Directions
- 1Season the steak with sea salt and let it dry brine in the fridge for 30 minutes.
- 2Prepare the chimichurri: Combine 30g chopped parsley, 10g chopped oregano, 15g chopped shallot, 10g chopped chives, 1 diced red chili, 1 diced green chili, 1 tsp chili flakes, 2 cloves grated garlic, a pinch of sea salt and black pepper, a squeeze of lemon juice, 125ml olive oil, and 30ml red wine vinegar.
- 3Mix the chimichurri and adjust the seasoning to taste. Cover and set aside to infuse.
- 4Bring the steak to room temperature. Set the skillet to medium-high heat.
- 5Add 1 tbsp neutral oil to the pan and sear the steak for 1.5-2 minutes on each side. Set aside to rest.
- 6Add 2-3 tbsp unsalted butter to the pan along with some rosemary, thyme, and garlic. Let it bubble for 2 minutes.
- 7Remove the herbs from the pan. Add the steak back in and baste for 2 more minutes.
- 8Let the steak rest until it reaches 125°F (internal temperature).
- 9Add Doritos Salted to an oven-safe bowl and grate Parmesan over them.
- 10Place the bowl in the oven at 150°C (300°F) to melt the cheese for 5 minutes.
- 11Cut the steak into cubes and sprinkle it over the Doritos.
- 12Spoon the chimichurri over the steak and Doritos.
- 13Serve immediately and enjoy!
Ingredients
- 1 steak
- 1 pinch sea salt
- 30 g parsley
- 10 g oregano
- 15 g shallot
- 10 g chives
- 1 diced red chilli
- 1 diced green chilli
- 1 tsp chilli flakes
- 2 cloves garlic
- 1 pinch black pepper
- 1 squeeze lemon juice
- 125 ml olive oil
- 30 ml red wine vinegar
- 1 tbsp neutral oil
- 2 tbsp unsalted butter
- 1 sprig rosemary
- 1 sprig thyme
- 1 bowl Doritos Salted
- 1 handful Parmesan
Equipment
fridgecutting boardknifebaking sheetmetal cooling rackskilletgratertongsspoon
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