Filete de ternera con chimichurri

Ingredientes

• 4 (1 to 1 1/2 -inch-thick) steaks (ribeye, strip steak, sirloin)
• Salt and black pepper
• Olive oil for brushing the steaks ((about 1-2 tablespoons))
• 1 cup chimichurri sauce (plus more for serving)

Preparación

1. 1

   Make chimichurri: Make the chimichurri and allow it to sit on the counter while seasoning ans cooking the steak. Although chimichurri is best serve the day it's made, it will keep 3-4 days in the fridge.

2. 2

   --- Grilling Method ---

3. 3

   Pat dry and season: Pat the steaks dry. Drizzle or brush the steak with olive oil. Season with salt and pepper. At this point, you are ready to grill your steaks or you can refrigerate them for up to 24 hours.

4. 4

   Preheat grill: Preheat the grill to high heat (450 to 500 degrees Fahrenheit)

5. 5

   Grill steak: Place the steaks on the hot grill and cook for about 3-5 minutes per side for medium rare. 5-7 for medium and 8-10 for medium well. To make sure the steak is done to your likeness, it's best to check the internal temperature with an instant read thermometer for accuracy.

6. 6

   --- Stovetop Method ---

7. 7

   Stovetop method: Pat the steaks dry and season with salt and pepper. Heat a skillet or grill pan over medium-high to high heat until very hot. Add oil and cook the steaks for about 3 to 5 minutes per side for medium-rare, depending on thickness.

8. 8

   --- For both cooking methods ---

9. 9

   Rest: Remove the steaks from the heat and allow them to rest, tented with aluminum foil for 8-10 minutes.

10. 10

    Serve: After resting, slice the steak against the grain and spoon over some of the chimichurri on top. Serve immediately.