3-Minute

Steaks

with Carrot Chimichurri

TOTAL TIME

20 MIN

Serves 4

The last time Jason and I went to Paris, we had steak frites, like, a million times. Without guilt. The reason? The steaks were far thinner than the gigantic ones served here in the United States. By the time we got back, we vowed to eat smaller steaks. You know, for our health, and maybe a little bit because we Americans enjoy “being French” sometimes more than the French do. Things started out well, but pretty soon we began feeling slightly dissatisfied with our petite meat. The problem was that small steaks cook so quickly, they don’t develop a sensational char. So I went on a mission to discover a way to get the crusts we craved. Eventually I figured out that a little cornstarch dusted on the meat before cooking absorbs excess moisture and promotes browning. Now I cook all my “baby steaks” this way, as well as thin-cut pork chops and fish fillets. I love to serve these steaks with a bright, acidic sauce, like my carrot “chimichurri.” It’s a fun riff on a classic version but with the addition of very thinly sliced pieces of carrots and their greens, which lend a sweetness and earthiness that I find to be downright delicious.

• 2 small carrots (about 2 ounces), quartered lengthwise and very thinly sliced crosswise
• ¼ cup finely chopped carrot greens
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• ¼ cup finely chopped fresh parsley
• 3 tablespoons fresh lemon juice
• 1 garlic clove, finely grated
• ¼ teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper
• 4 (6-ounce) boneless New York strip steaks, cut ½ inch thick (have your butcher cut them like this)
• Cornstarch, for dusting

In a medium bowl, whisk the carrots and their greens with ¼ cup of the olive oil, the parsley, lemon juice, garlic, and red pepper flakes. Season the chimichurri generously with salt and black pepper.

In a large cast-iron skillet (as big as you have!), heat the remaining 2 tablespoons olive oil over high heat until almost smoking. Season the steaks with salt and black pepper. Dust both sides of the steaks with the cornstarch and rub it in with your fingers. Add the steaks to the skillet and cook until crusty on the bottom, about 2 minutes. Flip the steaks and cook until crusty on the other side, 1 minute for medium-rare and 2 minutes for medium.

Transfer the steaks to plates and serve with the carrot chimichurri.

DO IT AHEAD The carrot chimichurri can be refrigerated in an airtight container overnight. Bring to room temperature before serving.