Seared Steak With Rosemary Potatoes And Chimichurri

This seared steak recipe pairs a perfectly cooked T-bone with crispy, flavorful rosemary potatoes. Finished with a bright chimichurri sauce of parsley, cilantro, green onions, oregano, and jalapeño, the dish balances rich, savory meat with herbaceous, zesty flavors.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Chimichurri

½ cup tightly packed Italian parsley

½ cup tightly packed cilantro

2 green onions, trimmed and roughly chopped

1 tablespoon chopped fresh oregano

½ small jalapeño pepper, stem removed and roughly chopped*

2 cloves garlic, peeled

2 tablespoons olive oil

2 tablespoons red wine vinegar

½ teaspoon coarse kosher salt

¼ teaspoon coarse-ground black pepper

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Steak

1 (1¾- to 2-pound) beef T-bone steak, cut 1¼ to 1½ inches thick

1 teaspoon coarse kosher salt

½ teaspoon coarse-ground black pepper, plus additional for garnish

2 tablespoons salted butter

2 tablespoons canola oil

4 sprigs fresh rosemary, plus additional for garnish

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Potatoes

4 tablespoons olive oil, divided

4 cloves garlic, crushed

1 teaspoon coarse-ground black pepper, divided

½ teaspoon coarse kosher salt, divided

1 (1½-pound) package tiny purple potatoes, each halved crosswise

2 whole garlic bulbs, halved

Directions

For chimichurri, in a food processor, place parsley, cilantro, green onions, oregano, jalapeño and garlic cloves. Cover and pulse until finely chopped. Transfer mixture to a small bowl. Stir in olive oil, vinegar, salt and pepper. Let stand at room temperature for 1 hour, or cover and refrigerate overnight.
For steak, sprinkle both sides with salt and ½ teaspoon black pepper; let stand at room temperature for 1 hour.
Meanwhile, preheat oven to 425°F. Line a large rimmed baking pan with foil; lightly spray with nonstick cooking spray.
For potatoes, in a large bowl, stir together 2 tablespoons olive oil, crushed garlic, ½ teaspoon black pepper and ¼ teaspoon salt. Add potatoes; toss to coat. Spread potatoes in prepared baking pan, cut sides down. Distribute crushed garlic cloves among potatoes. Place garlic bulb halves on baking sheet; drizzle with remaining 2 tablespoons olive oil and season with remaining ½ teaspoon black pepper and ¼ teaspoon salt. Roast for 25 to 30 minutes or until potatoes are crisp and fork-tender, turning halfway through.
For steak, heat butter and canola oil in a 12-inch cast-iron skillet over medium-high heat for 3 to 4 minutes or until butter begins to brown. Add steak; cook for 4 to 5 minutes or until a golden brown crust begins to develop, turning every 15 to 20 seconds. (If necessary, lightly press down on steak near bone for even cooking.)
Add 4 rosemary sprigs to the skillet; cook steak for 2 to 3 minutes more or until steak reaches 130°F to 135°F for rare or to desired doneness, basting with butter in skillet. Transfer steak to a cutting board; loosely cover with foil and let rest for 5 to 10 minutes (temperature will rise another 5°F to 10°F).
To serve, carve steak and transfer to a serving platter. Serve with roasted potatoes and garlic; top with chimichurri. Garnish with additional rosemary and black pepper, if desired.

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*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeño peppers, wear protective gloves.