Grilled Steak with Chimichurri Sauce

Grilled steak cooked to a medium rare temperature and topped with a homemade chimichurri sauce made with fresh herbs.

Ingredients: – ribeye steak (or your favorite cut of steak) – avocado oil – olive oil – red wine vinegar – fresh parsley – fresh cilantro – fresh oregano – jalapeno – shallot – garlic cloves

The Steps

Step 1: Heat half the grill to medium-high heat. Coat the steaks in olive oil and season generously with salt and pepper. Mince parsley, cilantro, oregano, jalapeno, garlic and shallot. Mix together with olive oil, red wine vinegar and salt and pepper.

Step 2: Place the steaks on the hot side of the grill. Sear about 2-3 minutes on first side. Flip and sear the other side about 2-3 minutes. Move the steaks to the side of the grill that is off and close the lid to cook with indirect heat. Cook until internal temperature reaches between 130-135 degrees.

Step 3: Remove steaks from grill. Allow steaks to rest for 10 minutes. Slice the steaks against the grain.

Step 4: Spread chimichurri across the steak. Save extra chimichurri on the side to dip steak if desired.

Hint: slice the steak against the grain to get a tender steak. If you cut along the grain, it can cause the steak to become tough. To cut against the grain, follow the parallel lines of the steak and cut in the opposite direction.

For the full recipe and more check out www.mothergriller.com