Chimichurri Steak

Step 1

Add the parsley leaves, oregano, garlic, red wine vinegar, 0.5 cup olive oil, and red pepper flakes to a blender or food processor.

Step 2

Pulse the blender 8 to 10 times until the sauce is chunky but blended, with visible herb flecks throughout — it should not be completely smooth.

Step 3

Pour the chimichurri into a small bowl and set it to the side of your cooking area, away from the stove.

Step 4

Pat each steak dry on both sides using paper towels, pressing firmly so moisture stops dripping — this helps them brown properly.

Step 5

Sprinkle salt and pepper evenly across both sides of each steak, about 0.25 teaspoon salt and a pinch of pepper per side.

Step 6

Place a 12-inch skillet or griddle over medium-high heat and wait until you see thin wisps of smoke rising from the surface, about 3 minutes.

Step 7

Lay both steaks onto the hot skillet and listen for an immediate, loud sizzle — do not move them for 3 to 4 minutes.

Step 8

Flip each steak using tongs and cook the second side for 3 to 4 minutes until the interior reaches medium-rare (a meat thermometer should read 130°F to 135°F when inserted into the thickest part).

Step 9

Transfer both steaks to a cutting board and let them rest for 5 minutes — this keeps the meat tender and juicy.

Step 10

Place each steak onto a serving plate, then spoon 3 to 4 tablespoons of chimichurri sauce across the center of each steak.

Step 11

Pour any remaining chimichurri into a small serving bowl and place it next to the steaks so guests can add more if desired.