Steaks with Chimichurri
Recipe: https://recipestripper.com/recipes/adaebbb7-db5f-43de-91f4-76b495f78be2
Original source: https://www.foodnetwork.com/recipes/ree-drummond/steaks-with-chimichurri-4492459
Archived source: https://web.archive.org/web/20180310151138id_/https://www.foodnetwork.com/recipes/ree-drummond/steaks-with-chimichurri-4492459 (captured 2018-03-10T15:11:38.000Z)
Recipe image: http://food.fnr.sndimg.com/content/dam/images/food/fullset/2017/10/11/0/PW_SteakwithChimichurri.jpg.rend.hgtvcom.406.305.suffix/1507921322249.jpeg

I think steak really is the perfect solution for a quick dinner. First, there's a steak to fit any budget, from pricey filets and rib-eyes (if it's a special dinner) to sirloin and bottom round for a regular weeknight meal. Second, steaks can so easily be changed up with different serving sauces. If you haven't ever tasted the bright-green magic of chimichurri sauce (a South American specialty) spooned over a medium-rare steak...oh, boy. You're in for a treat! I like to pile whole or sliced steaks on a cutting board next to a bowl of chimichurri, then let everyone serve themselves. So fresh and fun.
Yield: as many steaks as you like, with enough sauce for 8 to 10 steaks
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S

Ingredients
- 2 cups packed cilantro leaves
- 2 cups packed flat-leaf parsley leaves
- Small handful mint leaves
- 2 garlic cloves, grated
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- Kosher salt and black pepper
- 3/4 cup plus 2 tablespoons olive oil
- Any steak of your choice: rib-eye, filet, sirloin, and so on, about 1 1/2 inches thick
- 2 tablespoons butter

Instructions
1. First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
2. Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
3. Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
4. Slice the steak. Serve it with the chimichurri on the side.