Grilled Steak with Spicy Chimichurri Sauce

Grilled Steak with Spicy Chimichurri Sauce Provided By : Edwin L. Date: 04/29/2013

Course Type : Entree

Time Required : 1 hour

Serving/Yield : 4 servings

Ingredients : 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 cup fresh parsley, packed 1/2 cup fresh cilantro, packed 1 shallot, chopped 1 jalapeño, chopped 6 roasted garlic cloves 1/2 cup olive oil 1/3 cup red wine vinegar 3/4 tsp crushed red pepper 1 tsp kosher salt 1/2 tsp freshly-ground black pepper

Directions : 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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