New York Steak with Chimichurri

Ingredients:

• 2 (8 oz) New York steaks
• ¼ cup (lightly packed) finely chopped parsley
• ¼ cup olive oil
• 1 Tbsp red wine vinegar
• 1 Tbsp fresh oregano, finely chopped
• 2 cloves garlic, minced
• 1 serrano pepper, seeded and minced
• Salt and pepper, to taste

Instructions:

1. Remove steaks from the refrigerator 30 minutes before cooking. Rub with salt and pepper.
2. In a small bowl, mix parsley, olive oil. Red wine vinegar, oregano, garlic, chili pepper, and salt and pepper. Taste and adjust seasonings if desired. Let sit at least 10 minutes to allow flavors to mingle. Separate out 2-3 Tbsp to baste meat while cooking, reserving the rest for serving. 
3. Preheat a well-seasoned cast iron skillet on high heat for 5 minutes. Add a little avocado oil to coat the pan.
4. Cook steaks without moving for 3-4 minutes on each side, and 30 seconds on the fat cap, basting with chimichurri. (We did 3 minutes each side for a rare steak).
5. Remove from heat to a cutting board, and rest for 10 minutes. Slice and serve with reserved chimichurri.

Makes 2 servings

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