Grilled Steak with Chimichurri

Nutrition Information

Ingredients

• 1.5 lbs Sirloin or ribeye steak (about 1 inch thick)
• 1 cup Fresh parsley (packed, chopped)
• 1/2 cup Fresh cilantro (packed, chopped)
• 6 cloves Garlic (minced)
• 1/4 cup Red wine vinegar
• 1/2 cup Olive oil
• 1/2 tsp Red pepper flakes
• 1 tsp Dried oregano
• to taste Salt and pepper

Instructions

1. 1

   Remove steak from refrigerator 30 minutes before cooking to bring to room temperature

2. 2

   Make chimichurri: In a bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, oregano, 1/2 tsp salt, and black pepper

3. 3

   Stir well and let sit at room temperature while you cook the steak

4. 4

   Preheat grill to high heat (450-500°F) or heat a cast iron skillet until smoking

5. 5

   Pat steak dry and season generously with salt and pepper on both sides

6. 6

   Place steak on hot grill or in hot pan

7. 7

   For medium-rare: cook 4-5 minutes per side (130-135°F)

8. 8

   For medium: cook 5-6 minutes per side (140-145°F)

9. 9

   Don't move steak while cooking to get good grill marks

10. 10

    Remove steak to a cutting board and tent with foil

11. 11

    Let rest for 10 minutes - this is essential

12. 12

    Slice against the grain into thin strips

13. 13

    Serve topped generously with chimichurri sauce