Steak with Chimichurri

1: Season the ribeye steak generously with salt and pepper and let it come to room temperature for 30 minutes.

2: Prepare the chimichurri by mixing flat leaf parsley, cilantro, minced Fresno chili, minced garlic, olive oil, red wine vinegar, red chili flakes, and oregano in a bowl.

3: Squeeze the juice of one lemon and one lime into the chimichurri mixture, mix well, and add minced shallots and balsamic glaze.

4: Allow the chimichurri to marinate for at least 30 minutes.

5: Heat a pan to medium-high heat, oil it with neutral oil, and cook the steak for 2 minutes on each side.

6: With 1 minute left to cook, add butter and crushed garlic cloves to the pan to baste the steak.

7: Remove the steak from heat and let it rest for 5 minutes before slicing it on a bias.

8: Spoon the chimichurri sauce over the sliced steak and serve.