Butter-basted steak with tostones and chimichurri

Ingredients

• Steak of your choice
• Salt and pepper
• Butter, fresh garlic and fresh parsley (for basting)
• 2 green plantains
• Oil for frying
• Garlic-salt water, for dipping the tostones
• For the chimichurri: 1/2 cup parsley, finely chopped
• 1/2 cup cilantro, finely chopped
• 1 Fresno chili, chopped
• 4 garlic cloves, minced
• Chopped onion
• 3 tbsp red wine vinegar
• Juice of 2 lemons
• 3/4 cup olive oil
• Salt and pepper

Instructions

1. Stir all the chimichurri ingredients together and let it sit while you cook — it only gets better.
2. Cut the plantains into thick rounds and fry a few minutes until just tender. Remove and smash flat with a cup or a ziploc bag.
3. Dip the smashed rounds in garlic-salt water, then return to hot oil at about 180°C (355°F) until golden and crisp.
4. Season the steak generously with salt and pepper and sear hard in a hot pan.
5. Add butter, crushed garlic and parsley, and baste the steak with the foaming butter to your preferred doneness. Rest 5 minutes.
6. Slice the steak, pile on the tostones and spoon the chimichurri over everything.