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Meats | |
| 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 jalape�o, stemmed 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) | |
| 1. In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalape�o, 2 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, 8�10 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. | |
Excellent | |
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