Chimichurri Steak with Garden Herbs

What you'll need

Ingredients

• 4 ribeye or sirloin steaks
• for the chimichurri:
• large bunch fresh flat-leaf parsley
• 2 tbsp fresh oregano leaves
• 3 cloves garlic
• 1 red chili, seeded
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• to taste salt and black pepper

How it comes together

Method

1. Make the chimichurri: finely chop parsley, oregano, garlic and chili by hand or pulse briefly in a food processor. Stir in oil and vinegar. Season well. Let sit at least 30 minutes for flavors to develop.

2. Bring steaks to room temperature 30 minutes before cooking. Season generously with salt.

3. Cook on a very hot griddle or grill, 2-3 minutes per side for medium-rare. Rest for 5 minutes.

4. Spoon chimichurri generously over the steaks. Pass more at the table.

From the kitchen

Tips

• Chimichurri is a sauce that rewards doing it by hand. The texture is better than blended.