Pan-Seared Steak with Chimichurri

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Pan-Seared Steak with Chimichurri

Ingredients

• 1 1/2PoundsSteak, Rib Eye or Skirt

• Salt

• Pepper

• 4TablespoonsChopped Flat Italian Parsley

• 1TeaspoonChopped Rosemary

• 2ClovesFinely Chopped Garlic

• Red Pepper Flakes

• 2TablespoonsRed Wine Vinegar

• 1/2CupsOlive Oil

Instructions

• FOR THE STEAK:Rinse steak and pat dry with a paper towel.

• Rub oil on the steak. Season both sides of steak with saltand black pepper.

• Place a 12-inch cast-iron skillet overmedium-high heat for 2 to 3 minutes, or until hot.

• Cook steak in the hot skillet 3 to 4 minutes on each side oruntil a meat thermometer inserted into thickest portionregisters 130℉ (medium-rare).

• Remove from heat and let stand for 5 minutes.

• Cut steak diagonally across grain into ¼-inch-thick slices,and place on a serving platter.

• Pour chimichurri over sliced steak, and serve immediately with arugula, lemon, and chimichurri sauce.

• FOR CHIMICHURRI:Make chimichurri by stirring together garlic, a couple pinches of salt, a dash of red pepper flakes, and rosemary in a small bowl.

• Stir in red wine vinegar; let stand 5 minutes. Stir in parsley.

• Stir in parsley.

• Add remaining olive oil in a slow, steady stream, whisking constantly until smooth.

Nutrition

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