This is steak recipe is a twist on two very different dishes. The first is dead simple: steak with shallots, which in France is just what it sounds like, a steak served with a side of chopped shallots. The second: chimichurri, is an Argentinian sauce with garlic, parsley, cilantro and vinegar.
I love the freshness of the herbs and the way you can leverage the juices of the meat into a bit of a sauce. This recipe is also fabulous shoved into a bun.
Steak with Cilantro, Parsley and Chopped Shallot(serves 2)
Allow your meat to come to room temperature before cooking. About an hour out of the fridge should do it. Heat a grill to high heat. Sprinkle the steaks with salt and pepper and rub with the teaspoon of canola oil. Place on grill.
While grilling get a cutting board ready. First cut the garlic clove in half and rub all over the board, then discard. This will give the dish a very light garlic flavour without overpowering it. Now remove the stems from the cilantro and parsley and place the leaves on the cutting board topped by the shallot and tossed with the white wine vinegar and the oil.
Grill the steak until it is done as you like it. I prefer the frequent flipping method, but to each their own. Remove to the board and place on top of the herb mixture. Cover with foil and allow to rest for 5-8 minutes. Remove the foil and shift the steak to the side, leaving any juices on top of the herbs. Use a knife to roughly chop the herbs and the shallots into the juices. Slice the steak and toss it with the herb mixture. Serve hot.