NY Strip Steak with Chimichurri and Crispy Herbed Potatoes

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Steak:

Two 16-ounce New York strip steaks, cut in half crosswise

1 1/2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 sprigs thyme

2 cloves garlic

2 tablespoons unsalted butter

Chimichurri:

1/2 cup red wine vinegar

1/2 cup parsley leaves, finely chopped

1/4 cup basil leaves, finely chopped

1/4 cup dill, finely chopped

1 teaspoon kosher salt

1/2 teaspoon crushed red chile flakes

3 cloves garlic, minced

1/2 shallot, diced

1/4 cup extra-virgin olive oil

Zest of 1 lemon

Crispy Herbed Potatoes:

8 ounces fingerling potatoes

Kosher salt and freshly ground black pepper

Canola oil, for frying

2 tablespoons duck fat

3 cloves garlic, minced

1 sprig rosemary, leaves removed

1/4 teaspoon ground allspice

1/4 cup parsley leaves, finely chopped

Pickled Shallots:

2 cups red wine vinegar

1/2 cup water

1 tablespoon sugar

1 1/2 teaspoons kosher salt

2 teaspoons celery seeds

1 teaspoon mustard seeds

1 teaspoon whole black peppercorns

1 shallot, thinly sliced

Watercress Salad:

1/4 cup lemon juice

1 teaspoon whole grain mustard

1 teaspoon sugar

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

2 cloves garlic, minced

1/4 cup extra-virgin olive oil

1 bunch watercress