(Makes 12 Tbsp chimichurri sauce)
About 10-30 mins before starting, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Also take the meat out and let it come to room temperature. If using a grill for the steak, prepare the grill.
Once the oven is preheated, place carrots on the baking sheet, coat with oil or fat, and season with salt and pepper. Then bake for 25-30 minutes till fork tender. Toss the carrots from time to time while cooking, to avoid burning.
If not using a grill, heat a grill pan or regular pan over medium-high heat. If using a regular pan, put a little fat or oil on it. Season the steak with salt and pepper. Once the grill or pan is hot, place the steak on it. Flip the steak from time to time. Rotate 90 degrees to make the crisscross pattern seen in picture above. Cook till the steak is to your liking. You can use a thermometer, feel the firmness of the steak, or cut into it to see if it's done. Once done, transfer to a plate.
Meanwhile, make the chimichurri. Combine all ingredients in a food processor or blender and blend till fully combined. The final sauce should be a little chunky, not smooth.
Divide the steak and carrots between two plates, put some chimichurri on each plate, serve, and enjoy! The extra chimichurri will keep in the fridge for 1-2 weeks or longer if stored in the freezer.
0 servings