- 1/2 pound beef ribeye steak
- 2 cups fresh parsley and/or cilantro, stems removed, firmly packed
- 1/4 cup fresh oregano leaves (optional)
- 3-6 cloves garlic
- 2 tablespoons onion, chopped
- 1/2 cup olive oil, plus 1 tablespoon
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- Crushed red pepper flakes
- Coarsely ground black pepper
- Preheat oven to 450º F.
- Pulse the garlic and onion in a food processor until finely chopped. Add the fresh herbs and pulse briefly, until finely chopped. Transfer the herb mixture to a separate bowl; add the olive oil, lime juice, and vinegar, and stir to combine (the sauce should be chunky, not completely puréed). Season to taste with salt and red pepper flakes.
- Season the ribeye steak with salt and coarsely ground black pepper. In a skillet over medium-high heat, sear both sides of the steak in 1 tablespoon of olive oil, then place it in the hot oven for 5-10 minutes (depending on thickness) and roast until medium rare.
- Remove from the oven; let it rest 5 minutes, then slice the beef into 1/2-inch cubes or crosswise into 1/4-inch thick strips. To serve, place a dollop of sauce on each cube, skewer with a toothpick and arrange on a platter with extra sauce for dipping, or dredge beef strips in the sauce and serve on toasted baguette slices topped with extra sauce.
Accompany these South American-inspired appetizers with fried plantain slices or sweet potato chips.