Ingredients
½cupolive oil
2tbspred wine vinegar
½cupparsley,finely chopped
4clovesgarlic,finely chopped or minced
1tbspchili,(2 small red chilies or 1 red chili), deseeded and finely chopped
¾tspdried oregano
1tspcoarse salt,adjust to your taste
½tsppepper,adjust to your taste
4steaks,(Rib eye, T-Bone or Strip)
salt,to season
olive oil,for brushing
Preparation
Mix all ingredients together in a bowl. Allow to sit for 5to 10 minutes to release all of the flavors into the oil before using.
Season steaks with salt and brush with olive oil. Grill (or pan fry in a hot cast iron skillet or pan), over medium-high heat.
Cook for 2 to 3 minutes each side for medium-rare; 3 to 4 minutes each side for medium; or 4 to 5 minutes each side for well done, depending on thickness.* Transfer steaks to a tray and let rest for 5 minutes.
Serve chimichurri on the side in a dip bowl with steaks (about 2 to 3 tablespoons of chimichurri per person).
