Sizzling Top Blade Steak with Vibrant Chimichurri Sauce

Ingredients

Dried Oregano

1 teaspoon

Red pepper flakes

1/2 teaspoon

Fresh lemon juice

2 tablespoons

Red wine vinegar

1/4 cup

Fresh cilantro, chopped

1 cup

Fresh parsley, chopped

1 cup

Salt

1 teaspoon, plus extra for seasoning steak

Black pepper

1/2 teaspoon, plus extra for seasoning steak

Garlic cloves, minced

3

Olive oil

1/2 cup, plus extra for drizzling steak

Top blade steak

2 (8-ounce) steaks

Instructions

1. Preheat your grill on high heat.
2. Drizzle the top blade steaks with olive oil, then rub them with the minced garlic and season generously with salt and pepper.
3. Place the steaks on the grill and cook for 4-5 minutes on each side, or until they reach your desired level of doneness.
4. While the steaks are grilling, prepare the chimichurri sauce. Combine the chopped parsley, cilantro, red wine vinegar, lemon juice, red pepper flakes, oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 cup of olive oil in a food processor.
5. Pulse the chimichurri ingredients until well combined but still a bit chunky, to retain the fresh texture of the herbs.
6. Once the steaks are done, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute throughout the steak.
7. Serve the top blade steaks hot, with a generous spoonful of the chimichurri sauce on top, and extra on the side. Enjoy your culinary trip to Argentina!