With Chimichurri Sauce
Wine Suggestion: Ethos Reserve Cabernet Sauvignon, Canoe Ridge Estate Cabernet Sauvignon
2 pounds Steak-preferably flank, hanger, tri tip, or your favorite cut..
2 Tbs Olive Oil
1 tsp Dried Thyme
1 tsp Dried Oregano
salt and fresh ground black pepper
Rub the steak with 2 Tbs of the oil, dried thyme, dried oregano, salt and pepper. Allow to sit for at least 30 minutes. Preheat a grill and after the grill has heated, cook the steak to your desired doneness.
1 Bunch Parsley
5 Garlic Cloves
2 Tbs Chopped fresh Oregano
2 Tbs Lemon Juice
salt and fresh ground black pepper
Combine the parsley, garlic, oregano, and lemon juice in a blender and puree until smooth. Season to your taste with salt and pepper.
Serve the Chimichurri sauce over the steak, or use it as a dip.
