Cooking instructions

1. Using a grill-pan, get the pan hot and put a tablespoon of olive oil on. Season steak with olive oil, salt and pepper and allow to get room temperature. Once the pan is hot, place steak on it fat side first. Place vine tomatoes and mushrooms on grill pan. Season vegetables with salt and pepper. 
2. Using a non-stick pan, head on medium high heat and add a tablespoon of olive oil. Then add potatoes and season with salt and pepper and cook until both sides are browned. 
3. Flip. the mushrooms once browned on one side. Meanwhile, using a garlic press, press 1 and 1/2 garlic cloves into potatoes pan and toss. Then add a small knob of butter and toss. Add onion and toss.
4. Flip steak once a firm sear is on fat side (around 3 Minutes 45 seconds). Flip mushrooms again and then add one knobs of butter to mushrooms.  
5. Using a garlic press, press one and half garlic gloves into a pestle. Take the mint, parsley and basil and roll tightly and then chop and add to pestle. Add chili, oil, Red Wine Vinegar and honey to pestle. as well. Season with salt and pepper and grind with mortar. Take bright bottom pieces from Green Onions and add into the chimichurri.If chimichurri isn't loose enough, add some more olive oil. Add lemon zest to finish. 
6. Once steak is a rare temp and seared turn off heat to grill pan. 
7. Take green onion, take the top greens and add to potato mixture. Once toss welled and potatoes are nicely crisp, remove from heat. 
8. Add a generous layer of the Chimichurri mixture to steak as it cooks on the pan for about a minute.
9. Add a handful of parsley to potatoes at the end and plate. Remove tomatoes and mushrooms as well. 
10. Remove steak from pan once it reaches desired temp and serve!

Watch Gordon make this amazing dish here!