Chimichurri Sauce: I love making this sauce a couple of hours in advance, it allows the acids to break things down and increases the flavor. It's great on steak. This is my personal take and how I like it!
1/2 a bunch of cilantro
1/2 a bunch of flat leaf parsley
1 tbs fresh oregano
1/2 a small red chili pepper
1/2 a small jalepeño
1/2 a shallot
1 tbs of lemon juice
3 tbs of red wine vinegar
1/4 cup of olive oil
1/2 tsp of salt
Chop the cilantro, parsley, and oregano finely and add to a small bowl.
Cut the chili pepper and jalepeño in half, scrape out the seeds of both, if you want it spicier you can leave some seeds in. Chop both pepper halves very small and add to the herb mixture.
Chop the shallot very small and add to the bowl.
Add the lemon juice, red wine vinegar, olive oil, and salt to the bowl and mix together with a fork until all of the herbs are soaked in liquid and a slightly darker green.
Taste it, if you want it more tangy add more vinegar or olive oil if it's not wet enough.
I like to put mine in the fridge for a few hours to let the flavors marinate but you don't have to.
2 lbs of steak
Dry rub of your choosing
1/4 cup of butter
3 cloves of garlic
3 leaves of oregano
Generously coat the steak in dry rub and let it sit for an hour or so.
Turn the heat on medium low and put the butter and oregano into a cast iron skillet.
While the butter is melting smash the peeled garlic gloves with the bottom of a cup so they're slightly broken to release their flavor into the butter and add to the skillet.
Once the butter is hot add the steak to the pan and cook on one side for around 5-7 minutes depending on size. A brown crust should form on the bottom. While cooking continuously spoon the butter mixture over the steak.
Flip the steak and cook for approximately 5 more minutes until a golden brown crust forms. Remove from the heat and immediately wrap in tinfoil and let it sit for 15 minutes, flipping it halfway through.
Slice and serve with chimmichurri sauce spooned over it.