Sort ingredients
amishlawnmower
QR Code
Listen
Pdf
Remove steaks from the refrigerator 30 minutes before cooking.
Combine garlic, oregano, and orange zest in a medium bowl; using the back of a spoon, crush with ¾ tsp. salt until fragrant.
Mix in parsley, orange juice, and vinegar.
Slowly whisk in ¼ cup extra-virgin olive oil until emulsified; season chimichurri with salt and pepper.
Season steaks all over with salt and pepper.
Heat remaining 2 tsp. olive oil in a large skillet over medium-high heat.
Add steaks and cook, turning once, until browned and medium-rare, 4–6 minutes per side.
Let rest at least 10 minutes before slicing against the grain.
Reserve 4 oz. steak for Steak and Arugula Salad.
Serve steaks with chimichurri.