Thick-Cut Porterhouse Steak with Carrot Hash & Parsley Chimichurri Sauce

Prepare Ingredients:

Wash the fresh produce. Peel and cut carrot and onion into medium dice. Peel and mince garlic. Roughly chop parsley leaves, discarding stems. Squeeze the juice of the orange and lemon into a small bowl. Pat dry steak with paper towel.

Prepare Carrot Hash:

Heat olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and cook until just caramelized, about 5 minutes. Add carrot and about 3 tablespoons of water. Cook until carrot is tender, about 10 minutes. Add orange and lemon juice mixture and cook until reduced slightly, 2 minutes more. Stir in butter and remove pan from heat. Taste and add salt and pepper as needed.

Cook Steak:

Heat a large pan over high heat. Season steak on both sides with salt and pepper. When pan is just smoking, add steak and cook until charred on outside and medium rare, 2-3 minutes per side or to your preferred doneness. Remove from pan, cover with foil, and set aside to rest for 5-10 minutes.

Prepare Chimichurri:

In a medium bowl, whisk together red wine vinegar, chopped parsley, minced garlic, oregano, 50ml olive oil or until desired consistency is reached and ¼ teaspoon of salt. Taste and add pepper as needed.

You Plate It:

Cut steak against the grain into 1 cm slices. Divide carrot-citrus hash evenly between plates and top with steak. Spoon over as much chimichurri as desired to taste and serve. Enjoy!