Rib-Eye Steaks with Chimichurri
Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice for steak in Argentina.
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Cooking tools:
- Food processor
- Cast iron skillet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
- Aluminum foil
- Tongs
- Stove
Ingredients
- 1 cup packed fresh flat-leaf parsley leaves
- 3⁄4 cup packed fresh cilantro leaves
- 1⁄4 cup packed fresh oregano leaves
- 1⁄4 cup red wine vinegar
- 6 cloves garlic
- 1⁄2 jalapeño, stemmed
- Salt and freshly ground white pepper
- 1⁄2 cup plus 2 tbsp. extra-virgin olive oil
- 4 (1½"-thick) rib-eye steaks (about 2½ lbs. total)
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