Cast Iron Steak with Chimichurri Sauce
This steak isn’t a steak you go and get at a steakhouse; it’s a great recipe that will fit perfectly for a weeknight meal that is perfect for home cooks who want a fast meal. The traditional cast iron steak police will tell you that the rules are as follows: buy a boneless cut as they cook more evenly, use thinner steaks as they cook well on the stove top, and dry the steak well so you can maximize the crust, then salt the steak liberally and allow it to sear in a very hot cast iron pan. Where you leave it on the heat and just let it be. That’s like I said the conventional wisdom.
Instead, I suggest there is a better way. still, purchase a boneless steak for all the same reasons listed above. However, instead of salting the steak, you should salt the cast iron pan, and then flip the steak often. By doing so, the combination of the salt, meat and the superior heat that a cast iron pan has will produce a super amazing crust and yield a more juicy steak – and coming from a grill, marinade and rub guy that’s why it’s non-traditional and will help you make quick steaks on a Tuesday!
- Kosher Salt
- 2 boneless steaks, 1 inch thick (rib-eye, flat iron, hanger for flank)
- Fresh crushed black pepper (coarse ground preferably)
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt plus more
- 4 garlic cloves, minced
- 1 shallot, minced
- 1 Jalapeño, finely chopped
- 1/2 cup minced fresh cilantro
- 1/4 cup minced fresh flat-leaf parsley
- 2 tablespoons fresh oregano
- 3/4 cup extra-virgin olive oil
- Dry the steaks with paper towels. Place paper towels on a plate and place the steaks on the top and set aside to allow to dry and come to room temperature (this should take anywhere from 30 to 60 minutes). Turn occasionally; and replace the paper towels as needed.
- Place a heavy cast-iron skillet on the cook top and evenly sprinkle 1/2 teaspoon of kosher salt. Turn the fire to a high heat. Using paper towels pat both sides o the steak dry again.
- When the pan has heated for a minimum of 8 minutes, place the steak in the pan. (If cooking both steaks, ensure that your cast-iron pan is large enough otherwise cook in two batches).
- Allow the steaks to sear for about 1 minute, then using tongs flip it over to a fresh surface on the cast-iron pan that has been salted. Gently press with your tongs to help the steak gain contact with the cast-iron pan. Repeat this step over this high heat, by flipping the steak about every 30 seconds. After a few turns, sprinkle additional salt and pepper at this step.
- When the steak has developed a dark-brown crust, about 4 minutes total, check for doneness. The steak should feel slightly soft and have a springy feel. Preferably, use an instant-read thermometer, by inserting it into the side of the steak. For a perfect medium-rare steak, 120 - 125 degrees F is perfect. Note the steak will continue to cook after being removed from the pan.
- Remove the steak to a cutting board and tent with aluminum foil. Allow to rest a full 5 minutes.
- Combine the vinegar, 1 teaspoon kosher salt, garlic, shallot and the chile in a medium bowl and allow to rest for at least 10 minutes.
- Stir in the cilantro, parsley and oregano. While whisking with a fork, incorporate the oil.
- Spoon sauce over grilled meat.
