The best way to serve a steak apart from simply grilled with a touch of lemon juice, salt and pepper, is to have it with Argentinian chimichurri sauce.
Sear steak turning often until the internal temperature reaches 48°C or 118°F measured with a temperature probe.
Add a knob of butter to the pan and let it brown. When done, remove and reserve along with the steak.
Let the steak rest for 10 minutes. The temperature will rise and settle at around 55°C or 130°F. The perfect doneness for any steak.
Cut the steak across the grain. Pour the brown butter over it followed by chimichurri sauce and season well with salt and freshly ground black pepper.
Chimichurri
Wash all your herbs thoroughly making sure there is no dirt. Shake or spin dry. Next, remove the leaves from the stalks. It's ok to use the tender stems close to the leaves.
Chop up the parsley and oregano fairly fine.
Next, finely dice the shallots and herbs.
Continue by chopping the garlic and chilli.
Place all the chopped ingredients in a bowl.
Whisk together the oils, vinegar, lemon juice, ketchup, honey and seasoning.
Pour over the chopped ingredients and mix up. Taste and make sure you are happy with the balance. Adjust if needed.
Store in a glass jar and seal airtight until ready to use.
Notes
Other steaks like flank, bavette, striploin, picanha and skirt are all popular choices. Use whatever steak fits your budget or taste.
Parsley can be substituted with cilantro or used with parsley.
If no fresh oregano is available use a small amount of dried instead.
Ketchup is not traditional in chimichurri but it adds extra balance and umami the classic version very much needs. Only use a good quality version.
Honey is for balance and also an optional ingredient.
Once cooked the steak and sauce can be stored in the fridge and served in a salad the following day.