Chimichurri-Style Steak

Ingredients
1 cup fresh Italian parsley, finely chopped
6 pepperoncini peppers, finely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 1/2 lb boneless beef grilling steaks (strip, ribeye, or tenderloin)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 teaspoons butter
1 tablespoon fresh lemon juice

Prep

• Preheat grill.
• Chop parsley.
• Remove stems and seeds from pepperoncini; chop peppers (1/4 cup).

Steps

1. Combine parsley, pepperoncini, olive oil, garlic, and oregano; set aside. Season steaks with salt and pepper (wash hands). Place steaks on grill; coat top of steaks with parsley mixture. Grill 3 minutes without turning.
2. Turn steaks and coat other side with remaining mixture. Grill 3–5 more minutes until 145°F (for medium-rare) or until desired doneness.
3. Top each steak with 1/2 teaspoon butter; sprinkle with lemon juice. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)