Grilled Steak With Chimichurri Sauce

1. 1

   With a sharp knife, score the meat in a crisscross pattern, 6-8 times per side.

2. 2

   The cuts should be shallow, no more than 1/4 inch deep.

3. 3

   Place meat in a 9x13-inch baking dish and drizzle 3 tablespoons of red wine vinegar and 3 tablespoons of extra-virgin olive oil over the meat and let this marinate while you prepare the sauce.

4. 4

   To prepare the sauce, combine remaining vinegar and oil, parsley, garlic, shallot, lemon juice, paprika, salt, and the pepper in a blender or food processor and puree until smooth.

5. 5

   Heat grill or grill pan over medium-high heat until hot.

6. 6

   Pat steaks dry with paper towels and then sprinkle with salt and pepper to taste and cook 4-5 minutes per side for medium-rare.

7. 7

   Let steaks rest for 5 minutes, then cut them into thin slices on an angle, across the grain.

8. 8

   Drizzle with the chimichurri sauce on top and serve.

* Per serving · 4 servings · Values may vary.