Grilled Steaks with Chimichurri
Servings
6 Servings
Ingredients
- 1/3 cup or 6 frozen cubes chopped parsley
- 1/4 cup or 4 frozen cubes chopped basil
- 1/8 cup or 2 frozen cubes chopped cilantro
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 small red onion finely chopped
- 3 cloves fresh garlic finely chopped
- 1 tablespoon dried oregano
- 1 tablespoon chili flakes
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1½ pounds boneless Delmonico or Club Steak at room temperature
Instructions
- Combine herbs in a medium bowl with olive oil, vinegar, onions, garlic, oregano, chili flakes, salt and pepper and stir well. Set aside.
- (If using frozen cubes of herbs, first combine the cubes in a small strainer and let drain while they defrost. Once cubes defrost, combine with remaining ingredients.)
- Grill steak over preheated grill on high heat for 8 to 10 minutes per side for medium rare and let rest 6 minutes before slicing. Cut into ¼-inch thick slices and drizzle liberally with chimichurri. Serve immediately.