• Katherine Arthurs

Greek Oregano + Garlic Steak Tips with Chimichurri Sauce

We have been putting this Chimichurri Sauce on everything....like everything, even bread. It's such a simple sauce, full of fresh herbs + flavors - that develops over time! So make it a day or two ahead of time + it will taste even better.

I am also obsessed with Hanger Steaks - they are cut into perfect pieces, marbled with lots of lovely fat + tender meat. They hold a marinate + rub very nicely. The simple garlic, oregano + olive oil rub with this recipe is easy + delicious - I love dried herbs when grilled. Throw the steaks on a hot grill + dip!

The sauce is everything - like everything. Well, the steak helps too. BUT the different elements of salt, tangy, fresh + spice in this sauce is great. Lends great to a warm steak - since the olive oil smoothly covers every crevice you want covered!

Store in an airtight container - I like using a Ball Jar - with a tight lid. It stays fresh in the refrigerator for over a week!

Greek Oregano + Garlic Steak Tips with Chimichurri Sauce

1 - 1 1/2 lb. steak tips (cut up pieces from hanger steak or sirloin - work great)

4 garlic cloves, chopped + divided by 1/2

2 tablespoons greek dried oregano

1 teaspoon salt, divided by 1/2

1 teaspoon pepper, divided by 1/2

1/2 cup olive oil, divided

4 tablespoons apple cider vinegar

1/3 cup fresh parsley, chopped

3 tablespoons fresh cilantro, chopped

1 large pinch red pepper flakes

zest from 1 lemon

juice from 1 lemon

Rub the steak with 2 chopped garlic cloves, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper + 3 tablespoons olive oil. Let sit for 20 minutes - or while you heat your grill.

Mix together the chimichurri in a small/medium mixing bowl - 2 garlic cloves, 1/2 teaspoon each salt + pepper, the remaining olive oil, apple cider vinegar, parsley, cilantro, red pepper flakes, lemon zest + juice. Let sit at room temperature.

Optional: Using wooden skewers, place 3 pieces of steak tips on each skewer. Repeat until finished with all the steak.

If not using skewers - place directly on the grill. Grill for 4-6 minutes on each side, depending on how well done you like you steak. Remove from grill + let sit for 5 minutes before serving.

Serve with the chimichurri on the side. Drizzle on top of the warm steak.

Store in an air tight container for 1 week. Use on chicken, as a salad dressing, dip for bread or over pasta.