Grilled beef steak with chimichurri sauce

Ingredients:

For the steak:

• 2 beef top round steaks, 220-340 g each
• Coarse salt and freshly ground pepper
• 2 tablespoons of vegetable oil

For the sauce:

• 1/2 cup fresh cilantro leaves, coarsely chopped
• 1/2 cup fresh parsley leaves, coarsely chopped
• 1 tbsp finely chopped onion
• Juice of 1/2 lemon
• 2 tablespoons white wine vinegar
• 1 clove garlic, finely chopped or crushed with a press
• A pinch of hot red pepper petals
• Coarse salt and freshly ground pepper
• 1/3 cup olive oil

Preparation:

1. Prepare the steaks: Place the steaks on a cutting board and cut them crosswise into four equal pieces. Use a knife to round off the sharp edges for a neater appearance. Pat the steaks dry with paper towels, then season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Let them rest for 15-30 minutes until they reach room temperature.
2. Meanwhile, prepare the chimichurri sauce. (Latin American sauce for grilled meats): In a bowl or food processor, combine the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper and pulse until finely chopped. Slowly pour in the olive oil and pulse for another 4 seconds, until almost smooth. Transfer the sauce to a small bowl and set aside.
3. Preheat a grill or grill pan to medium-high heat. Brush both sides of each steak with vegetable oil, then sear, undisturbed, for 3-5 minutes, until the steak is charred. Flip and continue grilling until medium-rare. The internal temperature should reach 125°F (52°C). Transfer to plates and let rest for 5 minutes. Serve with chimichurri sauce.