Côte De Boeuf and Chimichurri with Creamy Onion, Corn, and Potato Hash

• Make the Chimichurri. (Recipe here.)
• The Hash:
• Peel Yukon gold potatoes and chop into a rough dice. Cover with cold water and salt it well. Cook the potatoes until fork tender. Drain. Return this to the same pan after cooking some red onions* in butter. Add cream and corn and heat through. When this is warm whisk vigorously to slightly mash the potatoes. Add salt, pepper, and fresh basil, then keep warm until ready to serve.
• Meat:
• Temper a Côte De Boeuf then cook directly on coals (see Dirty Steak) for a few minutes. Transfer to a hot oven and cook until the center reaches 125F. Let them rest for 8 minutes and serve.

*The onions can also be charred in the coals beforehand. Remove the charred parts before cooking them in the butter though.