- 25 minutes
- 30-40 minutes
In a medium bowl, whisk the vinegar, juice, crushed red pepper, garlic and herbs until well combined. While whisking constantly, slowly stream in 1/3 cup of oil. Season the sauce with salt and black pepper as needed. Mix well and set aside.
Pat the steaks dry and season with salt and black pepper.
- In a large sauté pan over medium-high heat, pour 1 ½ tablespoons of oil. When hot, carefully add the steaks to pan without crowding, working in batches if necessary. Cook for about 5-7 minutes, without moving to create a deep brown sear. Turn and cook the other side for 5-7 minutes, depending on thickness, for medium rare/medium.
- Transfer the meat to a serving platter and allow to rest for 5-8 minutes.
- Top each steak with chimichurri and serve.