Grill Pan Chimichurri Steak

• 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

1. Prepare beans-and-rice mix as label directs; keep warm.
2. Meanwhile, pre-heat ridged grill pan on medium until hot. Evenly season steaks, on both sides, with 1/2 teaspoon salt.
3. Place steaks in grill pan and cook 16 to 18 minutes for medium-rare, or until desired doneness, turning steaks over once.
4. 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.

red beans, boneless beef top loin, cups, olive oil, red wine vinegar, oregano, red pepper, garlic, salt

Taken from www.epicurious.com/recipes/member/views/grill-pan-chimichurri-steak-50124534 (may not work)