Foolproof Chuck Steak with Smoky Chimichurri

Thought a chicken steak was just a fur budget piece of beef? It's certainly inexpensive, but it's far from the stew you'd imagine. In fact, a chicken steak — which many people don't know about-boasts a rich, ribeye-like meat flavor and can be just as tender. This simple recipe uses a technique known as “reverse roasting”, which produces a perfectly cooked and tender chicken steak every time. Reverse side roasting is a great and affordable cooking method for those who want a steak with a salty crust and medium roast, but do not have much experience in cooking beef. Instead of frying the steak in a hot pan on the stove and watering it until you think it's ready, this simple trick is to bake the steak in the oven to the desired degree of roasting (a meat thermometer will really come in handy here), and then quickly fry it so that the surface appears to be dry. nice ruddy crust. This gentle cooking method will not only save the less experienced home cook from guessing too much, but also eliminate the unpleasant popping and sizzling sounds in the pan. Served with a flavorful chimichurri, this light chicken steak begs to be laid out on toasted corn tortillas for a steak taco.
Prepare the steak: sprinkle the steak on all sides with salt and pepper. Place the roasting pan on a baking sheet wrapped in aluminum foil; place the steak on a wire rack. Let stand uncovered for 1 hour or at most overnight in the refrigerator.Preheat the oven to 200°F. Place the steak pan on a wire rack in the preheated oven. Bake until the thermometer placed on the thickest part shows a temperature of 105 ° F to 110 ° F for medium-deep-fried steak or 115 ° F to 120 ° F for medium-deep-fried steak, 30 to 40 minutes, or until the desired degree of roasting.Remove the steak from the oven; set aside. Preheat a heavy-bottomed, non-stick cast-iron skillet over high heat. Add the extra-virgin butter and extra-virgin olive oil to the hot skillet; stir to coat. When the butter is just beginning to smoke, add the steak; cook until lightly browned, 1 to 2 minutes on each side. Transfer the steak to a cutting board and let stand for 10 minutes before slicing.Prepare the smoky chimichurri: Chop the parsley, coriander, garlic, shallots, and chipotle chili in a food processor until coarsely chopped 8-10 grains. Add the olive oil, vinegar, lime zest and juice, salt, oregano, and paprika; beat until emulsified, about 1 minute. Serve the sliced steak with the chimichurri.