Instructions
Follow the steps and taste along the way.
Cook the potatoes
Place the potatoes in a pot, cover with 1.5 l of water, add 3 g of salt, and bring to a boil. Cook for 15–18 minutes, until they can be easily pierced with a knife. Drain.
Make the chimichurri
Mix the parsley, garlic, red wine vinegar, oregano, chili flakes, 30 ml of olive oil, and 1 g of salt in a bowl. Let the sauce stand while you prepare the rest of the meal.
Roast and smash the potatoes
Preheat the oven to 220 °C. Arrange the potatoes on a baking sheet, gently flatten each one with the bottom of a glass, and drizzle with 15 ml of olive oil. Season with 2 g of salt and bake for 15–18 minutes, until golden and crispy around the edges.
Steam the green beans
While the potatoes finish roasting, place the green beans in a pan with 100 ml of water and 1 g of salt. Cover and steam for 4–5 minutes, until tender but still firm and green. Uncover and let any remaining water evaporate.
Sear the steaks and let them rest
Pat the steaks dry, season both sides evenly with the remaining 2 g of salt, and pepper them. Heat 10 ml of olive oil in a heavy pan until it begins to smoke lightly. Sear the steaks for about 3 minutes per side; for medium doneness, the center should reach about 63 °C. Transfer them to a plate and let rest for 3 minutes.
Finish and serve
Slice the steaks across the grain. Divide them among plates with the potatoes and green beans, and top with chimichurri. Serve the remaining sauce at the table so everyone can add more as desired.
