Shelly's Recipe

CHIMICHURRI BEEF STEAK

Category: Beef Steaks

1 large garlic clove, minced
1 tbsp chopped fresh oregano
1/4 tsp kosher salt
1/8 tsp crushed red pepper
1 tbsp extra-virgin olive oil
1 (1 1/4 lbs) porterhouse steak, filet mignon or boneless rib-eye (1 1/2 inch thick)

Sauce
1/2 cup chopped fresh Italian parsley
2 tbsp finely chopped red bell pepper
1 tbsp chopped fresh oregano and red wine vinegar
2 medium garlic cloves, minced
1/4 tsp salt
1/8 tsp crushed red pepper
2 tbsp extra-virgin olive oil

In small bowl, stir together all beef ingredients except steak. Rub mixture on both sides of steak. Let stand at room temperature 15 to 20 minutes.

Meanwhile, heat grill. In small bowl, stir together parsley, bell pepper, oregano, vinegar, 2 minced garlic cloves, 1/4 tsp salt and 1/8 tsp red pepper. Add 2 tbsp oil; blend until combined. Place steak on gas grill over medium-high heat or on charcoal grill 4 to 6 inch from medium-high coals. Grill 6 to 8 minutes or until internal temperature reaches 130 degrees to 135 degrees for medium-rare or until of desired doneness, turning once. Let stand 10 minutes. Cut steak from bone; divide in half. Serve with sauce. Serves 2