Rib-Eye Steaks with Chimichurri

By cprzybyl

Ingredients

• 1 packed cup fresh flat-leaf parsley leaves
• 3 ⁄4 packed cup fresh cilantro leaves
• 1 ⁄4 packed cup fresh oregano leaves
• 1 ⁄4 cup red wine vinegar
• 6 cloves garlic
• 1 ⁄2 jalapestemmed
• Salt and freshly ground white pepper
• 1 ⁄2 cup plus 2 tbsp. extra-virgin olive oil
• 4 1 1⁄2"-thick rib-eye steaks (about 2 1⁄2 lbs. total)

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalape2 tsp. salt, and 1⁄2 tsp. pepper. While pulsing the food processor, drizzle in 1⁄2 cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl and set aside.

2. Season the steaks all over with salt and pepper. Heat 1 tbsp. oil in a large cast-iron skillet over high heat just until oil begins to smoke. Add 2 steaks and cook, flipping once, until well browned on both sides and medium rare, 810 minutes total. Transfer cooked steaks to a large plate, cover loosely with foil, and set aside in a warm spot. Repeat process with remaining oil and steaks. Serve steak with the chimichurri sauce.