Grilled Rib Eye Steak with Chimichurri Sauce

Chimichurri sauce can be made up to one week ahead. Just note that the garlic flavor will intensify over time. If that's not appealing to you, then either add the garlic later, or saute it first in some olive oil before adding it to the sauce. 

Serves 2 

Chimichurri Sauce:

1/4 cup fresh chopped cilantro
1/4 cup fresh chopped parsley
1 tablespoon fresh chopped oregano OR 1/2 teaspoon dried
1/2 jalapeno (the more the seeds the hotter the flavor) OR 1/4 teaspoon cayenne pepper
salt, to taste
1 tablespoon olive oil
2 tablespoons cider vinegar
1/2 garlic clove 

Steaks:

2 (8-ounce) rib eye steaks
salt and freshly ground black pepper

1. For the chimichurri sauce, place all ingredients in a small processor; process until smooth. Alternatively, finely mince ingredients and whisk with oil and vinegar in a small bowl.

2. Place in an air-tight container for a minimum of 1 hour or up to several days in advance. Remove from refrigerator 30 minutes prior to serving.

3. Preheat the grill to high.

4. Remove steaks from the refrigerator 15-20 minutes prior to grilling. Season them with salt and freshly ground black pepper and rest on the counter top.

5. Place steaks on the grill, and cook 4-5 minutes, or until lightly charred. Flip steaks over, and cook 5-6 minutes for medium rare. (For the most accurate results, use a meat thermometer. 135 degrees F is medium rare; 140 degreees F is medium; 150 degreees F is medium-well.)

6. Remove steaks from the grill, and place on a platter. Tent loosely with some tin foil, and let rest for 5 minutes before slicing. (Don't skip this step! It will keep the steak juicy and tender on the inside.)

7. Plate your steaks, and drizzle with chimichurri sauce. Serve immediately.