Name: Steak with Chimichurri Sauce
Yield: Serves 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)

Recipe information

Yield
Serves 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)

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.
Step 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.

TagsArgentinean South American Latin American Parsley Herbs & Spices Steak Beef Meat Main Dinner Keto Easy Quick Weeknight Meals 5 Ingredients or Fewer Sear Bon Appétit

Recipe notes

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