Bife de Chorizo con Chimichurri

Step by stepInstructions

1. Make the chimichurri first: combine the parsley, garlic, oregano, olive oil, vinegar, chili flakes, and pepper in a bowl, and let it rest for at least 30 minutes.
2. Pat the steaks dry and season generously with the coarse salt on both sides, about 20 minutes before grilling.
3. Set up a hot fire: the coals should be glowing with a thin ash layer, or set your gas grill to high.
4. Grill the steaks for 4 to 5 minutes per side for medium-rare, turning once, until the outside is charred and the center reaches 135°F.
5. Rest the steaks on a board for 8 to 10 minutes, then slice against the grain into 1/2-inch strips.
6. Arrange the slices on a platter, spoon chimichurri generously over the top, and serve the rest on the side.