Chimichurri Steak

Ingredients

2 Boneless Rib-Eye Steaks (8 oz. each)

1 tbsp Balsamic Vinegar

1/2 cup Extra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

1 cup Flat Leaf Parsley (fresh)

1/4 cup Fresh Cilantro (could increase parlsey if dislike cilantro)

1/3 cup Red Wine Vinegar

2 Garlic Cloves

1/2 tsp Cumin

1/2 tsp Red Pepper Flakes

Directions

1. Chimichurri: Blend all the ingredients in a food processor or blender until smooth.

2. Steak: Let steaks sit out for 30 minutes to bring them to room temperature. Season with salt and pepper. Drizzle with balsamic vinegar and just enough olive oil to coat.

3. Heat a grill pan over medium heat. Add the steaks to the pan and cook for 4-5 minutes, flip the steaks and cook an additional 5-6 minutes. Avoid moving the steaks around in the pan while cooking.

4. Remove from the pan and let rest about 5 minutes. Slice the meat in thin strips and drizzle with chimichurri sauce. Serve and ENJOY!

Notes

Protein Selection. Flank steak would work great as well as shrimp or tilapia, portabello mushroom caps, or veggie burger