Chimichurri is a classic Argentinian sauce or marinade that turns everything it touches into flavor gold. It’s garlicky, tangy, and fresh thanks to a full cup of cilantro and parsley, so it brightens up any dish. Just like a squeeze of lemon or a sprinkle of flaky salt, it gives lip-smacking lift to any meal. (more...)
Chimichurri is a classic Argentinian sauce or marinade that turns everything it touches into flavor gold. It’s garlicky, tangy, and fresh thanks to a full cup of cilantro and parsley, so it brightens ...
2 12 oz. strip steaks (about 1 1/2 in. thick), trimmed
2 tbsp. red wine vinegar
2 scallions, finely chopped
1 small garlic glove, grated
1/2 large red chile (seeded), finely chopped
1/2 c. flat-leaf parsley, chopped
1/2 c. cilantro, chopped
Heat grill to medium. In a large bowl, toss peppers with 1 Tbsp oil and 1/4 tsp each salt and pepper. Season steak with 1/4 tsp each salt and pepper.
Grill steak and peppers, covered, turning peppers occasionally until peppers are lightly charred and tender, 5 to 7 min. Add steak and cook to desired doneness, 5 to 8 min. per side. Transfer peppers to platter and steak to cutting board and let rest at least 5 min. before slicing.
Meanwhile, in small bowl, combine vinegar, scallions, garlic, chile, remaining 2 Tbsp oil and pinch each salt and pepper. Stir in parsley and cilantro and serve with steak and peppers.