1 1/2 pounds strip steak (at least a 1.5 inch thickness)
salt and pepper, to taste
2 sprigs fresh oregano
2 tablespoons salted butter
for the chimichurri sauce
1 bunch fresh parsley
1 bunch fresh cilantro
2 tablespoons fresh oregano
4 cloves garlic
1/3 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon red pepper flakes
1 teaspoon honey
for the salad
1/4 cup olive oil
2 tablespoons red wine vinegar
6 cups baby arugula
1/4–1/3 cup cotija cheese
2 ears charred corn (charred on grill or griddle)
pinch salt
Instructions
for the steak
Preheat oven to 425°F. Grease a roasting rack and set a tray beneath it. Season steak with salt and pepper on both sides.
Preheat a large caste iron skillet over high heat. Add in butter and fresh oregano, melting the butter completely. Carefully place steak in pan and cook for 1 minute on each side, creating a nice, even char. Sear steak around the edges, as well, to seal in all the juices and flavor.
Place seared steak onto roasting rack, then insert internal temperature probe horizontally into the steak. Cook in oven until internal temperature reaches 135° for medium rare, 140° for medium, or 145° for medium well.
Remove steak from oven and allow to sit for at least 15 minutes before slicing and serving.
for the salad
In a blender, pulse all chimichurri ingredients until just blended. Set aside 2 tablespoons of sauce and toss with additional red wine vinegar and oil, creating a dressing for the salad.
Toss dressing with arugula and half of the cotija and corn, then layer sliced steak over salad. Top with remaining cotija, corn, and the chimichurri sauce.