Argentinian Steak with Red Chimichurri

1 . Stage

Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.

2 . Stage

Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.

3 . Stage

Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.

4 . Stage

Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.

5 . Stage

Place steaks into marinade and refrigerate for 6 hours, to overnight.

6 . Stage

Preheat an outdoor grill for high heat and lightly oil the grate.

7 . Stage

Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.