Juicy Grilled Steak Crowned with Vibrant Herbaceous Chimichurr

Ingredients:

For the Steak:

2 ribeye or sirloin steaks (about 1-inch thick)

2 tbsp olive oil

Salt and freshly ground black pepper

For the Chimichurri Sauce:

1 cup fresh parsley leaves, packed

1/2 cup fresh cilantro leaves (optional)

4 cloves garlic

2 tbsp red wine vinegar

1/2 cup extra virgin olive oil

1 tsp dried oregano

1/2 tsp crushed red pepper flakes

Salt and pepper to taste

Juice of 1/2 lemon (optional)

Directions:

Preheat your grill or grill pan to high heat.

Brush steaks with olive oil and season generously with salt and pepper.

Grill steaks for about 4-5 minutes per side for medium-rare, or to your desired doneness. Remove from grill and let rest for 5 minutes.

Meanwhile, prepare chimichurri sauce: In a food processor, pulse parsley, cilantro, garlic, red wine vinegar, oregano, and red pepper flakes until finely chopped but not pureed.

With the processor running, slowly drizzle in olive oil until combined and slightly emulsified. Season with salt, pepper, and lemon juice to taste.

Spoon chimichurri sauce generously over rested steaks before serving.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 450 kcal per serving | Servings: 2