serves 2 to 4

INGREDIENTS

STEAK

• 1 ½ pounds chuck steak or chuck-eye steak (1 to 1 1/2 in. thick)

• 1 to 2 tablespoons kosher salt

• 2 teaspoons black pepper

• 1 tablespoon unsalted butter

• 1 tablespoon extra-virgin olive oil

SMOKY CHIMICHURRI

• 2 cups fresh flat-leaf parsley leaves

• 1 ½ cups fresh cilantro leaves

• 3 garlic cloves, smashed

• 1 shallot, quartered

• 1 chipotle chile in adobo (from 1 can)

• ½ cup extra-virgin olive oil

• ¼ cup red wine vinegar

• 1 tablespoon lime zest plus 2 s fresh juice (from 2 limes)

• 2 teaspoons kosher salt

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika

Image Credit: Aaron Kirk; Prop Styling: Christina Daley; Food Styling: Rishon Hanners

By Rishon Hanners. Recipe by MyRecipes

METHOD

Step 1 Prepare the Steak: Sprinkle steak all over with salt and pepper. Set a baking rack on a baking sheet wrapped in aluminum foil; place steak on rack. Let stand, uncovered, for 1 hour or up to overnight in the refrigerator. 

Step 2 Preheat oven to 200°F. Place baking sheet with steak on rack in preheated oven. Bake until a thermometer inserted in thickest portion registers 105°F to 110°F for a medium-rare or 115°F to 120°F for medium-well, 30 to 40 minutes, or to desired degree of doneness. 

Step 3 Remove steak from oven; set aside. Heat a cast-iron or heavy bottom nonstick skillet over high. Add butter and extra-virgin olive oil to hot skillet; swirl to coat. When oil just starts to smoke, add the steak; cook until well-browned, 1 to 2 minutes per side. Transfer steak to a cutting board, and let rest 10 minutes before slicing.

Step 4 Prepare the Smoky Chimichurri: Process parsley, cilantro, garlic, shallot, and chipotle chile in a food processor until roughly chopped, 8 to 10 pulses. Add olive oil, vinegar, lime zest and juice, salt, oregano, and paprika; process until emulsified, about 1 minute. Serve sliced steak with chimichurri.