Steak With Chimichurri Sauce

Steak With Chimichurri Sauce
Steak With Chimichurri Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 3/4

    cup finely-chopped fresh Italian parsley (from about 1 large bunch)

  • 1/2

    cup olive oil 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

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    beef tenderloin steaks, 1" thick (6 oz ea)

Directions

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. 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. This recipe yields 2 servings.

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