Steak with Chimichurri Sauce
This thick herb sauce adds a wonderful burst of flavor and color to your favorite steak
Recipe by Ariana Feygin
Recipe by Ariana Feygin
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Steak with Chimichurri Sauce
000
Ingredients
2 steaks of your choice
2-3 tablespoons grapeseed oil
1 cup chopped parsley
1/2 cup chopped mint
1/4 cup olive oil
3 cloves of garlic, minced
juice of 1 lemon
1 teaspoon red pepper flakes
salt, to taste
pepper, to taste
Directions
- Pat your steaks dry with a paper towel. This helps get a crust on the outside. Heat the grapeseed oil in a large pan on high heat. Add the steaks and sear 2-3 minutes per side until golden. Lower the temperature and baste the steaks with their juices until they reach your desired internal temperature.
- Remove the steaks from the pan and allow them to rest 5-10 minutes before slicing. Sprinkle the sliced steaks with sea salt and pepper, to taste.
- To make the chimichurri, combine the parsley, mint, olive oil, garlic, lemon juice, red pepper flakes, salt and pepper in a small bowl.
- Spoon the chimichurri over your sliced steaks and serve.
0 minutes
Prep Time
0 minutes
Cook Time
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Servings
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Makes 0 servings
L&B Reserve Aged Beef Choice Porterhouse Steak, 1.5 Pound
$41.99 avg/ea$27.99/lb
L&B Grapeseed Oil, 16.9 Ounce
Deal
$4.99 was $5.49$0.30/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
L&B Fresh Mint, 0.75 Ounce
$3.49$4.65/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
L&B Crushed Red Pepper Flakes, 1.5 Ounce
$5.99$3.99/oz
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
Directions
- Pat your steaks dry with a paper towel. This helps get a crust on the outside. Heat the grapeseed oil in a large pan on high heat. Add the steaks and sear 2-3 minutes per side until golden. Lower the temperature and baste the steaks with their juices until they reach your desired internal temperature.
- Remove the steaks from the pan and allow them to rest 5-10 minutes before slicing. Sprinkle the sliced steaks with sea salt and pepper, to taste.
- To make the chimichurri, combine the parsley, mint, olive oil, garlic, lemon juice, red pepper flakes, salt and pepper in a small bowl.
- Spoon the chimichurri over your sliced steaks and serve.