Steak With Chimichurri Sauce

By á-174942

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.