Pan-fried steak with Asian-inspired chimichurri

Bring out the best of a simple steak meal by using a heavy-based frying pan to maximise the Maillard reaction for a deeply-browned crust packed with flavour. Serve the sliced steak with an Asian-inspired version of an Argentinian chimichurri for a twist.

Credit: Jiwon Kim

• serves

  2-4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

The Ultimate Steak

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 500 g grass-fed scotch fillet steak
• Fine pink salt
• Olive oil, for drizzling

For the chimichurri

• 50 g red eschallot, thinly sliced
• 50 g coriander leaves and stems, thinly sliced
• 30 g flat-leaf parsley, thinly sliced
• 15 g Vietnamese mint leaves, thinly sliced
• 15 g Korean chilli flakes
• 5 g bird’s eye chilli, finely chopped
• 3 garlic cloves, finely grated
• 60 g fish sauce
• 60 g extra virgin olive oil
• 60 g lime juice
• 85 g caster sugar
• 35 g rice vinegar
• 35 g white balsamic vinegar
• Black pepper, to taste

Chilled marinating time: 12 hours

Instructions

1. The night before cooking, season the steak well with salt and allow to stand on a wire rack, refrigerated overnight. Remove the steak from the fridge 30 minutes before cooking, to allow the meat to come to room temperature.
   
2. Meanwhile, make the Asian-inspired chimichurri by combining the ingredients in a medium bowl and mixing well to combine. Allow the sauce to stand for 30 minutes before using, to allow the flavours to infuse.
   
3. When ready to cook, heat a large, heavy-based frying pan with a drizzle of olive oil over high heat, until slightly smoking. Pan-fry the steak for 1 minute, then turn and cook for 1 minute, flipping the steak every 60 seconds, for 6-8 minutes, or until the internal temperature registers 46˚C on a digital thermometer. Cook times will depend on the thickness of the steak. Remove the steak to a wire rack and allow to rest for 10 minutes.
   
4. Slice the steak and serve with the Asian-inspired chimichurri.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Ultimate Steak

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G