> 4 ribeye steaks (1 lb total)
> 1 tsp crushed red pepper
> 1 cup coarsely chopped fresh parsley (about 1 oz.)
> 1/4 cup fresh oregano, coarsely chopped
> 2 cloves garlic, peeled and chopped
> 1 shallot, peeled and chopped
> 1/4 cup olive oil
> 1/4 cup red wine vinegar
Sprinkle the steaks with salt and pepper. Leave at room temperature while you light the barbecue.
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.
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.
You can prepare the chimichurri 1 day in advance. Store covered in refrigerator.