Steak with Chimichurri Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
3/4 cup finely chopped fresh italian parsley (from about 1 large bunch) |
1/2 cup plus 1 tablespoon olive oil |
3 tablespoons fresh lemon juice |
2 1/2 tablespoons finely chopped garlic |
2 1/2 teaspoons dried crushed red pepper |
2 6-ounce beef tenderloin steaks (about 1 inch thick) |
Directions:
1. Place chopped parsley in small metal bowl. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper. Season to taste with salt and pepper. Refrigerate at least 4 hours. (Can be made 1 day ahead.) Bring to room temperature before using.
2. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare. Slice steaks crosswise and arrange on platter. Spoon chimichurri sauce over and serve.
|
|