Bife con Chimichurri

Step 1

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—on a cutting board.

Step 2

Chop the parsley very finely until it looks like dark green breadcrumbs, removing any thick stems first.

Step 3

Pour 0.5 cup olive oil into a small bowl, then add the minced garlic, chopped parsley, 0.25 cup red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper.

Step 4

Stir the chimichurri with a spoon until the oil, vinegar, and herbs are thoroughly combined and look uniform in color, about 30 seconds.

Step 5

Pat each steak dry with paper towels on both sides to remove any moisture, which helps them brown better.

Step 6

Sprinkle each steak lightly with salt and black pepper on both sides, then set them aside on a plate.

Step 7

Heat a 12-inch cast-iron skillet or heavy grill pan over medium-high heat until a drop of water sizzles and evaporates instantly, about 3 minutes.

Step 8

Place both steaks in the hot skillet, leaving at least 2 inches between them so they do not touch; you should hear a loud sizzle immediately.

Step 9

Cook the steaks without moving them for 4 minutes until the bottom side turns deep golden brown with a charred crust.

Step 10

Flip the steaks once using tongs, then cook the other side for 3 more minutes for medium-rare (the steaks will feel soft when pressed with your finger).

Step 11

Transfer both steaks to a cutting board or dinner plates and let them rest for 5 minutes before serving.

Step 12

Spoon 2 to 3 tablespoons of chimichurri over each steak, letting it pool slightly on top.

Step 13

Serve immediately with any remaining chimichurri in a small bowl on the side for guests to add more if they like.