Bistec Argentino Al Chimichurri Steak With Chimichurri Sauce

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Chimichurri is a tangy herb paste that's used as both a marinade and a sauce. Here, cilantro replaces traditional parsley in the topping for these flavorful rib-eye steaks. Found on myrecipes.com.

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Steps

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To make chimichurri , combine cilantro , vinegar , oil , garlic , adobo , oregano , pepper , and chile flakes.

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Rinse beef , pat dry , and rub all over with steak seasoning mix.

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In a 10- to 12-inch nonstick frying pan over medium-high heat , melt 1 teaspoon butter.

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Lay steaks in pan and cook , turning as needed , to brown all sides , including edges , about 10 minutes total for very rare.

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For medium rare , cook 2 or 3 minutes more.

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To reduce spattering , wipe fat from pan with paper towels.

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Transfer steaks to a platter.

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Keep warm.

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If dark charred bits are present in pan , wipe out with a paper towel.

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Add remaining butter to pan and stir.

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When melted , add chimichurri sauce.

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Cut meat into 4 portions and set on plates.

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Pour meat juices from platter into frying pan , then ladle sauce over steaks.

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Ingredients

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fresh cilantro, balsamic vinegar, olive oil, garlic cloves, adobo seasoning, dried oregano, pepper, red chili pepper flakes, rib eye steaks, herb seasoning mix, butter