Grilled Steak With Classic Chimichurri Sauce - - Tulsa, OK - News, Weather, Video and Sports - |

Grilled Steak With Classic Chimichurri Sauce

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· 8 (12-ounce) Certified Angus Beef ® brand strip or ribeye steaks

· 1/2 cup (1-ounce) chopped flat leaf Italian parsley

· 1/2 cup (1-ounce) chopped cilantro

· 1/2 onion (4-ounces), finely diced

· 3-4 cloves garlic (.75-ounce), minced

· 1 teaspoon dried oregano

· 1/2 teaspoon crushed red pepper flakes

· 1/2 teaspoon kosher salt

· 1/2 cup red wine vinegar

· 2 teaspoons agave nectar or honey

· 1/2 cup olive oil


In a food processor or blender combine parsley, cilantro, onion, garlic, oregano, red pepper and salt by pulsing to a finely chopped consistency. Add vinegar and agave nectar. With processor running, add oil in a slow stream until well combined. Transfer half of sauce to serving bowl, refrigerating remaining half for another use, up to two weeks. Grill steaks to desired doneness over medium high heat. Allow to rest 5 minutes and serve, topping with sauce.

Yields approximately 2 cups sauce, enough for 16 steaks

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