Steak with Chimichurri

 

Steak with Chimichurri

Servings:*

2

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

This recipe can be prepared outdoors on the grill or inside on a pan. Either way, it captures the delicious flavors of summer grilling!

Recipe by Ariana Feygin

Directions

  1. 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. 

  2. 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.

  3. To make the chimichurri, combine the parsley, mint, olive oil, garlic, lemon juice, red pepper flakes, salt and pepper in a small bowl. 

  4. Spoon the chimichurri over your sliced steaks and serve. 
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.