- 1 packed cup fresh flat-leaf parsley leaves
- 3⁄4 packed cup fresh cilantro leaves
- 1⁄4 packed cup fresh oregano leaves
- 1⁄4 cup red wine vinegar
- 6 cloves garlic
- 1⁄2 jalapeño, stemmed
- Salt and freshly ground white pepper
- 1⁄2 cup plus 2 tbsp. extra-virgin olive oil
- 4 1 1⁄2"-thick rib-eye steaks (about 2 1⁄2 lbs. total)
- In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeño, 2 tsp. salt, and 1⁄2 tsp. pepper. While pulsing the food processor, drizzle in 1⁄2 cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl and set aside.
- 2. Season the steaks all over with salt and pepper. Heat 1 tbsp. oil in a large cast-iron skillet over high heat just until oil begins to smoke. Add 2 steaks and cook, flipping once, until well browned on both sides and medium rare, 8–10 minutes total. Transfer cooked steaks to a large plate, cover loosely with foil, and set aside in a warm spot. Repeat process with remaining oil and steaks. Serve steak with the chimichurri sauce.
Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina.