oh, it is love. [steak & chimichurri pita]

I forgot how much I love chimichurri, until my boyfriend suggested I make it for dinner last weekend. This chimichurri is delectable and made even better atop juicy, grilled steak. Wrap everything up inside a grilled pita and it’s even more delicious (if that’s possible)!

steak & chimichurri pita

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Ingredients

Chimichurri recipe:
1½ - 2 cups lightly packed chopped parsley, plus more for garnish, if desired
4-5 cloves garlic, minced
1 tsp. salt, plus more to taste
½ tsp. freshly ground pepper, plus more to taste
½ tsp. red chili pepper flakes
2 tbsp. fresh oregano leaves
2 tbsp. shallot or onion, minced
¾ cup vegetable oil
3 tbsp. sherry wine vinegar
3 tbsp. lemon juice
Cotija cheese, for garnish, if desired
Steak recipe:
1 tbsp. cayenne pepper
3 tbsp. salt
2½ lbs. rib-eye steak, 1½ inches thick
Trader Joe’s flat bread, grilled

Instructions

Place all chimichurri ingredients 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, until cooked to medium doneness. 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. Top pita with steak, chimichurri and cotija cheese, if desired.