Grilled Steak with Parsley Chimichurri

This recipe features a perfectly grilled steak paired with a vibrant parsley chimichurri sauce. The traditional flavors of garlic and red wine vinegar in the chimichurri complement the rich, savory notes of the beef, while providing a fresh contrast. This dish is not only satisfying but also meets dietary requirements with its focus on fresh ingredients and balanced flavors.

Ingredients:

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

Instructions:

1. Remove the steaks from the refrigerator and let them come to room temperature, about 30 minutes.
2. Preheat the grill to high heat.
3. Season the steaks generously with salt and black pepper on both sides.
4. In a small bowl, combine the parsley, garlic, red wine vinegar, red pepper flakes, oregano, and a pinch of salt. Stir in olive oil and mix until well combined. Set aside.
5. Once the grill is hot, place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
6. Remove the steaks from the grill and let them rest for 5 minutes.
7. Slice the steaks against the grain and serve topped with the parsley chimichurri sauce.