Steak makes a regular appearance at our dinner table.  It requires little preparation and with my husband doing the cooking on the grill, I am spared to do other leisurely things – enjoy a glass of wine, flip through a glossy magazine or, most likely, pick up the toys and sippy cups strewn about the floor for the nth time. 

In choosing a cut, I usually favor rib eye for the flavor and the fat but we also like flat iron as it’s quite tender.  Last night, I made a chimichurri sauce to go with our steaks.  The sauce is zingy and fresh and pairs really well with not only grilled beef but chicken as well.  An authentic Argentinian recipe calls for parsley to be used in chimichurri but I have used cilantro with fantastic results.  If you like garlic, this is the sauce for you.

Chimichurri with Grilled Rib Eye

2 rib eye steaks

1/4 cup worcestershire sauce

salt & pepper

1 bunch parsley, chopped

1 tablespoon fresh orgeno, chopped

6 garlic cloves, chopped

3/4 cup olive oil

1/4 cup red wine vinegar

1 teaspoon red pepper flakes

2 teaspoons salt

1 teaspoon black pepper

  1. Marinate steaks in worcestershire and sprinkle with salt and pepper.  Let sit for 30 minutes then grill to your liking (medium rare for me).
  2. Whisk together all ingredients for sauce and serve along side steaks.
  3. Store any unused sauce in the refrigerator.

The sauce is best prepared by chopping the garlic and herbs by hand.  A blender can be used but be sure not to blitz it for too long otherwise it will all look like green soup.