Instructions

• STEP 1

  Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

• STEP 2

  While the pan heats up, wash, dry, and trim green onions. Place on a plate, drizzle with oil, then season with salt and pepper.

  • 1 1/2 small bunches green onions (scallions)
  • 2 tsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

• STEP 3

  Once the pan is hot, add green onions and grill, turning occasionally, until charred and tender, 5-6 minutes. Return to the plate and set aside to cool slightly. (Reserve pan for later use.)

• STEP 4

  Meanwhile, pat the steak dry with paper towels and place on another plate; season with salt and pepper on both sides.

  • 1 1/2 lbs ribeye steak
  • 3/4 tsp salt
  • 1/2 tsp black pepper

• STEP 5

  Return pan to medium-high heat and coat with oil. Add steak and cook until desired doneness, 2-5 minutes per side. Remove to a clean plate and set aside to rest, 5 minutes.

  • 2 tsp extra virgin olive oil

• STEP 6

  While the steak is cooking, wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Place in a medium bowl.

  • 1 small bunch italian (flat-leaf) parsley

• STEP 7

  Peel and mince garlic. Add to the bowl with the parsley.

  • 3 cloves garlic

• STEP 8

  Roughly chop grilled green onions. Add to the bowl along with oil, vinegar, and spices, then stir to combine the chimichurri. Set aside.

  • 1/4 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1/2 tsp oregano, dried
  • 1/2 tsp crushed red pepper
  • 1/2 tsp salt

• STEP 9

  Thinly slice steak against the grain.

• STEP 10

  To serve, arrange steak on a platter and top with chimichurri. Enjoy!