How to Make Succulent Steak with Chimichurri Sauce

Ingredients

• 2 medium (400 g/14.1 oz) rib-eye steaks
• 2 teaspoons ghee, lard, or tallow
• ¼ teaspoon salt
• Freshly ground black pepper

• 2 cloves garlic
• ½ cup (15 g/0.5 oz) chopped fresh parsley
• 2 tablespoons (8 g/0.3 oz) chopped fresh oregano
• 1 small hot chile pepper
• 1 tablespoon (15 ml/0.5 fl oz) red or white wine vinegar
• ¼ cup (60 ml/2 fl oz) extra virgin olive oil
• ¼ teaspoon salt or more to taste
• Freshly ground black pepper

• 2 medium (250 g/8.8 oz) bunches asparagus
• 1 tablespoon (15 g/0.5 oz) ghee or butter
• ¼ teaspoon salt
• Freshly ground black pepper
• 2 tablespoons (30 ml/1 fl oz) lemon juice

1. Allow the steak to sit at room temperature for 10 to 15 minutes while you prepare the chimichurri sauce. Peel the garlic and roughly chop the parsley and oregano. Wash, halve, and deseed the chile pepper. Place half of the parsley, oregano, and oil into a blender; set the rest aside for later. Add the vinegar, salt, and black pepper. Pulse a few times until smooth and then add the remaining herbs and oil. Mix until well combined. Meanwhile, set the oven to broil (500°F [260°C, or gas mark 10]).
2. Using a paper towel, pat the excess blood from the steaks. Toss with some of the melted ghee (or butter, tallow, or lard) and season with salt and black pepper. Make sure you season the steak after you toss it with the melted ghee: You don’t want to wash the seasoning off.
3. Fry the steaks in a very hot heavy-based pan greased with ghee over high heat for 2 to 4 minutes on each side to seal in the juices. When you see the sides browning, it’s time to flip it over. The exact time depends on the size of your steak; for example, a small one would take 2 minutes, while a large one could take up to 4 minutes to brown.
4. Reduce the heat to medium and continue to cook for another 4 minutes (rare), 7 minutes (medium), or 11 minutes (well done). There is no need to turn the steak again.
5. Remove the steak from the pan and allow it to rest in a warm place for 5 to 7 minutes. The steak will finish cooking in its residual heat as the temperature slowly lowers. The best way to rest the steak is to fold it up in parchment paper and then in a kitchen towel. This will keep it juicy and equally pink inside.
6. While the steak is resting, prepare the buttered asparagus. Snip the woody ends off of the vegetables. Set the asparagus into a bowl and toss with the ghee, salt, and black pepper. Place it on a rack or in a baking sheet and broil for 5 to 7 minutes. When ready, the asparagus should be tender and slightly browned yet still crisp. Remove from the oven and add a squeeze of lemon juice.
7. Place the rested steak on a plate, top with chimichurri sauce, and serve with the buttered asparagus.