried oregano2 tsp
• red pepper flakes1 tsp
• olive oil6 tbsp
• salt2 tsp
• black pepper1 tsp

You'll need

oven · sheet pan · skillet · bowl

Method

1. 1

   Preheat the oven to 450 F.

   5 min · bake

2. 2

   Cut the potatoes into wedges and toss with oil, salt and pepper.

   5 min · prep

3. 3

   Roast, turning once, until deeply crisp at the edges.

   32 min · roast

4. 4

   Chop the parsley fine and stir with garlic, vinegar, oregano, flakes and oil.

   7 min · prep

5. 5

   Take the steak out of the fridge and salt it heavily on both sides.

   5 min · prep

6. 6

   Sear in a smoking-hot dry pan, 3 minutes per side, without moving it.

   7 min · fry

7. 7

   Rest the steak 8 minutes. This matters more than the searing.

   8 min · rest

8. 8

   Toss the lettuce, tomato and onion with oil and salt.

   5 min · prep

9. 9

   Slice the steak against the grain and spoon chimichurri over.

   3 min · rest