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

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

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