1/4 cup tarragon vinegar (see notes for alternatives)
1/2 cup chopped parsley
1 tsp crushed red pepper flakes
1 tsp dried thyme
1 tsp dried oregano
1 tbsp chopped cilantro (optional)
4 cloves garlic, minced
salt & pepper to taste
For the steak:
1 large steak, we used sirloin, about 1 lb or a bit over
1 tsp salt
1 tsp garlic
1 tsp cumin
Make the steak rub: Combine the salt, garlic and cumin in a small bowl. Pat the steak dry with paper towel. Sprinkle half the rub on one site of the steak, and rub into the meat. Turn over and repeat on other side of the steak. Let the steak sit at room temperature for 10 to 15 minutes as the oven preheats.
Cooking the steak: Preheat the oven to 400 degrees. Coat an oven proof skill with oil spray. Place the skillet on the stove top, and heat the skillet on medium high heat. When the skillet is hot, put the steak in the skillet to sear. Brown for 1 minute on one side, then flip the steak to sear for another minute on the other side.
After the steak has browned on both sides, move the skillet to the oven. Roast for 13 to 15 minutes for medium rare, check at 13 minutes to avoid overcooking. When done to your liking, move the steak to a platter.
Make the chimichurri as the steak roasts. Combine all the sauce ingredients, from the olive oil through the minced garlic plus salt and pepper, in a medium bowl. Let the sauce sit until you are ready to serve the steak.
Thinly slice the steak, and plate several pieces, topped with a bit of the chimichurri sauce. Pass extra sauce at the table. Enjoy with a good Malbec from Argentina!
Our total cooking time is based on making the chimichurri as the steak rests. But if you have time you can certainly get the sauce together first and set it aside, at room temperature, as you cook the steak.
You can use basic vinegar plus 1 tsp dry tarragon instead of the tarragon vinegar.