Grilled Steak with Chimichurri

Instructions

1. Prepare the steaks
   Remove steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels, then rub with 2 tablespoons olive oil. Season generously on both sides with salt and pepper.
2. Make the chimichurri sauce
   In a medium bowl, combine parsley, garlic, oregano, minced shallot, red wine vinegar, extra virgin olive oil, red pepper flakes, cumin, and 1/2 teaspoon salt. Stir well and let sit at room temperature for at least 15 minutes to allow flavors to meld.
3. Preheat the grill
   Preheat your grill to high heat (450-500°F). Oil the grates to prevent sticking. If using a cast-iron skillet, preheat it in the oven at 500°F for 20 minutes, then transfer to a hot stovetop burner.
4. Grill the steaks
   Place steaks on the hot grill or skillet. For medium-rare (recommended), cook for approximately 4-5 minutes on each side, depending on thickness. For medium, cook 5-6 minutes per side. Use a meat thermometer to check for your desired doneness: 130-135°F for medium-rare, 140-145°F for medium.
5. Rest the meat
   Remove steaks from heat and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 5-10 minutes to allow juices to redistribute throughout the meat.
6. Serve with chimichurri
   Slice the steaks against the grain or serve whole. Spoon generous amounts of chimichurri sauce over the top of each steak. Serve immediately with remaining chimichurri on the side.