Vermicular | Ribeye Steak with Chimichurri Sauce

Ingredients

• 1 beef ribeye or flank steak, about 1 ¼” thick, room temperature
• Kosher salt and freshly ground black pepper
• 1 pinch ground cumin
• Beef tallow
• 1 clove garlic, minced
• ¼ red onion, finely chopped
• 1 small green chili pepper, finely chopped
• 4 Tablespoons cilantro, finely chopped
• 2 Tablespoons Italian parsley, finely chopped
• 1 whole dried red chili; stemmed and seeded; finely chopped
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• 1 pinch cayenne pepper
• 1 pinch dried oregano
• 2 tablespoons red wine vinegar
• 4 tablespoons extra virgin olive oil