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Black Pepper Crusted Steak With Chimichurri Sauce

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Ingredients
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 2 Pound (4 rib steak or tenderloin)
  Black peppercorn 4 Tablespoon, crushed
  Kosher salt/Coarse salt To Taste
  Oil 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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