A versatile chimichurri sauce adds vibrancy to sliced steak with sassy smashed cheesy parsnips and potatoes.
- 2 boneless rib steaks or center-cut sirloin steaks, 1 1/4-inches thick, brought to room temperature
- 2 large cloves garlic, peeled, divided
- 2 sprigs rosemary, divided
- Kosher salt
- Black pepper
- 1/2 cup extra virgin olive oil ( EVOO ), plus additional for liberal drizzling
- 1 small shallot, coarsely chopped
- 1 cup arugula leaves, packed
- 1/2 cup basil
- 1/2 cup flat leaf parsley
- A few sprigs of fresh thyme or oregano
- A small handful of fresh sage leaves
- 3 tablespoons sherry vinegar or balsamic vinegar
- 3 starchy potatoes, peeled and cubed
- 2 large parsnips, peeled and chopped
- 1 wheel Boursin or other soft herb cheese (5.4 ounces)
- 1/2 cup Parmigiano Reggiano cheese
- Milk or chicken stock, for mashing
- 2 ripe tomatoes, sliced
Heat a cast iron skillet  over medium-high heat. Rub the steaks on both sides with the cut side of a garlic clove. Finely chop one sprig of rosemary. Season the steaks with salt, pepper and rosemary, drizzle with EVOO  and cook for 9-10 minutes, turning once for medium-rare doneness. Rest the meat, then thinly slice it against the grain.
Meanwhile, place the shallot, arugula, basil, parsley, thyme or oregano, sage, the leaves of the remaining sprig of rosemary, the remaining clove of garlic, grated or pasted, salt, pepper, vinegar and about 1/2 cup EVOO in a food processor. Pulse into a finely chopped herb sauce. If too thick, add another tablespoon of EVOO or vinegar – you want a spoonable sauce.
Boil the potatoes and parsnips until tender. Drain and mash with the soft herb cheese, Parmigiano Reggiano and milk or stock. Season with salt and pepper.
Serve the sliced meat with the mashed potatoes and sliced tomatoes alongside. Top with chimichurri.