All aboard! Let’s take a little trip south of the equator. I guarantee you won’t regret it. With succulent rib-eye steak and garlic-infused chimichurri sauce, your palate will experience an explosion of flavor.
Simplicity seems key to this recipe—multiple condiments are unnecessary. Just pile the steak and drizzle the chimichurri sauce on top of grilled flat bread. Of course if you’re feeling adventurous, there’s no problem with adding a little Cotija cheese, tomatoes or avocado—I just prefer to make the flavorful sauce the star of the meal. I included photos of both options.
Chimichurri sauce recipe:
1 cup lightly packed chopped parsley
3 to 5 cloves garlic, minced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. chili pepper flakes
2 tbsp. fresh oregano leaves (optional)
2 tbsp. shallot or onion, minced
3/4 cup vegetable or olive oil
3 tbsp. sherry wine vinegar
3 tbsp. lemon juice
1 tbsp. cayenne pepper
3 tbsp. salt
2 1/2 lbs. rib-eye steak, 1 1/2 inches thick
Trader Joe’s flat bread, grilled
Place all chimichurri sauce in a blender or food processor and pulse until well chopped, but not pureed.
Massage both sides of the steak with the salt and cayenne pepper.
Place the steak directly over a hot grill (quickly sear both sides first) then grill on medium heat. Remove steak from the grill and slice long strips from the outer edges of the steak. Cook the flat bread on the grill for a few minutes. Assemble your pita and enjoy!