Grilled Steak with Italian Chimichurri

Ingredients

• 2 lbs ribeye steak (1.5 inches thick)
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1 tsp red pepper flakes
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat your grill to high heat, aiming for 450°F
2. 2Pat the steak dry with paper towels
3. 3Season both sides with sea salt and black pepper. Let sit at room temperature for 20 minutes
4. 4Combine olive oil, red wine vinegar, parsley, oregano, garlic, and red pepper flakes in a bowl. Stir well and set aside
5. 5Place steak on grill. Cook for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F
6. 6Transfer to cutting board and let rest for 5 minutes
7. 7Slice against the grain and serve with chimichurri on top