Marinated Rib-Eye Steak with Chimichurri Sauce
Called chuletón in Spanish, these rib-eyes can be cooked indoors or out. To get more mileage (aka servings) from the steaks, thinly slice them on a diagonal aft
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Cooking tools:
- Cast iron skillet
- Griddle
- Grill
- Baking dish
- Zip-top bag
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving platter
- Plate
- Oven
- Stove
Ingredients
- 2/3 cup fresh cilantro, loosely packed
- 1 cup fresh flat-leaf parsley, loosely packed
- 1/4 cup red wine vinegar
- 5 garlic cloves, peeled
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt (kosher or sea)
- 1/4 teaspoon hot red pepper flakes
- 1 small onion, finely chopped
- 1/4 cup water
- 1/4 cup extra virgin olive oil
- Two 8- to 10-ounce rib-eyes, each at least 1 inch thick
- 1 to 2 tablespoons extra virgin olive oil
- Coarse salt (kosher or sea)
- Freshly ground black pepper
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