Steak with chimichurri sauce
Serves 4 with leftovers
|2||cups flat-leaf parsley|
|1||cup fresh cilantro leaves|
|1||tablespoon fresh oregano leaves|
|3||cloves garlic, peeled|
|½||cup olive oil|
|¼||cup red wine vinegar|
|¼||teaspoon crushed red pepper|
|Black pepper, to taste|
|4||strip or rib-eye steaks, or another favorite cut (2¾ pounds total)|
1. Prepare a charcoal grill or turn the broiler to medium-high heat.
2. In a food processor, pulse the parsley, cilantro, oregano, and garlic until finely chopped. Add the oil, vinegar, red pepper, salt, and black pepper. Pulse until blended. Set aside ½ cup for the salad.
3. Sprinkle the steaks with salt and pepper. Grill or broil the steaks for 5 minutes on a side (for medium rare), or 7 minutes for medium. Transfer to a cutting board; rest for 5 minutes.
4. Slice 8 thin pieces of steak and set aside for the salad. Slice the remaining steak thickly and serve with the chimichurri. Lisa Zwirn