Foolproof Chuck Steak with Smoky Chimichurri

Ingredients

• Olive oil
• Salt
• Butter
• Garlic
• Pepper
• Paprika
• Lime
• Cilantro
• Juice
• Oregano

Directions

1. Season the steak generously on every side with salt and pepper. Line a baking sheet with aluminum foil, fit it with a baking rack, and set the steak on top. Leave it uncovered for 1 hour, or refrigerate it uncovered up to overnight.
2. Heat the oven to 200 degrees F. Move the baking sheet, rack and steak into the oven. Cook until a thermometer placed in the thickest part reads 105 degrees F to 110 degrees F for medium-rare, 115 degrees F to 120 degrees F for medium-well, 30 to 40 minutes, or until it reaches the doneness you want.
3. Take the steak out of the oven and leave it nearby. Set a cast-iron skillet or sturdy nonstick skillet over high heat. Add the butter and extra-virgin olive oil, tilting the pan so the fat coats the surface. As soon as the oil begins to smoke, lay in the steak and sear until nicely browned, 1 to 2 minutes on each side. Move the steak to a cutting board and rest it for 10 minutes before you slice.
4. For the smoky chimichurri, pulse the parsley, cilantro, garlic, shallot, and chipotle chile in a food processor until coarsely chopped, 8 to 10 pulses. Add the olive oil, vinegar, lime zest and juice, salt, oregano, and paprika, then process until the sauce comes together and emulsifies, about 1 minute. Spoon the chimichurri over the sliced steak.