Grilled Steak with Spicy Chimichurri Sauce
|Course Type : Entree|
|Time Required : 1 hour|
|Serving/Yield : 4 servings|
2 boneless ribeye steaks, about 1″ thick
1 tbs good balsamic vinegar
olive oil, to coat
salt and pepper, to season
For the Chimichurri:
1. In advance, make the chimichurri: Add the parsley, cilantro, shallot, jalapeño, garlic, crushed red pepper, salt and pepper to a food processor. Pulse for 5-10 seconds to combine. With the food processor running, slowly add the vinegar and then the olive oil until blended. Set aside.
2. Prior to cooking, let the steaks sit out for about 30 minutes to bring them to room temperature. Season with salt and pepper. Drizzle with the balsamic vinegar and just enough olive oil to coat.
3. Heat a grill-pan over medium heat. Add the steaks to the pan. Cook 4-5 minutes, then flip the steaks and cook an additional 5-6 minutes. Avoid moving the steaks around in the pan while cooking. Remove from the pan, and let rest about 5 minutes. Slice the meat in thin strips and drizzle with the chimichurri sauce. Serve immediately, with more chimichurri
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