Steak and Chimichurri

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

2: Mix parsley, cilantro, 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 sauce and mix well.

4: Add in minced shallots and a splash of balsamic glaze to the chimichurri and let it marinate for at least 30 minutes.

5: Heat a pan to medium-high heat and add neutral oil.

6: Cook the seasoned steak for 2 minutes on each side, and during the last minute, add in the butter and crushed garlic cloves to baste the steak.

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

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