Ribeye Steaks with Chimichurri Sauce

Remove steaks from the refrigerator and allow to come to room temperature. Meanwhile, for the Argentine hot seasoning chimichurri, wash cilantro and parsley, shake dry, pluck leaves, and chop; set aside half of the parsley. Peel shallot and garlic and dice very finely. Halve chili pepper lengthwise, remove seeds, wash and chop. Mix everything together with cumin, salt, 6 tablespoons olive oil, lemon zest and juice, and pepper in a bowl.

For the salad, clean the lettuce, wash, spin dry and pluck into bite-sized pieces. Clean, wash and dice the tomatoes. Peel and finely dice onion. Rinse corn and drain. Wash basil, shake dry, pluck leaves and chop. Mix lettuce, tomatoes, onion, corn, basil and parsley set aside in a salad bowl.

Rinse steaks and pat dry. Heat canola oil in a pan, season meat with salt and sear in pan on both sides for 2-3 minutes each over high heat. Remove pan from heat and let steaks sit in it for 1 minute. Season with pepper.