Steaks with Chimichurri Sauce

Ingredients

Chimichurri

• 1/2 cup Goya Extra Virgin Olive Oil
• 2 tablespoons red wine vinegar
• 1/2 cup finely chopped parsley
• 4 cloves garlic, finely chopped or minced
• 1 to 2 red chilis, deseeded and finely chopped*
• 3/4 teaspoon dried oregano
• 1/2-1 level teaspoon salt, coarse*
• 1/2 teaspoon pepper*

*adjust to your tastes

Steaks

• 4 pcs Farm Haven Ribeye or Striploin
• Salt to season
• Olive oil for brushing

Procedure

Chimichurri sauce

1. Mix all ingredients together in a bowl.
2. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using.

Steaks

1. Season steaks with salt and brush with olive oil.
2. Pan fry in a hot cast iron skillet or pan, over medium-high heat.
3. Cook to desired doneness.
4. Transfer steaks to a tray and let rest for 5 minutes.

Serving

1. Serve chimichurri on the side in a dip bowl with steaks (about 2-3 tablespoons of chimichurri per person).
2. Allow your guests to either dip their steaks in chimichurri or pour it over steaks.
3. Best served with grilled vegetables and roasted garlic.

Pro-tip: Chimichurri can be prepared in advance and refrigerated for up to 24 hours before serving.