Rib-Eye with Chimichurri

👨‍🍳 Method

For the Salad Dressing

1. 1
   Very finely chop the parsley and garlic.

   KnifeCutting board
2. 2
   In a small bowl, whisk the oil, vinegar, garlic, oregano, salt, black pepper and parsley until smooth.

   Bowl
3. 3
   Let the dressing stand 30 minutes so the flavors come together.

To assemble

1. 4
   Take the steaks out of the fridge 1 hour before searing.
2. 5
   Pat the steaks dry well with paper towels.

   Paper towels
3. 6
   Rub the olive oil over both sides of the steaks and sprinkle generously with the coarse salt and black pepper.
4. 7
   Heat a grill pan pan over very high heat, until it smokes.

   ⚙ Greased Flat PanStoveGrill pan
5. 8
   Sear the steaks 3–4 minutes per side, to medium doneness.

   Stove
6. 9
   Let rest 5 minutes and slice against the grain.

   KnifeCutting board

   💡Flank and other fibrous cuts are sliced thinly against the grain: that way each slice is short and tender, not chewy like rubber.
7. 10
   Pour the sauce generously over the top and serve.