Steak With Chimichurri Sauce
By á-174942
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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)
Details
Servings 2
Preparation
Step 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.
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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