Steak with Spicy Chimichurri

• Sirloin or  ribeye steaks
• Olive 
• Salt and pepper, to season

For the Chimichurri:

• 1 cup fresh parsley, packed
• 1/2 cup fresh cilantro, packed
• 1 Red Onion chopped
• 3 roasted garlic cloves
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly-ground black pepper

METHOD:

• Season steaks with salt and brush with olive oil. Grill (or pan fry in a  over medium-high heat.
• Cook for 2-3 minutes each side for medium-rare; 3-4 minutes each side for medium; or 4-5 minutes each side for well done, depending on thickness.*  Transfer steaks to a tray and let rest for 5 minutes.
• For the spicy chimichurri: Add parsley,red onion, coriander, crushed roasted garlic cloves,  (these can be diced/chopped finely or thrown in a mini chopper or food processor). Slowly add the vinegar and then the olive oil until blended. Set aside.

Serve with rice, roasted plantain and a cold beer.