Grilled Steak with Chimichurri

Instructions

1. Step 1

   Preheat the grill on high heat and clean the cooking grate.

   Timer: 10 min (fixed)

   Cookware: grill

2. Step 2

   Place the parsley, oregano, and garlic in a mixing bowl.

   Ingredients used: 12.0 gr Garlic, 10.0 gr Oregano, 30.0 gr Parsley

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Stir in the red wine vinegar, red pepper flakes, ¾ tsp (4 gr) salt, and black pepper. Whisk in the olive oil, then let the chimichurri stand for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 120.0 ml Extra Virgin Olive Oil, 45.0 ml Red Wine Vinegar, 4.0 gr Salt, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: mixing bowl, whisk

4. Step 4

   Pat the steaks dry on a rimmed tray. Season all sides with the remaining 1 tsp (6 gr) salt and ⅞ tsp (2 gr) black pepper.

   Ingredients used: 1000.0 gr Beef Steak, 2.0 gr Black Pepper, 6.0 gr Salt

   Cookware: rimmed tray

5. Step 5

   Grill the steaks over high heat, turning once, until browned and the centers reach at least 63°C.

   Timer: 10 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

6. Step 6

   Transfer the steaks to a cutting board and rest them for 5 minutes before slicing across the grain.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board, tongs

7. Step 7

   Serve the sliced steaks with the chimichurri spooned over the top or alongside.

   Cookware: mixing bowl