Grilled Steak with Chimichurri Sauce

This Grilled Steak with Chimichurri Sauce combines the juicy, rich flavors of perfectly grilled steak with a vibrant, herbaceous chimichurri sauce. The traditional elements of Argentine cooking shine through, while the addition of a touch of lemon zest and red pepper flakes adds a modern twist. It's a delightful balance of savory and fresh, making it a perfect centerpiece for any dinner table.

Ingredients:

• 2 ribeye steaks (about 1 inch thick)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon lemon zest
• 1/4 cup red wine vinegar
• 1/2 cup olive oil

Instructions:

1. Preheat your grill to high heat.
2. Season the ribeye steaks generously with salt and black pepper, and drizzle with olive oil.
3. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.
4. While the steaks are grilling, prepare the chimichurri sauce. In a bowl, combine the parsley, cilantro, garlic, red pepper flakes, lemon zest, and red wine vinegar.
5. Slowly whisk in the olive oil until well combined. Adjust seasoning with salt and pepper to taste.
6. Once the steaks are done, let them rest for about 5 minutes before slicing.
7. Serve the sliced steak drizzled with chimichurri sauce.