Steak on the Coals with Chimichurri

Name: Steak on the Coals with Chimichurri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: Steak: 4 beef steaks or 2 larger steaks, 1 1/4 to 2 inches thick; Steak: Salt and black pepper to taste; Steak: 1 garlic clove halved; Chimichurri Sauce: 1/2 cup olive oil; Chimichurri Sauce: 1/4 cup red wine vinegar; Chimichurri Sauce: 1/3 cup finely chopped onion, shallot, or green onion; Chimichurri Sauce: 1/3 cup finely chopped parsley; Chimichurri Sauce: 4 garlic cloves, finely chopped; Chimichurri Sauce: 1 tablespoon finely chopped oregano; Chimichurri Sauce: 1/4 teaspoon cayenne pepper, or to taste; Chimichurri Sauce: 1/4 teaspoon black pepper, or to taste; Chimichurri Sauce: Salt to taste

Pairs With Cabernet Sauvignon

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Difficulty:: Medium
Prep Time:: 15 minutes
Cook Time:: 15 minutes
Total Time:: 30 minutes
Yield:: 4 to 6 servings

Ingredients

Steak

4 beef steaks or 2 larger steaks, 1 1/4 to 2 inches thick 8 beef steaks or 4 larger steaks, 1 1/4 to 2 inches thick
Salt and black pepper to taste Salt and black pepper to taste
1 garlic clove halved 2 garlic cloves, halved

Chimichurri Sauce

1/2 cup olive oil 1 cup olive oil
1/4 cup red wine vinegar 1/2 cup red wine vinegar
1/3 cup finely chopped onion, shallot, or green onion 2/3 cup finely chopped onion, shallot, or green onion
1/3 cup finely chopped parsley 2/3 cup finely chopped parsley
4 garlic cloves, finely chopped 8 garlic cloves, finely chopped
1 tablespoon finely chopped oregano 2 tablespoons finely chopped oregano
1/4 teaspoon cayenne pepper, or to taste 1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon black pepper, or to taste 1/2 teaspoon black pepper, or to taste
Salt to taste Salt to taste

Instructions

Pat dry the steaks and season both sides with salt and pepper. If desired, rub with the cut side of the garlic.
Grill or broil the steaks, turning them once just past the halfway point in the cooking time. Thicker steaks may require broiling farther from the heat or moving the steaks to a cooler section of the grill to complete the cooking. Let rest 5 minutes before serving.
For the chimichurri: Whisk the olive oil and red wine vinegar together in a small bowl. Stir in the remaining ingredients.
Cover and let stand for 2 hours to allow the flavors to develop. The sauce will keep, covered and refrigerated, for up to 2 days. Serve over meat.