Grilled or pan-seared steak with a bright parsley-garlic chimichurri made on lemon juice, plus roasted asparagus.
Ingredients
- 900 g sirloin, strip, or ribeye steak
- 10 g sea salt
- 60 g fresh parsley, finely chopped (one large bunch)
- 3 garlic cloves, minced
- 100 g olive oil
- 30 g lemon juice
- 2 g dried oregano
- Pinch of chili flakes
- 700 g asparagus, ends snapped off
- 15 g olive oil, for the asparagus
Click an ingredient once it's in the bowl.
Method
- Take the steak out of the fridge 30 minutes ahead — a cold center cooks unevenly. Salt it generously.
- Stir together the parsley, garlic, 100 g olive oil, lemon juice, oregano, chili flakes, and a pinch of salt. Hand-chopped keeps the sauce loose instead of a paste.
- Roast the asparagus with 15 g oil and salt at 425°F for 10-12 minutes, or grill it alongside the steak.
- Grill or sear the steak over high heat 3-5 minutes per side to about 130-135°F for medium-rare.
- Rest the steak 8 minutes — cutting early lets the juices run out. Slice against the grain and spoon chimichurri over.
Notes
- Lemon juice instead of the traditional vinegar keeps the sauce bright the way this house likes it.
- Grill an extra steak: sliced cold over greens, it's tomorrow's lunch.