Step 1: Prepare the Cabbage. Remove any loose or damaged outer leaves from the head of cabbage. Place the cabbage on a cutting board with the core facing down. Carefully slice the cabbage into 1-inch thick 'steaks' through the core. It's crucial that each slice includes a bit of the core to help hold the 'steak' together during cooking. You'll likely get 4-6 good steaks from a medium-sized cabbage.
Step 2: Make the Chimichurri. In a food processor, combine the fresh parsley, oregano, garlic, red wine vinegar, red pepper flakes, and a pinch of salt and black pepper. Pulse until finely chopped but not pureed. With the food processor running on low, slowly drizzle in the extra virgin olive oil until the mixture is well combined and forms a vibrant, slightly chunky sauce. Taste and adjust seasoning as needed. Set aside.
Step 3: Season the Cabbage Steaks. Lightly brush both sides of each cabbage steak with a little olive oil. Season generously with salt and freshly ground black pepper. Don't be shy with the seasoning; cabbage can take it!
Step 4: Blister the Cabbage. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, place 2-3 cabbage steaks in the pan, making sure not to overcrowd it. Cook for 5-7 minutes per side, or until deeply golden brown, slightly charred, and tender when pierced with a fork. The goal is to get a beautiful blistered exterior. You might need to adjust the heat as you go to prevent burning.
Step 5: Repeat and Serve. Remove the cooked cabbage steaks from the pan and repeat with the remaining steaks. Once all cabbage steaks are cooked, arrange them on a serving platter. Generously spoon the fresh chimichurri over each Blistered Cabbage Steak with Chimichurri.