|Provided By||OBX Food Guide's Micah Turbitt|
- 1/4 cup coarsely chopped parsley
- 3 tablespoons red wine vinegar
- 4 large garlic cloves, minced (2 1/2 tablespoons)
- 2 tablespoons oregano leaves
- 2 teaspoons crushed red pepper
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 3 tablespoons vegetable oil
- 2 Russet potato’s cut into bite sized pieces
- 1 tablespoon chopped cilantro
- Salt & pepper to taste
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- Salt & Pepper to taste
- Make the Chimichurri. In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
- Heat two pans at medium high. Start the potatoes in a wide, deep pan. Add oil to the pan. Heat to medium heat. The potatoes will take about 15 minutes to cook fully so start the steak about 5 minutes into cooking the potatoes.
- Salt and pepper your steak. Add oil to your steak pan and place steak in pan. Let it get a good sear on each side. After you’ve flipped it once, add butter to the pan and baste the steak with the browning butter. Cook to desired temperature. Once done, take the steak out of the pan and let rest while you toss your potatoes with seasoning. (Should rest for at least 5 minutes)
- Once potatoes are done, toss with chopped cilantro, salt, & pepper.
- Plate everything up. Slice your steak and top with chimichurri sauce. Enjoy!