Ingredients
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4 ribeye steaks (1 lb total)
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1 tsp crushed red pepper
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1 cup coarsely chopped fresh parsley (about 1 oz.)
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1/4 cup fresh oregano, coarsely chopped
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2 cloves garlic, peeled and chopped
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1 shallot, peeled and chopped
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1/4 cup olive oil
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1/4 cup red wine vinegar
Steps
1
Sprinkle the steaks with salt and pepper. Leave at room temperature while you light the barbecue.
2
Combine the crushed red pepper, parsley, oregano, garlic, shallot, oil and vinegar in a food processor and pulse until you get the desired consistency (chimichurri should have a little texture--don’t puree it). Season to taste with salt and pepper. Adjust oil and vinegar if necessary.
3
Grill the steak over medium high heat until done, turning half way, about 4 minutes per side for medium rare. Let the steaks rest on a serving platter loosely covered with aluminum foil for 10 minutes before serving with the chimichurri sauce.
Tips
You can prepare the chimichurri 1 day in advance. Store covered in refrigerator.
