Cowboy Steak with Chimichurri Sauce

Ingredients

• 1 2-lb "Cowboy Steak"
• Salt
• Pepper
• 1 1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems
• 4-6 garlic cloves
• 3 Tbsps fresh oregano leaves
• 3 Tbsp red or white wine vinegar
• 3/4 cup extra virgin olive oil
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper

Directions

1. Make the chimichurri sauce and marinade first. Mince the parsley, garlic, and oregano very finely, or pulse them in a food processor, then transfer the mixture to a small bowl.
2. Add the vinegar, oil, salt, pepper, and red pepper flakes, and stir until everything is well combined.
3. Reserve 2 thirds of the sauce to spoon over the finished steak. Cover it with plastic wrap and leave it at room temperature. The remaining 1 third will be used as the marinade.
4. Put the steak in a bowl or a large ziplock bag. Spoon about 1 third of the chimichurri over it, turning the steak so it is coated all over.
5. Cover the bowl tightly with plastic wrap, or press the air out of the ziplock bag and seal it well. Refrigerate the steak in the marinade for several hours.
6. Take the steak out of the refrigerator 2 hours before you plan to cook so it can lose its chill and come closer to room temperature.
7. Just before cooking, scrape or wipe the marinade off the steak, then season it generously with salt and pepper.
8. For the grill, set it up with 1 side over high, direct heat and another side over indirect heat. Oil the grates with vegetable oil. Start the steak on the hot side so it can sear, cooking it for 1 or 2 minutes per side, just until the exterior is browned.
9. Move the steak to the cooler, indirect-heat side of the grill. Close the lid and aim to keep the grill at 350 degrees F. Cook for 5-10 minutes, or longer if needed, until the steak reaches the doneness you want.
10. Check doneness with the finger test or with a meat thermometer. For rare, take the steak off the grill when the center reaches 120 degrees F. For medium rare, remove it at 125-130 degrees F.
11. Transfer the steak to a plate and tent it with aluminum foil. Rest it for 5 minutes before serving.
12. For the stovetop and oven method, preheat the oven to 350 degrees F. Warm a large cast iron skillet over medium high to high heat. Stand the steak on its fatty edge first so a little fat melts into the skillet, then brown each side for about 1 or 2 minutes.
13. Move the steak to the oven to finish cooking to your preferred doneness. If you are using a cast iron pan, the whole pan can go in. Depending on the steak’s thickness, size, and how done you like it, this can take anywhere from 5 to 15 minutes.
14. Use the finger test or a meat thermometer to judge doneness. For rare, remove the steak from the oven at an internal temperature of 120 degrees F. For medium rare, pull it at 125-130 degrees F.
15. Set the steak on a plate and cover it with aluminum foil. Let it rest for 5-10 minutes before serving.
16. Serve the steak with the reserved chimichurri sauce.