Chimichurri Steak (Cimicuri Biftek)

Chimichurri Steak (Cimicuri Biftek)

1-2 lb Ribeye Steak
Salt and pepper to taste
2-3 tbsp canola oil

Chimichurri Sauce:
1 ½ cup parsley, finely chopped
4-5 cloves of garlic, minced
3 tbsp fresh oregano leaves, chopped (optional)
3 tbsp red/white vinegar
½ cup olive oil
½ tsp salt to taste
½ tsp red pepper flakes
¼ tsp ground black pepper

Place all the sauce ingredients in a bowl and mix them all. Set 2/3 of the sauce for serving with steak. Marinade the steaks with the remaining sauce in the refrigerator for 5-6 hours.
Remove from the refrigerator 1 hour before cooking. So, it gets close to the room temperature before cooking. Wipe off marinade from the steaks and sprinkle salt and pepper.
In a pan, sizzle canola oil and cook the steaks over medium heat till they get tender. Check with a cooking thermometer to make sure they are safely cooked. For rare; 120 F, Medium Rare; 130 F, Medium; 140-145 F
When it’s cooked cover the steaks with aluminum foil for about 5-10 minutes to keep them juicy and tender.
Serve with the remaining Chimichurri Sauce on top.