Steak & Chimichurri

The Perfect Steak:

Season steak generously with salt and pepper on both sides. Then, in a frying pan over high heat, heat oil (or rendered fat). Next, add your steak and cook for 2 minutes. Then flip and cook for another minute and add butter, garlic, thyme and rosemary. Baste until your desired doneness. For medium-rare, pull your steak at around 130f. Let rest for 7-8 minutes, slice and top with Osmo flaky salt and enjoy!

Chimichurri:

Pick the leaves from the parsley (some stems are fine but we’re looking for mostly leaves here). Chop your parsley leaves as finely as you can. For the amounts in this recipe you’ll want 4 tablespoons of very finely chopped parsley. Once finely chopped, add your parsley to a small bowl. Next chop or grate your garlic as finely as you can (I like to use a microplane like this one to do so, but if you don’t have one you can go ahead and chop your garlic using a knife). You’ll want about 2 tablespoons of finely grated/chopped garlic. Once finely chopped/grated, add your garlic into the bowl with the parsley. Add dried oregano to the bowl. Add red chilli flakes. Add dried bay leaves. Add 3 tablespoons of olive oil and 1 tablespoon of red wine vinegar. Repeat this step (adding oil and vinegar) until you’re happy with the consistency of the sauce (I used 12 tablespoons of olive oil and 4 of red wine vinegar in total). Add salt and freshly ground pepper to taste. Give everything a good mix and you’re done!