Ingredients
1 package(s) (7- to 8-oz) red beans-and-rice or wild rice box
2 (10-ounce) boneless beef top loin steaks, 1 inch thick, trimmed of fat
1 cup(s) (loosely packed) fresh parsley leaves, finely chopped
2 tablespoon(s) olive oil
1 tablespoon(s) red wine vinegar
1/2 teaspoon(s) dried oregano
1/4 teaspoon(s) crushed red pepper
1 clove(s) garlic, crushed with press
3/4 teaspoon(s) salt
Preparation
Prepare beans-and-rice mix as label directs; keep warm.
Meanwhile, pre-heat ridged grill pan on medium until hot. Evenly season steaks, on both sides, with 1/2 teaspoon salt.
Place steaks in grill pan and cook 16 to 18 minutes for medium-rare, or until desired doneness, turning steaks over once.
While steaks are cooking, prepare chimichurri sauce: In small bowl, with fork, mix parsley, oil, vinegar, oregano, crushed red pepper, garlic, and 1/4 teaspoon salt until blended.
