Steak with Chimichurri

Steak with Chimichurri is very simple way to prepare a beautiful grass-fed steak with a vibrant sauce honoring Argentinean cuisine.    This is one of my favorite preparations when I'm cooking for a larger group because it doesn't take a lot of prep or ingredients.

Serves 2-8 (Depends on the Size or QTY of cuts you use)

Ingredients

• Steak
  
• For smaller servings use grass-fed Ribeye, New York Strip, Sirloin or Sirloin Tip Steak or any other steak
• For larger servings cook multiple of the cuts above or use a larger cut like grass-fed Flank, Flat Iron or Tri-Tip Steaks

• Chimichurri Sauce (Serves ~4, so double for larger groups)
  
• 1 Cup Fresh Flat Leaf Parsley (pack in measuring cup)
• 4 Cloves Garlic
• 2 Tbsp Fresh Oregano (can sub 2 tsp of dried oregano)
• 1/2 Cup Olive Oil
• 2 Tbsp of Red Wine Vinegar (can sub with white or rice wine vinegar)
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/4-1/2 teaspoon (adjust based on preferred heat)

Directions

• For Methods of Prepping, Cooking and Finishing the Steak see "Cooking the Perfect Steak" blog post. 
• Chimichurri Sauce
• Chop all the herbs and garlic and stir into olive oil, vinegar and seasoning, or add all ingredients to your mini food processor and pulse until chopped and incorporated.   (Note: since the amount of sauce is fairly small I find it tough to use a food processor unless you have mini food processor).
• Serve steaks whole, sliced and add the sauce to the plate with extra for dipping and drizzling.