- 2 boneless rib steaks or center-cut sirloin steaks, 1 1/4 inches thick, brought to room temp
- 2 large cloves garlic, peeled, divided
- 2 sprigs rosemary, divided
- Kosher salt
- Black pepper
- 1/2 cup EVOO Extra Virgin Olive Oil 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 thyme or oregano
- A small handful sage leaves
- 3 tablespoons sherry vinegar or balsamic vinegar
- 3 starchy potatoes, peeled and cubed
- 2 large parsnips, peeled and chopped
- 1 5.4-ounce wheel Boursin or other soft herb cheese
- 1/2 cup Parmigiano-Reggiano
- Milk or chicken stock, for mashing
- 2 ripe tomatoes, sliced
Heat a cast-iron skillet over medium-high heat. Rub steaks on both sides with the cut side of a garlic clove. Finely chop 1 sprig of rosemary. Season steaks with salt, pepper and rosemary, drizzle with EVOO and cook 9-10 minutes, turning once for medium-rare. Rest meat and thinly slice against grain.
Meanwhile, place shallot, arugula, basil, parsley, thyme or oregano, sage, leaves of remaining sprig of rosemary, 1 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 potatoes and parsnips until tender, drain and mash with soft herb cheese, Parmigiano, and milk or stock. Season with salt and pepper.
Serve sliced meat with mashed potatoes and sliced tomatoes alongside. Top with chimichurri.