Steps
- Set an oven rack about 6in / 15cm below the broiler and heat the broiler to high.
- Pulse 1 peeled garlic clove, 1 packed cup of parsley leaves, ¼ packed cup of fresh oregano leaves, and ¼ cup of olive oil in a food processor.
- Add 1 tablespoon of red wine vinegar, ¼ teaspoon of kosher salt, and ¼ teaspoon of red pepper flakes. Pulse until combined but still slightly chunky.
- Heat a small cast-iron skillet over medium-high heat. Add 225g of sharp provolone in a round about 1in / 2.5cm thick and cook for 30 seconds-1 minute, until the lower edges start to melt.
- Broil for 3-5 minutes, until very soft and browned in spots. Set the skillet on a heatproof surface and spoon chimichurri over the cheese, with the remainder alongside.