Are you suffering from Thanksgiving overload? A little taste bud trip to Argentina might be just what the doctor ordered. Deviate completely from turkey and stuffing and get yourself a nice, juicy steak. The classic bright green chimichurri sauce is full of intense flavors that pair beautifully with the juicy steak. The garlic and freshness of the parsley give a great balance and make your mouth water for more. The red wine vinegar give the sauce a needed punch to stand up to the meat. These beautiful steaks would be great on their own, but the addition of the sauce (which is a breeze to make) turns this meal into a festive feast! Simple sides of Baked or Weeknight Smashed potatoes and a salad would complete this fun meal.
2 NY Strip Steaks
salt and pepper
1/4 cup parsley
3 cloves garlic
1/2 tsp. salt
1/4 tsp. black pepper
3 Tbs. olive oil
2 tsp. red wine vinegar
1. Generously season the steaks on both sides with salt and pepper and allow to sit on the counter for 5 minutes to take the chill of the fridge off the steaks.
3. Set the whole pan in a preheated, 375 degree oven. Cook for 8 minutes.
4. While the steaks are cooking, make the sauce. Combine all of the chimichurri ingredients in a blender and blend until smooth.
It will be a beautiful thick, aromatic and very green sauce.
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