Here's a recipe for Steak with Chimichurri from Executive Chef Rick Lopez of La Condesa that can be made with a Made In Saucier and Stainless Steel Frying Pan!
Chef Rick began his culinary journey in Maine where he accepted a seasonal internship at Oakland House Inn in the heart of the Blue Hill Peninsula. He soon found his way back home to San Antonio, working for Chef Scott Cohen in La Mansion’s fine dining restaurant Las Canarias. He concurrently attended ACF-accredited Austin Community College and received his Associates of Applied Sciences in Culinary Arts.
After a strong desire to return back to the east coast and fulfill a dream of working in New York City, Chef Rick began a stage at Café Boulud, which led to a full-time position working directly under future James Beard Rising Star Chef Gavin Kaysen. It was here that he learned how to become a disciplined cook and began the process of becoming a chef and a mentor to other young cooks. After Café Boulud, Rick went on to work under Terrance Brennan at Picholine and Ed Brown at 81 on the Upper West Side.
Returning to Texas in 2009, Chef Rick accepted the position of sous chef with fellow Café Boulud alum Shawn Cirkiel. Shortly after, he was given the opportunity to become sous chef alongside Executive Chef Rene Ortiz at James Beard Foundation Award-nominated La Condesa in 2011. Chef Rick was promoted to Chef de Cuisine after his first year. In August of 2013, he was named Executive Chef.
Steak with Chimichurri
(The chimichurri will feature some cool herbs from HausBar in East Austin)
- 1 lb marble potatoes
- 1 tsp chili flakes
- 8 garlic cloves
- 4 sprigs thyme
- 1 cup grapeseed oil
- 1 bunch basil
- 1 bunch mint
- ½ bunch carrot tops
- 1 shallot
- 10-15 spring onions, green parts only
- 3 serrano peppers
- ⅓ cup + 1.5 Tbsp champagne vinegar
- Salt & pepper to taste
- ½ cup good olive oil
- 3 Tbsp butter
- 16 oz NY strip (mine is from Peeler Farms)
- ½ lemon
- Bring the 1 lb of marble potatoes up to a boil in water with chili flake, 5 cloves garlic, 2 sprigs thyme, salt, and all but 3 tbsp grapeseed oil. Cook until tender, approximately 3-5 minutes.
- Drain the potatoes and pat dry. Oven roast the potatoes at 400 degrees F for 3-4 minutes.
- Mince all the herbs separately and reserve.
- Mince the garlic, shallot, spring onions, and serranos, then fold into the herbs with a spoon in a mixing bowl. Add in 1/2 cup good olive oil and season with salt and pepper.
- The steak will be pan seared in remaining grapeseed oil then basted with butter, remaining garlic, & remaining thyme. Remove from pan, top with a squeeze of lemon, then rest for 10 minutes.
- While steak is resting, quickly crush then fry the potatoes in the steak pan drippings.
- To complete chimichurri, add the vinegar and adjust seasoning. If it is too thick, feel free to add more oil to achieve your desired consistency.
- Drizzle chimichurri all over the steak and potatoes.