6 4-ounce steaks, such as top sirloin, rib eye, or filet mignon
5 cloves garlic, chopped
1 bunch parsley, leaves removed from stem and finely chopped
½ bunch oregano, (6-10 sprigs), finely chopped
½ jalapeño pepper, seeded and finely dices (red chile flakes are a great substitute)
2 lemons, zest and juice
½ teaspoon sea salt
½ cup olive oil, plus a little extra for grilling
Make the chimichurri:
Combine the garlic, parsley, oregano, jalapeño, lemon zest and juice, and sea salt. Stir in enough olive oil to create a perfectly drippy sauce. Taste, tap your toes, and adjust as needed.
Grill the steaks:
Brush the steaks with olive oil and grill on both sides until cooked to your preference. Season with salt and chimichurri!