Name: Steaks with Chimichurri
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: as many steaks as you like, with enough sauce for 8 to 10 steaks
Ingredients: 2 cups packed cilantro leaves; 2 cups packed flat-leaf parsley leaves; Small handful mint leaves; 2 garlic cloves, grated; 2 tablespoons red wine vinegar; 1 teaspoon red pepper flakes; Kosher salt and black pepper; 3/4 cup plus 2 tablespoons olive oil; Any steak of your choice: rib-eye, filet, sirloin, and so on, about 1 1/2 inches thick; 2 tablespoons butter

Directions

First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
Slice the steak. Serve it with the chimichurri on the side.

Steaks with Chimichurri

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