Hard-seared sirloin with fresh chimichurri

• 800 g sirloin steak2 steaks, about 3cm (1.25 inch) thick, patted dry
• 1 ½ tsp fine sea salt
• 1 tsp black pepperfreshly ground
• 2 tbs avocado oil
• ½ bunch flat-leaf parsleyleaves and tender stems, finely chopped
• 2 tbs fresh oreganofinely chopped
• 3 garlic clovesminced
• 3 tbs red wine vinegar
• 80 ml extra virgin olive oil
• ½ tsp red pepper flakes
• ½ tsp dried oregano

1. 1

   Make the chimichurri first so the flavors have time to meld. In a medium mixing bowl, combine the finely chopped parsley, fresh oregano, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, dried oregano, and 0.5 tsp of the sea salt. Stir well and set aside at room temperature.

   Tip: The chimichurri should look loose and saucy, not paste-like. If it seems thick, add another splash of vinegar. Making it first gives the garlic time to soften in the acid.

2. 2

   Pull the steaks out of the fridge if you haven't already. Season both sides generously with the remaining 1 tsp sea salt and the black pepper, pressing the seasoning into the meat.

   Tip: Ideally the steaks have been out of the fridge for 20 minutes before cooking, but if you're short on time, it's not a dealbreaker — just add an extra minute of cooking per side.

3. 3

   Set the skillet over high heat and let it get ripping hot — this takes a solid 3 minutes. You want to see the faintest wisp of smoke. Add the avocado oil and swirl to coat.

   Tip: Avocado oil has a high smoke point, which is exactly what you need here. Don't use olive oil — it'll burn and taste bitter.

4. 4

   Carefully lay the steaks away from you into the skillet. Do not touch them. Let them sear undisturbed for 4 minutes until a deep brown, almost mahogany crust forms on the bottom. You should hear an aggressive, steady sizzle the entire time.

   Tip: If the sizzle dies down, your pan wasn't hot enough. Resist the urge to peek — lifting the steak breaks the crust-building contact.

5. 5

   Flip the steaks once. Sear the second side for 3-4 minutes for medium-rare (internal temperature of 52°C / 125°F) or 5 minutes for medium (57°C / 135°F). Use an instant-read thermometer inserted into the thickest part to check.

   Tip: The second side always cooks a bit faster since the pan and meat are already hot. Pull the steaks 2-3 degrees before your target — they'll keep cooking as they rest.

6. 6

   Transfer the steaks to a cutting board and let them rest for 5 minutes. Do not skip this — resting lets the juices redistribute so they end up in your mouth, not all over the board.

   Tip: Tent loosely with foil if your kitchen is cold, but don't wrap tightly or you'll steam the crust and lose that crunch.

7. 7

   Slice the steaks against the grain into 1cm (half-inch) thick strips. Fan the slices out on a platter or plates. Give the chimichurri a final stir, then spoon it generously over the steak. Pour any resting juices from the cutting board over the top.

   Tip: Look at the lines running through the meat — those are the grain. Slice perpendicular to them for the most tender bite. Leftover chimichurri keeps in the fridge for up to 3 days.

• skillet (30cm (12-inch))
• cutting board
• chef's knife
• instant-read thermometer
• mixing bowl (medium)

Per serving

Nutritional values are estimates only.