Name: Grilled Steak with Chimichurri Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup flat-leaf parsley, finely chopped; 4 garlic cloves, finely minced; 1 tablespoon fresh oregano leaves, chopped; 2 scallions, finely minced; 1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz; 1/2 cup extra virgin olive oil; 1/2 teaspoon sea salt; Black pepper to taste; 1/4 teaspoon red pepper flakes; 3 tablespoons red wine vinegar; 1/2 teaspoon ground cumin; 2 pounds steak of choice

Ingredients

1/2 cup flat-leaf parsley, finely chopped
4 garlic cloves, finely minced
1 tablespoon fresh oregano leaves, chopped
2 scallions, finely minced
1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt
Black pepper to taste
1/4 teaspoon red pepper flakes
3 tablespoons red wine vinegar
1/2 teaspoon ground cumin
2 pounds steak of choice

Instructions

Step one

Mix all the ingredients, except steak, together in a small bowl.

Step two

About 20 minutes before grilling, remove the steak from the refrigerator and let sit, covered, at room temperature.

Step three

Heat your grill to high. Brush the steak on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135° F), 5 to 7 minutes for medium (140° F) or 8 to 10 minutes for medium-well (150° F).

Step four

Transfer the steak to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Step five

You can serve the Chimichurri immediately or let it sit at room temperature for 12 hours. It is recommended you consume the sauce the day it is made. It can be covered and stored in the refrigerator for a day or two but let it set out until it is room temperature before serving.