Steaks with Chimichurri (Churrasco from Uruguay & Argentina)

Step 1

Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. (Chimichurri can be prepared and refrigerated for 24 hours before serving.) Makes 1 cup.

Step 2

Season steaks with salt and brush with olive oil. Grill (or pan fry in a hot cast iron skillet or pan), over medium-high heat.

Step 3

Cook for 2-3 minutes each side for medium-rare; 3-4 minutes each side for medium; or 4-5 minutes each side for well done, depending on thickness.*  Transfer steaks to a tray and let rest for 5 minutes.

Step 4

Serve chimichurri on the side in a dip bowl with steaks (about 2-3 tablespoons of chimichurri per person). Allow your guests to either dip their steaks in chimichurri or pour it over steaks.