| 12 | 17 | 391 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 12 min | 4 |
| 1 cup | Parsley, fresh (flat leaf, for chimichurri) |
| 1/4 cup | Cilantro (coriander) (fresh, for chimichurri) |
| 1/2 cup | Extra virgin olive oil (for chimichurri) |
| 1/3 cup | Red wine vinegar (for chimichurri) |
| 1/2 tsp | Sea Salt (for chimichurri) |
| 2 clove(s) | Garlic (for chimichurri) |
| 1/2 tsp | Cumin (powder, for chimichurri) |
| 1/2 tsp | Red pepper flakes (for chimichurri) |
| 2 steak(s) | Beef, rib eye steak, lean (boneless, 8 ounces each) |
| 1 tbsp | Balsamic vinegar (for steak) |
| 1 tsp | Extra virgin olive oil (for steak) |
| 1 dash | Salt and pepper (to season steak) |
Chimichurri
1. Blend all ingredients in a food processor or blender until smooth.
Steak
1. Let steak sit out for about 30 minutes to bring to room temperature before cooking. Season with salt and pepper. Drizzle with balsamic vinegar and just enough olive oil to coat.
2. Heat a grill-pan over medium heat.
3. Add the steaks to the pan and cook for 4-5 minutes, then flip the steaks and cook an additional 5-6 minutes. Avoid moving the steaks around in the pan while cooking.
4. Remove from the pan, and let rest about 5 minutes.
5. Slice the meat in thin strips and drizzle with the chimichurri sauce. Serve and Enjoy!
| Meat | 0.6 |
| Vegetables | 0.4 |
