Steak with Chimichurri Recipe • June Oven

Steak with Chimichurri

This quick entree for two takes advantage of the June Oven’s Steak Cook-Program. Your June will take care of the hard part--cooking the steak to your preference--while you make the savory, garlicky sauce to serve alongside it. You’ll be glad to have this sauce recipe in your repertoire--chimichurri, a versatile condiment with roots in South America, is a great steak sauce, but it's also wonderful drizzled on other proteins and vegetables, or even used as a marinade. To make this dinner even easier, make the chimichurri a day ahead and keep it refrigerated--just bring it to room temperature before serving. We like to use a more indulgent steak cut here, like New York strips, but any cut will work well.

Prep Time — 15 min

Cook Time — 30 min

Servings — 2

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Ingredients

¼ cup chopped parsley

3 tablespoons red wine vinegar

2½ tablespoons crushed garlic

2 tablespoons oregano leaves

2 teaspoons red pepper flakes

½ teaspoon salt

¼ teaspoon black pepper

½ cup extra-virgin olive oil

2 beef steaks

1 teaspoon salt

¼ teaspoon black pepper

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