I'm not saying that chimichurri is BAD! I'm just saying I see it all the time and I think it’s time to put a little spin on it. The real secret here is in the quality of the steak and if you’ve never had New Zealand wagyu then @firstlight.farm combined with @lewisroadusa butter is what you need to check out!
For the Heirloom tomato chimichurri: Combine all ingredients (grated heirloom tomato, diced cucumber, chopped olives, chopped capers, diced shallot, chopped parsley, sliced green onions, chopped fresh oregano, lemon juice and zest, grated garlic, extra virgin olive oil, balsamic vinegar, salt, and black pepper) and mix until combined. Check for seasoning.
For Le Steak: (Optional) Pad the steak dry and season with salt and pepper, then place on a wire rack and refrigerate overnight. When ready to cook, pad the steak dry. In a sauté pan on medium-high heat, add a tablespoon of avocado or vegetable oil. Once heated and shimmering, sear the fat side first, then sear the first flat side. Flip the steak every minute to allow heat to transfer evenly. Repeat until a crust has developed, around 6 minutes. For the last 20% of the cooking process, add in the butter and aromatics (green onion whites, smooshed garlic, oregano sprig). As the butter begins to foam, gently tilt the pan and use a spoon to baste the foamed butter onto the steak for 1 minute. Transfer the steak to a resting rack and coat with the remaining butter (unless it's a dark burnt color). Rest the steak for half of the total cooking time, then slice and serve.
