Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.

Place shallots, ginger, jalapeño, two tablespoons olive oil, salt, and pepper onto the prepared baking sheet. Bake for about 30 minutes, until vegetables are browned; set aside to cool.

Place the cooled vegetable mixture into the bowl of a food processor fitted with the S-blade. Add the remaining olive oil and lemon juice. Puree for one to two minutes, until fully smooth. Add herbs and pulse until herbs are chopped and incorporated but still have a bit of texture.

Remove from food processor and add more oil, as needed, to reach a thick but pourable consistency. Store in fridge until ready to serve.

Preheat the oven to 225 degrees Fahrenheit (105 degrees Celsius).

Generously season both sides of the steak with salt and pepper. Place on a baking sheet. For best results, place a wire rack between the baking sheet and the meat.

Cook the meat until the steak reaches an internal temperature of 10–15 degrees Fahrenheit (5–7 degrees Celsius) below your desired temperature. For medium

rare, I like steak at about 130–135 degrees Fahrenheit (54–57 degrees Celsius), so you’ll need to take it out of the oven at about 120 degrees Fahrenheit (49 degrees Celsius). This will likely take about one hour, depending on the thickness of your steak.

Heat a grill pan or cast-iron pan on the highest heat until it’s smoking hot. Sear meat for one to two minutes per side, until it develops a nice crust on the outside. Make sure to sear the sides as well. Let the steak rest for a few minutes before slicing.

To serve, slice steak and drizzle gremolata over it.