Argentinian Steak w Chimichurri & Sweet Potato
Takes 30 mins - Serves 2 (with ease)
OK dammit, I’ll admit it; I’m not huge fan of turkey at Thanksgiving, or any other time for that matter. Even the most moist bird isn’t moist enough for me. This on the other hand - a juicy steak, crispy disc shaped fries with fresh herbs?! This one I’ll give thanks for everyday. I’m a foreigner to this lovely country, gimme a break.
- 1 thick cut 12/16oz New York Cut Sirloin
- 1 large or 2 med peeled sweet potatoes, cut into 1/8 inch discs
- 2 Tbsp. rough chopped thyme
- 2 Tbsp. rough chopped rosemary
- 1 garlic clove
- 1 cup fresh torn parsley
- 1 cup fresh torn coriander
- ½ cup fresh oregano leaves
- 1 tsp dried chili flakes (to taste)
- 1 Tbsp. cumin.
- 2 Tbsp. red wine vinegar (any vinegar can be used).
Preheat oven to 450F.
Lay sweet potato discs onto a parchment paper covered baking tray, drizzle well with olive oil, season with salt and pepper on both sides. Sprinkle over thyme and rosemary (you only need to sprinkle the herbs on one side). Roast for 10/15 mins or until browned on edges and crispy. Check seasoning, you may like'em extra salt – I do! Meanwhile…
Add a good splash of olive oil to an ovenproof fry pan set to very high heat (cast iron preferred, or steel, don’t use aluminum). Season steak well on both sides with salt/pepper. The thicker your cut is the heavier you should go on the seasoning. Sear each side until browned, sear the side fat strip also (approx. 1 to 2 mins per side and edge). Slide pan into over for 5 more mins (on a 1.5 inch thick steak this should get you around medium - med/rare). Remove from oven, remove from pan, cover with foil and let rest for 5 mins.
Chimichurri (in advance)
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 to allow flavours to relax and combine. The longer you can make this advance the better. Even day before is great.
Once steak has rested cut crossways into ½ inch slices (serrated knife is best), slather steak with Chimichurri or serve on the side. Btw chimichurri lasts in the fridge for up to a week. It’s also heaven on roasted veggies and chicken.