Chimichurri Steak

Ingredients

• 2 ribeye or sirloin steaks (1-inch thick)
• to taste Salt and black pepper
• 2 tbsp olive oil
• 1 cup packed fresh parsley, finely chopped
• 4 cloves garlic, minced
• 2 tbsp fresh oregano (or 1 tsp dried)
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

Method

1. Combine parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, and salt for chimichurri. Mix well and let sit for at least 15 minutes.
2. Remove steaks from fridge 30 minutes before cooking. Pat dry and season with salt and pepper.
3. Heat a cast iron skillet or grill over high heat until smoking hot.
4. Add olive oil and sear steaks for 3-4 minutes per side for medium-rare.
5. Rest steaks for 5-10 minutes before slicing against the grain.
6. Spoon chimichurri over sliced steak and serve immediately.