INGREDIENTS:

Chimichurri Ingredients:

1 cup fresh flat leaf parsley

80g cup fresh coriander

1 Tbsp. extra virgin olive oil

2 Tbsp. red wine vinegar

½ tsp. sea salt

2 cloves garlic

½ tsp. cumin powder

½ tsp. red pepper flakes

For the Steak:

2 boneless rib-eye steaks

1 Tbsp balsamic vinegar

Extra virgin olive oil

Salt and pepper, to season

Method

Chimichurri: Blend all ingredients in a food processer or blender until smooth.

Steak: Let steaks sit out for about 30 minutes to bring to room temperature before cooking. Season with salt and pepper. Drizzle with balsamic vinegar and just enough olive oil to coat. Heat a grill-pan over medium heat. Add the steaks to the pan and cook for 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 and enjoy!

Recipe 21: Chimichurri Steak

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