A perfect pan-seared strip steak with a delicious green onion chimichurri. This recipe features a butter baste with garlic and fresh herbs, finished with flaky salt for a flavorful dinner. A rich sauce made with beef bone broth and red wine complements the steak beautifully.
1: Combine parsley, cilantro, scallions, garlic, vinegar, olive oil, salt, and aleppo pepper in a medium-sized bowl to make chimichurri and mix well.
2: Season the strip loin steak generously with salt and pepper.
3: Melt ghee in a pan over medium heat. Add thyme, rosemary, and three whole cloves of garlic.
4: Add the steak to the pan and sear both sides, basting with ghee until the internal temperature reaches 125°F for medium rare, about 4 minutes per side.
5: Remove the steak from the pan and set aside to rest. Discard thyme, rosemary, and garlic cloves from the pan.
6: Add gluten-free flour to the pan and cook over medium heat, stirring constantly for 30 seconds.
7: Slowly whisk in beef bone broth, red wine, and mustard, scraping the bottom of the pan to release any stuck bits.
8: Simmer the sauce until it has reduced by ⅔ and coats the back of a spoon, about 15 minutes.
9: Slice the rested steak and arrange it on a serving dish with the sauce, then top with chimichurri.
