STEAK CHIMICHURRI WITH TOMATO SALAD

This has become one of my favorite fast quick meals

INGREDIENTS:

Chimichurri:

• 1/2 cup olive oil plus extra for cooking steak
• 2 tablespoons red wine vinegar
• 1/2 cup parsley, finely chopped
• 2 teaspoons fresh oregano, finely chopped
• 3 to 4 cloves garlic, finely chopped or minced
• 1 to 2 small red chilies, seeded and finely chopped (about 1 tablespoon)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4 pounds flatiron steak (skirt, hanger, or flank can be substituted; cooking times might vary depending on thickness)

Tomato Salad:

• 1 pint cherry or grape tomatoes, sliced in half
• 1/2 small red onion, thinly sliced
• 2 to 3 tablespoons extra virgin olive oil
• Salt and pepper, to taste

INSTRUCTIONS:

• To prepare the chimichurri: Mix together olive oil, vinegar, parsley, oregano, garlic, chilies, salt and pepper in a bowl.
• Sprinkle both sides of steak with salt and pepper. 
• Heat 1 tablespoon olive oil in cast-iron skillet over medium-high heat. 
• When smoking hot, add steak and cook, about 3 to 4 minutes per side for medium-rare. 
• Allow steak to rest for 5 minutes before serving. While the steak is resting, prepare the tomato salad. 
• In a bowl, toss the tomatoes and onion with olive oil. Season with salt and pepper.
• Slice the steak thinly against the grain. 
• Spoon chimichurri over the steak. Serve steak with tomato salad on the side.
• Note: Chimichurri can be prepared ahead of time and refrigerated for 24 hours, if needed.