preparation
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For the chimichurri, wash and finely chop the herbs. For the parsley and cilantro, both leaves and stems can be used. For the thyme and mint, remove the stems and use only the leaves. Wash the chili pepper, halve it, remove the seeds, and finely chop it. Peel and finely chop the shallot and garlic as well. Now combine everything in a mortar or a small bowl with olive oil, red wine vinegar, the juice of one lime, salt, and pepper.
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Place the entrecote or ribeye steak and cleaned oyster mushrooms in two separate bowls or deep plates. Remove one-third of the prepared chimichurri and refrigerate it for later. Pour the remaining chimichurri into the bowl with and over the beef and oyster mushrooms. Marinate both the beef and oyster mushrooms with your hands. Return the meat to the bowls, cover tightly with cling film or beeswax wrap, and refrigerate for at least two hours.
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Preheat oven to 200°C using convection.
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For Hasselback potatoes, wash the potatoes thoroughly and score them several times with a knife to create a fan-like pattern. Place the potatoes on a baking sheet lined with parchment paper and brush with olive oil. Bake in a preheated oven for approximately 35-40 minutes until golden brown.
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For the green beans, wash them thoroughly and trim the ends (about 0.4 cm from each end so they are no longer pointed and can absorb the vegetable broth). Peel and finely chop the shallots and garlic. Briefly sauté them in a pot with olive oil and add the beans. Toast them briefly, then immediately add the vegetable broth and savory. Simmer for about 10 minutes with the lid on, then simmer uncovered for another 10-15 minutes. Season with salt and freshly ground pepper.
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Lightly grease two frying pans with olive oil and heat them for the beef and oyster mushrooms. Place the oyster mushrooms in one pan and the beef in the other. Sear the beef over high heat for about 2-3 minutes per side, depending on its thickness. Fry the oyster mushrooms until golden brown on all sides.
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Arrange Hasselback potatoes and green beans on the plates, then serve roast beef and oyster mushrooms with the remaining chimichurri from the refrigerator, and arrange them alongside on the plates.