This week, chef Cesar Aguilar , of Rare 650 in Syosset , shows News 12's Lily Stolzberg how to make a pan-seared sirloin with peppers, potatoes and a chimichurri sauce.

INGREDIENTS:
-16 oz dry aged sirloin
-6 shisito peppers
-6 baby potatoes
-Chimichurri sauce (recipe follows)
-2 tbsp roasted piquillo pepper
-1 tsp red pepper flake
-2 minced garlic clove
-½ cup red wine vinegar
-1 tsp kosher salt
-½ cup finely chopped flat leaf parsley
-1 tbsp dried oregano
-¾ cup extra-virgin olive oil

Chimichurri:
-Combine piquillo pepper, red pepper flake, vinegar and salt and mix together.
-Add parsley and oregano. Whisk in the oil and set aside.

Seared sirloin:
-Preheat a large skillet over medium high heat. Coat the bottom of the skillet with vegetable oil. Season steak with kosher salt on both sides.
-Once the oil starts to smoke, add the steak,. Allow the steak to sear for about 2-3 minutes then flip.
-Finish in 350 degree oven until desired temperature (5-6 minutes for medium rare).

Baby potatoes:
-Preheat oven to 350 degrees. Cut the potatoes in half and transfer to baking tray. Drizzle with olive oil and season with salt.
-Place in oven and baked until fork tender (about 12 minutes).

Blistered shishito peppers:
-Preheat a medium sized skillet on medium high heat. Add enough oil to just cover the bottom of the pan. Gently place peppers
-In pan and cook until the peppers start to turn dark (This should only take a couple of minutes).