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Steak with chimichurri sauce

(Karoline Boehm Goodnick for The Boston Globe)
May 9, 2012
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Serves 4 with leftovers

2cups flat-leaf parsley
1cup fresh cilantro leaves
1tablespoon fresh oregano leaves
3cloves garlic, peeled
½cup olive oil
¼cup red wine vinegar
¼teaspoon crushed red pepper
¾teaspoon salt
Black pepper, to taste
4strip or rib-eye steaks, or another favorite cut (2¾ pounds total)

1. Prepare a charcoal grill or turn the broiler to medium-high heat.

2. In a food processor, pulse the parsley, cilantro, oregano, and garlic until finely chopped. Add the oil, vinegar, red pepper, salt, and black pepper. Pulse until blended. Set aside ½ cup for the salad.

3. Sprinkle the steaks with salt and pepper. Grill or broil the steaks for 5 minutes on a side (for medium rare), or 7 minutes for medium. Transfer to a cutting board; rest for 5 minutes.

4. Slice 8 thin pieces of steak and set aside for the salad. Slice the remaining steak thickly and serve with the chimichurri. Lisa Zwirn

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