Steak with chimichurri

Name: steak with chimichurri
Total time: 80 min
Yield: 4
Ingredients: 1 toe big garlic; 3 tablespoon Red wine vinegar; 100 milliliters olive oil; 1 teaspoon cayenne pepper; 2 teaspoon fine mustard; 1 teaspoon dried oregano; 1 Red pepper; 1 shallot; 2 tablespoon parsley; 1 tablespoon oregano; 4 steak

Ingredients

Directions

Let the steaks come to room temperature. Peel the garlic. Remove the seeds from the red pepper and finely chop the pepper.
Cut the shallot finely. Finely chop the parsley and oregano. Squeeze the garlic over a bowl. Add the vinegar, olive oil, cayenne pepper, mustard, dried oregano, some salt and freshly ground black pepper.
Beat everything with a whisk to a tied dressing. Stir in the red pepper, shallot, parsley and oregano. Leave the chimichurri for an hour so that the flavors can develop.
Heat the grill pan or barbecue until it is piping hot.
Rub the steaks with salt, pepper and a tablespoon of olive oil. Roast the steaks nicely brown in four to six minutes. From the inside they are still rosé.
Serve the steaks with the chimichurri on them.