Steak Chimichurri!! a match made in heaven.
For chimichurri sauce | ||
Cilantro/Flat leaf parsley | 1 1/2 Cup (24 tbs) | |
Fresh oregano | 1 Tablespoon ((or 1 teaspoon dry)) | |
Garlic | 2 Clove (10 gm) | |
Olive oil | 1/3 Cup (5.33 tbs) | |
Red pepper flakes | 1/4 Teaspoon | |
Red wine vinegar | 1 Tablespoon (Optional) | |
Fresh lime juice | 1 Teaspoon (Optional) | |
For steak | ||
1 1/2 | inch thick steaks | |
Black peppercorn | 4 Tablespoon , crushed | |
Kosher salt/Coarse salt | To Taste | |
Oil | 1 Tablespoon |
GETTING READY
1. Preheat oven to 350 degree F.
MAKING
2. For chimichurri sauce, in food processor, add cilantro, oregano, and garlic. Pulse to chop. Do not mush.
3. In a small bowl, transfer the cilantro mixture.
4. Pour olive oil, and mix to combine.
5. Drop salt, red pepper flakes, lime juice, and vinegar. Mix well. Set aside.
6. For steak, in a flat dish, combine salt and crushed peppercorn.
7. Put steak in dish, and press it firmly into the salt and peppercorn mixture. Coat on both sides.
8. Place a cast iron pan on heat, pour oil and wait until smoking hot.
9. Place steak, and cook for about 4 minutes. Flip, and cook for another 4 minutes.
10.Pop it in oven, and cook for 2-7 minutes or until done as desired.
11.Remove pan from oven, tent it with foil, and allow it to rest for 5 minutes.
SERVING
12. Serve hot steak with chimichurri sauce.
TIPS
Do not crush the peppercorn too fine.
Steak piece should have an internal temperature of 120-125 degree for rare, 130-135 degree for medium rare, and 140-145 degree for medium.
Serving size
Calories 723Calories from Fat 453
% Daily Value*
Total Fat 51 g78.5%
Saturated Fat 14 g70%
Trans Fat 0 g
Cholesterol
Sodium 219 mg9.13%
Total Carbohydrates 15 g5%
Dietary Fiber %
Sugars
Protein 46 g92%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet