Grilled Lamb Steaks With Chimichurri
Ingredients
- For the chimichurri:
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh oregano, roughly chopped
- 2 garlic cloves, minced
- 6 tablespoons extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- For the lamb:
- 1 (4- to 6-pound) semi-boneless leg of lamb, trimmed of silver skin
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
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