Ingredients
• 1/4 cup coarsely chopped parsley
• 3 tablespoons red wine vinegar
• 4 large garlic cloves, minced (2 1/2 tablespoons)
• 2 tablespoons oregano leaves ( 2/3 teaspoon dried oregano)
• 2 teaspoons crushed red pepper
• Kosher salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
Reserve a third of the chimichurri as a sauce and place the rest in a plastic bag big enough for the raw steak. Add the steak. Seal the bag tightly. Massage the marinade around the steak and refrigerate overnight. When ready to cook, remove the steak and reserved sauce from the refrigerator. Remove the excess marinade from the steak and grill. Slice across the grain. Garnish with the reserved fresh chimichurri.
