Elaboration
- Salt the side that we’re going to sear first
- The oil should be very hot so that we sear well and the inside remains juicy
- We put salt again on the side that’s left and flip it
- Here we’re going to brush with our chimichurri (cilantro, parsley, vinegar, oil, salt)
Termination
- Cut it, here you can see the cut with the meat seared on the outside, hot on the inside, but at the perfect doneness
- And finally, on the side we’re going to put a bit more of this chimichurri because there’s always a need for a little more