Argentine Steak with Chimichurri

Simply grilled steak with Argentina''s iconic raw herb sauce.

Ingredients

• 4 ribeye or strip steaks, 1" thick
• Salt, pepper
• Chimichurri: 1 cup flat-leaf parsley, 1/4 cup oregano, 4 garlic cloves, 1/4 cup red wine vinegar, 1/2 cup olive oil, pinch red pepper flakes, salt

Method

1. Chimichurri: pulse herbs, garlic, vinegar in food processor. Stir in oil, pepper flakes, salt. Rest 15 min.

2. Season steaks generously with salt and pepper.

3. Grill over high heat 4 min per side for medium-rare.

4. Rest 8 min. Serve with chimichurri spooned over.

What You're Practicing

• In Argentina, the steak is the star and the chimichurri is the only sauce needed.
• Chimichurri improves after 15 min rest — the flavors meld.