Rib-Eye Steaks with Chimichurri | Saveur
Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice for steak in Argentina.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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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