Roasted Steak with Chimichurri

Ingredients

• Two 12-ounce NY Strip Steak, or steak of your choice
• Salt and freshly ground black pepper
• Cooking oil
• Optional: 2–3 tablespoons unsalted butter
• 2–3 sprigs of rosemary
• 2–3 garlic cloves, skin on and lightly crushed
• 1 cup packed fresh flat-leaf parsley leaves
• 1/2 cup packed fresh cilantro leaves
• 2 sprigs of fresh mint leaves
• 1/2 cup extra-virgin olive oil
• 1 tablespoon shallot, coarsely chopped
• 1 red fresno chili, stemmed and seeded
• 2 garlic cloves, chopped
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh oregano leaves
• 2 tablespoons red wine vinegar
• Kosher salt and freshly ground black pepper

Instructions

1. 1

   Remove steaks from the refrigerator and pat dry with paper towels. Season all sides liberally with salt. Let steaks stand at room temperature for 30 minutes. Preheat the oven to 425˚F.

2. 2

   Combine all ingredients for the chimichurri in the Splendor Blender and blend till smooth. Transfer chimichurri to a medium bowl. Taste and adjust seasoning with salt and pepper.

3. 3

   Lightly pat the steak dry with a paper towel. The salt will have pulled some moisture to the surface. Getting the surface of the steak dry will help develop a better sear. Season all sides with freshly ground black pepper.

4. 4

   Preheat the Titanium Always Pan® Pro over medium-high heat. When the pan is hot, swirl in 1–2 tablespoons of cooking oil. Carefully lay steaks down in the pan. Sear on one side for 2 minutes. If using, add the butter, rosemary, and garlic to the pan. Baste the steaks with the melted butter. Flip the steaks and sear for two minutes on the other side, basting throughout.

5. 5

   Transfer pan to oven and cook to desired doneness, 6 to 8 minutes for medium-rare (or 125˚F on an instant-read thermometer when inserted into thickest part of steak). Transfer steaks to a tray with an elevated rack. Let rest for 10 minutes before slicing.

6. 6

   Slice steaks and serve with chimichurri sauce.