Chimichurri Steak with Charred Bell Pepper

Ingredients

• 1½ lb Steak
• 1 cup parsley, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• ½ cup olive oil
• 1 tsp dried oregano
• ½ tsp chili flakes
• 1 Bell Pepper, cut in wide planks
• Flaky salt

Method

1. Make the chimichurri first so it can sit: stir together the parsley, garlic, vinegar, oregano, chili flakes, olive oil, and a big pinch of salt. It should look loose and glistening, not like pesto. Rest 10+ minutes.
2. Pat the Steak very dry and salt it aggressively on every side. Let it sit at room temperature while a cast-iron pan or grill gets properly hot.
3. Sear the Steak hard: 4–5 minutes per side for steak (130°F for medium-rare), turning once. Resist all fiddling — crust is flavor.
4. Throw the Bell Pepper into the same pan or grill for the last 4 minutes, turning until charred and tender at the edges.
5. Rest the Steak a full 5 minutes, slice against the grain, and spoon chimichurri over everything with abandon. Extra sauce goes on the table; it will not survive the night.