Serves 1
Directions
- 1Chop baby potatoes in half.
- 2Toss the chopped potatoes in a bowl with avocado oil, salt, and pepper.
- 3Pour the seasoned potatoes into a baking dish.
- 4Flip all potatoes cut-side down in the baking dish.
- 5Dissolve about half a chicken bouillon cube into a cup of water.
- 6Pour the bouillon mixture over the potatoes.
- 7Place the baking dish in the oven at 425 F.
- 8Mince several cloves of garlic.
- 9Set the minced garlic aside for later.
- 10Chop up some parsley for the chimichurri.
- 11Add red pepper flakes, oregano, a good amount of minced garlic, olive oil, red wine vinegar, salt, and pepper to the chopped parsley.
- 12Mix the chimichurri ingredients well.
- 13Snap off the ends of the asparagus stalks.
- 14Season two steaks with salt on both sides.
- 15Place one salted steak on an air fryer rack (or similar improvised rack) and put it in the fridge overnight for salt brining.
- 16Pepper both sides of the steak that will be cooked tonight.
- 17Clean up any excess seasoning from the sides of the steak.
- 18Take the potatoes out of the oven.
- 19Toss the majority of the reserved minced garlic and some fresh rosemary into the roasted potatoes.
- 20Put the potatoes back in the oven for a few more minutes.
- 21Heat a pan until nice and hot, then add some avocado oil.
- 22Once the oil is shimmering and the pan is smoking, add the steak to the pan, fat cap side down.
- 23Hold the steak there until the fat cap turns golden brown.
- 24Flip the steak onto its side and cook for about three minutes.
- 25After three minutes, flip the steak over.
- 26Let the steak cook for a minute before adding the rest of the garlic, rosemary, and thyme.
- 27Add a few tablespoons of cold butter to the pan.
- 28Tilt the pan and baste the steak with the butter, garlic, and herb mixture.
- 29Remove the steak from the pan and let it rest, pouring the butter, garlic, and herbs over the top.
- 30Add some oil to the pan again.
- 31Add the asparagus to the pan.
- 32Season the asparagus simply with salt, pepper, and the rest of the fresh garlic.
- 33Cook the asparagus until tender-crisp.
- 34Turn off the heat and add some lemon juice to the asparagus.
- 35Slice the cooked steak.
- 36Plate the sliced steak, roasted potatoes, and asparagus.
- 37Top the steak with the chimichurri sauce.
Ingredients
- a bunch baby potatoes
- a bunch avocado oil
- a lot salt
- pepper
- 0.5 a half chicken bouillon cube
- 1 cup water
- garlic
- parsley
- red pepper flakes
- oregano
- olive oil
- red wine vinegar
- asparagus
- 2 steaks
- rosemary
- thyme
- few tablespoons cold butter
- lemon juice
Equipment
knifecutting boardbowlbaking dishovenair fryer rackpantongs
Tips
- For the potatoes, add more avocado oil than you think you need.
- For crispy potatoes, place them cut side down in the baking dish.
- Add garlic to the potatoes later to prevent it from burning.
- Salt brine one steak overnight if you have enough time.
- Take the steak out of the fridge at least 30 minutes before cooking.
- Love avocado oil because it has a high smoke point.
- Cook the steak with the fat cap side down until golden brown.
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