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Begin by trimming the New York strip steak and seasoning it with salt. Place the steak on a wire rack in the fridge to allow it to dry out.
Prepare the chimichurri by finely chopping the garlic, red onion, jalapeno, shallot, and cilantro. Combine these ingredients in a bowl with olive oil, dried oregano, crushed red pepper, red wine vinegar, and honey.
Once the steak has dried, pat it down with paper towels. Preheat your smoker to 200°F and smoke the steak for 5 minutes.
Heat a cast iron skillet and add a small amount of tallow. Place the steak in the skillet with the fat cap facing down.
Sear the steak for about 45 seconds, pressing down with weights if you like, then rotate it and sear for another 45 seconds.
Lower the heat, add a couple of knobs of water, and allow the steak to rest after cooking.
After resting for approximately 5 minutes, slice the steak and serve it alongside French fries, topped with the chimichurri.