Chimichurri sauce is a well know Argentinean salsa. Many Countries including Spain have their own version with the common ingredients being made with oregano, chives and vinegar.
Serves 4
1 hanger steak or flank steak
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
For the Chimichurri sauce:
2 tablespoons fresh chives, finely chopped
1 1/2 tablespoon shallot, finely chopped
2 1/2 tablespoons fresh flat leaf parsley, coarsely chopped
1 tablespoon fresh oregano, coarsely chopped
3 tablespoons sherry vinegar
1 tablespoon extra virgin olive oil
Kosher slat and freshly ground black pepper
Red pepper flakes or minced jalapeno chile- optional
Instructions:
Preheat the oven to 475 degrees F.
Season the steak generously on both sides with salt and pepper.
Heat a griddle, cast iron skillet or saute pan over medium high heat until hot. Add the olive oil and warm it until it ripples.
Add the steak and cook on the first side for about 1 minutes, or until lightly browned. Using tongs, turn and cook on the second side for about 1 minute more, or until lightly browned.
Transfer the pan to the oven and cook for about 3 minuts, or until an instant read thermometer inserted into the center of the steak registers 125 degrees For to desired doneness.
Transfer the meat to a cutting board and let rest for 3-5 minutes.
To make the Chimichurri sauce:
In a small bowl, stir together the chives, shallots, parsley, oregnao, sherry vinegar, and olive oil. Season to taste with salt, pepper and red pepper flakes, set aside.
To serve: slice the steak across the grain on the diagonal into 1/2 inch thick strips. Arrange the strips on a warmed plate and drizzle with the sauce.