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 (3/4-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. Set aside half of sauce in an air-tight container and refrigerate. Put steak in a casserole pan, coat evenly with remaining chimichurri, cover with plastic wrap and marinate in the refrigerator at least four hours, or overnight for deeper flavor and tenderness.
Remove steak from chimichurri marinade and wipe clean, discarding marinade. Grill steaks to desired doneness over medium high heat.
Allow to rest 5 minutes and serve, topping with reserved chimichurri sauce.
Serves 4; approximately 2 cups chimichurri sauce
Reprinted with permission from
Certified Angus Beef LLC.