CHIMICHURRI ON STEAK

SERVES 4

I LOVE CONDIMENT SAUCES—the kind you chew, not overly refined, or overthought. This is a totally different approach to seasoning: The sauce is on the dish, not in it.

Chimichurri, while Argentine in origin, works in the same way as a hearty, chunky Mexican salsa. It’s dressed down and casual. It’s also very easy to make: a rich flavor base (of cooked onions and garlic), a splash of red wine vinegar, and a powerful explosion of freshly chopped herbs. Fresh and dried herbs are the heroes of this piece—they spike the sauce with flavor. Stir them in and enjoy the aromatics immediately, or let it sit until the flavors meld.

This sauce changes over time. Like wine. I serve it with Pan-Roasted Fingerlings (here) and this pan-roasted rib-eye steak, but I also slather it on eggplant (here), on artichoke hearts (here), and on pan-roasted fish (here). The recipe makes about 2 cups of sauce, so you’ll have extra, but trust me, it won’t last long in your refrigerator.

FOR THE CHIMICHURRI

½ cup olive oil

2 small onions, finely chopped

2 cloves garlic, minced

1 teaspoon minced fresh thyme

1 teaspoon minced fresh rosemary

Salt and pepper

5 Pickled Peppers (here), finely diced

1 red bell pepper, finely diced

1 teaspoon dried oregano

1 teaspoon ancho chile powder

Pinch cayenne

¼ cup red wine vinegar

1 cup mixed fresh herbs (such as parsley, cilantro, dill, chives), minced

FOR THE STEAK

1 (1½-pound) rib-eye steak, 1½ to 2 inches thick

1 tablespoon olive oil

Salt and pepper

2 tablespoons butter

1 clove garlic, smashed

1 sprig thyme

1 sprig rosemary

Heat 1 tablespoon of the oil in a small saucepan over medium heat. Add the onions and garlic and sweat until softened, about 6 minutes. Add the thyme, rosemary, salt, and pepper and stir for a minute. Add the pickled peppers, bell peppers, oregano, chile powder, and cayenne and continue to sweat for about 5 minutes.

Add the vinegar and cook until it evaporates, then add the rest of the oil and continue to barely simmer until the onions and peppers are soft, about 7 minutes more. Stir in the herbs, and add salt and pepper. Transfer to a bowl and let cool while you make the steak. The sauce is good warm or at room temperature; store in the refrigerator, where it will keep for about 3 days.

Remove the steak from the refrigerator and let it come to room temperature, about 15 minutes. Heat the oil in a medium skillet over high heat. Generously sprinkle the steak with salt and pepper and add to the skillet. When it starts to brown, reduce the heat to medium and cook until deep brown, about 10 minutes. Flip the steak, cook for 3 minutes, then add the butter, garlic, thyme, and rosemary and regularly baste the steak with pan juices until it’s medium-rare, about 6 minutes.

Transfer the steak to a cutting board and let rest for about 10 minutes before cutting against the grain into thick slices. Save the meat juice and add to the sauce. Serve with the sauce. I like to shower the platter with crispy fingerling potatoes, pickled peppers, cherry tomatoes, and more herbs.