Grilled Steak And Chimichurri Sauce

Prepare the Steaks:

Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before grilling.
Pat the steaks dry with paper towels to ensure proper searing.
Rub each steak with olive oil and then season both sides with sea salt and black pepper.
Prepare the Grill:

Preheat your grill to high heat. You want the grill to be very hot, around 450-500°F (232-260°C).

Grill the Steaks:

Place the steaks on the hot grill and cook for 2-3 minutes. Do not move them; this will allow the steaks to form a crusty sear with grill marks.
Turn the steaks over and add the rosemary, thyme, and garlic to the grill, if using.
For rare, grill for an additional 2-3 minutes (internal temperature of 120-130°F or 49-54°C).
For medium-rare, grill for 3-4 minutes on the second side (internal temperature of 130-135°F or 54-57°C).
For well done, grill for 5-6 minutes on the second side (internal temperature of 160-170°F or 71-77°C).
Use a meat thermometer to check for doneness.

Rest the Steaks:

Remove the steaks from the grill and let them rest for at least 5 minutes. This allows the juices to redistribute throughout the meat.
Serve:

Serve the steaks with the grilled herbs on top for aroma and presentation.
Note: Grill times can vary based on the steak's thickness, the heat of the grill, and individual preference for doneness. Always use a meat thermometer to ensure the steak has reached your preferred level of doneness. Enjoy your perfectly grilled steak with a side of roasted vegetables, a salad, or a baked potato.

Prepare the Herbs:

Rinse the parsley and cilantro (if using) under cold water and pat dry with paper towels. Remove the stems and focus on using the leaves, which carry most of the flavor.
Blend the Ingredients:

In a food processor, combine the parsley, cilantro, garlic, and oregano. Pulse a few times until the herbs and garlic are finely chopped.
Add the olive oil, red wine vinegar, and lime juice (if using) to the mixture. Blend until well combined but still a bit coarse in texture for a traditional chimichurri.
If you don't have a food processor, you can finely chop the ingredients by hand and mix them in a bowl.

Season the Sauce:

Transfer the sauce to a bowl if you haven’t used one already. Stir in the red pepper flakes, salt, and black pepper. Adjust the seasoning to your taste.
Let It Marinate:

Allow the sauce to sit for at least 10 minutes to let the flavors meld together. For best results, you can cover and refrigerate it for a couple of hours or overnight.
Serve:

Chimichurri is best served at room temperature. Drizzle it over grilled meats, especially steak, or use it as a marinade.
This vibrant and tangy sauce is a staple in Argentinean cuisine and is the perfect accompaniment to grilled meats. The freshness of the herbs and the tangy bite of the vinegar will bring any dish to life. Enjoy your homemade chimichurri sauce!