Ingredients

The following ingredients have 1 Servings
  • 1 T-bone steak (you can also use strip steak or rib-eye if you like)
  • 1 tbsp olive oil
  • sea salt and black pepper (to taste)
  • ½ cup olive oil (extra virgin )
  • 2/3 cup fresh parsley (chopped)
  • ½ tsp oregano (dry )
  • 2 cloves garlic (minced)
  • 1 chilli (small, red, seeds removed and chopped)
  • 1 chilli (small, green, seeds removed and chopped)
  • ½ lemon (freshly squeezed)
  • 1 tsp lemon zest (optional)
  • sea salt and black pepper (to taste)

Instruction

  • Bring your steak to room temperature 30 minutes before cooking.
  • Prepare chimichurri sauce: combine all ingredients except olive oil, lemon juice and lemon zest in a food processor. Pulse until finely chopped.
  • Transfer processed mixture to a bowl, stir in olive oil, lemon juice, lemon zest and season with salt and pepper to taste. Set aside and let sit for 10 minutes.
  • Brush your steak with olive oil and season generously with salt and pepper.
  • Preheat a large cast-iron skillet over medium heat. Raise the heat to high and add the steak. For medium - cook 8 minutes on one side and 5 minutes on the other side. Hold the steak with tongs and sear the edges. Transfer your steak to the cutting board, cover with foil, and let rest for 5 minutes.
  • Slice against the grain, transfer to a serving plate, pour 3 tbsp of chimichurri over the steak and enjoy!