Grilled Steak With Chimichurri Sauce - cooking recipe

Ingredients

3 lbs steak, London broil and rib eye work well
1/2 cup red wine vinegar, plus
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil, plus
3 tablespoons extra virgin olive oil
4 cups flat-leaf Italian parsley, stems removed, 1 bunch
4 garlic cloves, peeled
1 shallot, peeled and chopped
1 tablespoon lemon juice
1 teaspoon paprika, preferably smoked
1 teaspoon kosher salt
fresh ground black pepper, 5 grindings from a mill

Preparation

With a sharp knife, score the meat in a crisscross pattern, 6-8 times per side.
The cuts should be shallow, no more than 1/4 inch deep.
Place meat in a 9x13-inch baking dish and drizzle 3 tablespoons of red wine vinegar and 3 tablespoons of extra-virgin olive oil over the meat and let this marinate while you prepare the sauce.
To prepare the sauce, combine remaining vinegar and oil, parsley, garlic, shallot, lemon juice, paprika, salt, and the pepper in a blender or food processor and puree until smooth.
Heat grill or grill pan over medium-high heat until hot.
Pat steaks dry with paper towels and then sprinkle with salt and pepper to taste and cook 4-5 minutes per side for medium-rare.
Let steaks rest for 5 minutes, then cut them into thin slices on an angle, across the grain.
Drizzle with the chimichurri sauce on top and serve.