Grilled Steak with Classic Chimichurri Sauce

• Gluten free
• Paleo

• Meat

  • 8 (12-ounce certified angus beef strip or ribeye steaks

• Produce

  • 1/2 cup Cilantro
  • 3 Cloves garlic (3/4-ounce
  • 1/2 cup Flat leaf italian parsley
  • 1/2 Onion (4-ounces
  • 1 tsp Oregano, dried

• Condiments

  • 2 tsp Agave nectar or honey

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/2 cup Red wine vinegar

Found on certifiedangusbeef.com

Ingredients

• 8 (12-ounce) Certified Angus Beef ® strip or ribeye steaks
• 1/2 cup (1-ounce) chopped flat leaf Italian parsley
• 1/2 cup (1-ounce) chopped cilantro
• 1/2 onion (4-ounces), finely diced
• 3-4 cloves garlic (3/4-ounce), minced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 1/2 cup red wine vinegar
• 2 teaspoons agave nectar or honey
• 1/2 cup olive oil

Directions

• In a food processor or blender combine parsley, cilantro, onion, garlic, oregano, red pepper and salt by pulsing to a finely chopped consistency.
• Add vinegar and agave nectar. With processor running, add oil in a slow stream until well combined. Transfer half of sauce to serving bowl, refrigerating remaining half for another use, up to two weeks.
• Grill steaks to desired doneness over medium high heat. Allow to rest 5 minutes and serve, topping with sauce.