Grilled Steak With Chimichurri Sauce

Ingredients

• 3 lbs steak, London broil and rib eye work well
• 1/2 cup red wine vinegar, plus
• 3 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil, plus
• 3 tablespoons extra-virgin olive oil
• 4 cups flat-leaf Italian parsley, stems removed, 1 bunch
• 4 garlic cloves, peeled
• 1 shallot, peeled and chopped
• 1 tablespoon lemon juice
• 1 teaspoon paprika, preferably smoked
• 1 teaspoon kosher salt
• fresh ground black pepper, 5 grindings from a mill

Directions

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.