Grilled Steak with Chimichurri

Ingredients

• 2 lbs Steak (Ribeye, Sirloin, or Flank)
• 1 cup Fresh Parsley (packed)
• 1/4 cup Fresh Oregano (packed)
• 4 cloves Garlic (minced)
• 1/4 cup Red Wine Vinegar
• 1/2 cup Olive Oil
• 1/2 tsp Red Pepper Flakes
• 1 tsp Dried Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tbsp Lemon Juice
• 2 tbsp Water (optional, if sauce is too thick)

Instructions

1. 1

   Prepare the chimichurri sauce: In a food processor or by hand, combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, dried oregano, salt, pepper, and lemon juice. Pulse or chop until finely chopped but not pureed.

2. 2

   Taste and adjust seasonings as needed. Add water one tablespoon at a time if you prefer a thinner sauce. Set aside to allow flavors to meld for at least 30 minutes.

3. 3

   Prepare the steak: Pat the steak dry with paper towels and season generously with salt and pepper.

4. 4

   Preheat your grill to medium-high heat.

5. 5

   Grill the steak to your desired level of doneness. For medium-rare, grill for 4-6 minutes per side, depending on the thickness of the steak.

6. 6

   Remove the steak from the grill and let it rest for 10 minutes before slicing against the grain.

7. 7

   Spoon the chimichurri sauce generously over the sliced steak.

8. 8

   Serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.