Photo by kitchen witch
kitchen witch's Notes:
Expand6 garlic cloves Ask a question about this ingredient
2 jalapenos, seeded Ask a question about this ingredient
1/2 cup sherry vinegar Ask a question about this ingredient
1/2 cup packed fresh basil leaves Ask a question about this ingredient
1/2 cup packed fresh Italian parsley leaves Ask a question about this ingredient
juice of one lemon Ask a question about this ingredient
1 cup extra-virgin olive oil Ask a question about this ingredient
1 teaspoon of each: freshly ground black pepper and sea salt Ask a question about this ingredient
4 rib-eye steaks, 1 3/4 inch thick, 8 to 10 ounces each Ask a question about this ingredient
Combine garlic, jalapenos, vinegar, basil, parsley, lemon juice, olive oil, black pepper, and sea salt in food processor and process until smooth.
Ask a question about this stepReserve 1/3 cup of the chimichurri to serve later. Place the steaks in a large shallow baking dish, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours.
Ask a question about this stepPreheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with sea salt and black pepper. Discard remaining marinade. Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare or until desired doneness.
Ask a question about this stepSpoon some chimichurri over the meat. Serve with the remaining chimichurri sauce at the table.
Ask a question about this step
Brette is the Editorial Assistant of Food52.
