Grilled Steak with Chimichurri Sauce

Our Fourth of July weekend was relatively quiet. We spent an afternoon lingering at the Getty, then stayed home on the big day and made this steak. It's been a couple of weeks now, and Andrew is still talking about it. When we started preparing dinner, my expectations were not especially high for this dish. I assumed it would be acceptable fare for a summer holiday, but was unprepared for how my taste buds reacted.

The sauce, with a proper ratio of herbs to oil, will cling to your steak as you dip it in the bowl. Heat from the chili flakes makes each bite more exciting, and the parsley brightens up what could ordinarily feel like a heavy meal. We were feeling adventurous, so we opened a bottle of crisp Pinot Grigio that went surprisingly well with the red meat.


Adapted from Mark Bittman
Serves 2 to 4

I made the sauce without bothering with measurements, so those I’ve included are approximate. The only thing to be mindful of is adding too much oil. You want the sauce to be slightly thickened with a good ratio of parsley to oil for dipping. You can always add more oil, so start with less and gradually whisk in more as needed.

2 steaks, your favorite cut
1/2 cup chopped parsley
2 garlic cloves, minced
Pinch of red pepper flakes
Salt and freshly cracked pepper
Extra-virgin olive oil

Let steak come to room temperature, then season on both sides with salt and pepper. Grill over medium high heat for approximately 5 minutes per side, or until an instant read thermometer measures 140 degrees (for medium rare) or 145 degrees (for medium). Let the steak rest, covered in foil, for 10 minutes, then slice.

While the steak rests, prepare the sauce: In a medium bowl, combine parsley, garlic, red pepper flakes, salt and pepper. Whisk in approximately ½ cup of olive oil until the sauce is slightly thickened. Test for seasonings, and adjust if necessary. Pour over the steak, or divide into dipping bowls.