Larry Crowe, Associated Press
Chimichurri accompanies a fantastic porterhouse steak.
Chimichurri is the go-to sauce in Argentinian cuisine. In this recipe from Cree LeFavour's "The New Steak," a version with three herbs accompanies a fantastic grilled porterhouse steak. It can be prepared on the grill or in a grill pan.

STEAK ASADO

Start to finish: 1 hour

Servings: 4

2-pound porterhouse steak

2 teaspoons salt, divided

2 cloves garlic, quartered

1 cup fresh cilantro leaves

1 cup fresh mint leaves

1 cup parsley leaves

1/2 teaspoon cayenne

1/2 cup extra-virgin olive oil, plus extra for rubbing the steak

1 avocado, peeled, halved and pitted

Squeeze of lime juice

1 to 2 tablespoons peanut oil (if pan-frying)

Freshly ground black pepper, to taste

Rub the steak with 1 teaspoon of salt, then set it on a plate and let it come to room temperature.

Meanwhile, prepare the chimichurri. In a food processor, combine the garlic, cilantro, mint, parsley, remaining salt, and cayenne. Puree until chunky smooth.

With the processor running, slowly drizzle in 1/2 cup of olive oil. Puree until smooth. Transfer the chimichurri to a bowl and set aside.

Cut each avocado half into small cubes and place in a small bowl. Drizzle with lime juice and toss to coat. Set aside.

Just before cooking, rub the steak with a bit of olive oil.

If grilling, preheat the grill to about 450 F.

Place the steak on the hottest part of the grill and sear for 3 to 5 minutes per side. Reduce the heat on one side of the grill and move the steak there. Cook for an additional 8 to 12 minutes, flipping the steak after about 4 to 5 minutes.

To pan-fry, heat the peanut oil in a heavy pan until almost smoking. Sear the steak for 3 minutes on each side before reducing the heat. Cook for an additional 8 to 12 minutes over moderate heat, turning it every few minutes.

When pan-frying steaks more than 2 inches thick, you may want to finish cooking it by putting it, oven-safe pan and all, in a 400 F oven. This will allow the interior to cook without burning the exterior.

However you cook the steak, aim for about 120 F to 130 F on an instant read thermometer for rare to medium-rare. Season with salt and pepper, transfer to an oven-safe plate, tent with foil and let rest in a warm oven 5 minutes.

To serve, pour a pool of the chimichurri sauce onto each plate or use one large platter. Slice the steak and arrange it on each plate. Top with a neat pile of diced avocado. Recipe adapted from Cree LeFavour's "The New Steak," Ten Speed Press, 2008