Grilled Beef and Peppers with Chimichurri Sauce

Chimichurri is the characteristic sauce of Argentina and Uruguay, which normally accompanies grilled beef or other seared meats. The main ingredient is flat-leaf parsley, but variations include other leafy herbs such as cilantro. The amount of garlic also varies, but authentic chimichurri it is Garlic: Don’t be shy about using a few cloves (or more, to taste).

for 4 people

Ingredients

For the chimichurri

• 1 cup tightly packed flat-leaf parsley, no long stems
• 1/4 cup cilantro leaves packed tightly
• 4 garlic cloves, coarsely chopped
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon dried red chili flakes
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• sea ​​salt

For the Meat and the Peppers

• olive oil, for brushing
• 2 8-oz rib-eye or New York steaks, about 1/2-inch thick
• sea ​​salt
• freshly ground black pepper
• 1 medium red bell pepper, julienned
• 1/2 small white onion, julienned
• 2 cups of cooked white rice and chopped chives, to serve

Preparation

For the chimichurri

1. Place the parsley, cilantro, garlic, vinegar, and lemon juice in a food processor. Process until finely chopped.
2. Remove the parsley mixture to a bowl and add the oil, chili flakes, oregano, and cumin. Season with salt and reserve. (Keep chimichurri, covered, at room temperature 3 to 4 hours, or cover and refrigerate overnight. Bring to room temperature before using.)

For the Meat and the Peppers

1. Heat a skillet over high heat and brush with oil. Season the steaks with salt and pepper and grill until golden brown on the outside and pink on the inside (or to desired degree of doneness), 3 to 4 minutes per side. Transfer the fillets to a cutting board and let rest 3 to 4 minutes.
2. Brush the pan with a little more oil and add the peppers and onions. Season with salt and pepper and grill, stirring several times (and scraping up any charcoal) until just beginning to brown, 3-4 minutes.

To serve, cut each steak into thin strips along the grain on a slight diagonal. Spoon 2 generous tablespoons of chimichurri sauce onto each of 4 plates. Divide beef slices on top of sauce, and divide roasted peppers and onions on top of steak.

Drizzle each with a little more chimichurri and serve rice topped with chopped chives on the side. (Pass any remaining chimichurri on the table or refrigerate overnight. Try it with scrambled eggs the next morning.)