This Scallion Chimichurri Sauce takes 5 minutes to pulse together and is the perfect accompaniment for a seared steak.
1bunch flat leaf parsley(leaves only, about 1.5 cups, packed)
2tbspfresh oregano(leaves only)
5clovesgarlicsmashed and peeled
1/2cupextra virgin olive oil
3tbspred wine vinegar
1 1/2poundsdesired steak cut(I like strip)
Place the scallions, parsley, oregano, and garlic in a food processor. Season with the salt and pepper, and pulse until everything is chopped up.
With the machine running, slowly pour in the olive oil and red wine vinegar, until incorporated.
Cook the steak via your desired method. Most of the time I’ll heat up a cast iron skillet over medium high heat and cook it until medium rare, which depending on thickness, takes 7-8 minutes. Let the steak rest for 5 minutes, then slice and serve with the chimichurri. Enjoy!