1 beef ribeye or flank steak, about 1 ¼” thick, room temperature
Kosher salt and freshly ground black pepper
1 pinch ground cumin
1 clove garlic, minced
¼ red onion, finely chopped
1 small green chili pepper, finely chopped
4 Tablespoons cilantro, finely chopped
2 Tablespoons Italian parsley, finely chopped
1 whole dried red chili; stemmed and seeded; finely chopped
½ teaspoon ground cumin
½ teaspoon kosher salt
1 pinch cayenne pepper
1 pinch dried oregano
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
Season beef by rubbing salt, pepper, and cumin powder on all sides. In a small bowl, combine ingredients for Chimichurri Sauce and set aside.
Preheat the pan over medium-high heat for about 30 seconds. Add in beef tallow and let it melt and coat the bottom of the pan. Allow smoke to rise from the entire surface of the pan, then turn off heat.
Once smoke begins to clear, place the steak in the pan and sear over low heat for about 3 minutes on one side. Once golden brown, flip and sear the other side for another 3 minutes.
Turn off the heat and let rest in the pan for about 2–3 minutes. Test for doneness by gently poking the center of the steak with your finger. Once you feel some resistance, remove from the pan and serve with the chimichurri sauce.
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