Pat dry <quantity>1<unit>kg</unit></quantity> of ribeye steak with a paper towel and add flaky salt to both sides

Heat the charcoal to high heat and place the steak. Grill the meat for about 6m on one side until you see a nice grilled surface.

Flip the steak and grill for 4m until the desired doneness

Pick the leaves from <quantity>1<unit>bunch</unit></quantity> of parsley and chop with a sharp knife to prevent oxidation

Finely chop <quantity>4</quantity> cloves of garlic and place in a bowl

Add the chopped parsley and <quantity>2<unit>tbsp</unit></quantity> of dried oregano

Add <quantity>2<unit>tsp</unit></quantity> of red chili flakes and <quantity>1<unit>tsp</unit></quantity> of salt

Add <quantity>3<unit>tbsp</unit></quantity> of water and <quantity>1<unit>tbsp</unit></quantity> of red wine vinegar

Add <quantity>½<unit>cup</unit></quantity> of vegetable oil and mix to combine. The chimichurri is ready

Cut the fat layer off the steak and slice it in small pieces

Separate the meat from the bone and slice it into strips.

Place the Chimichurri on a plate and cover with the steak strips

Plate the crispy pieces of fat and add flaky salt to taste. The grilled steak with chimichurri is ready

Enjoy this simple and delicious treat without moderation!