Steak with Chimichurri Sauce

This thick herb sauce adds a wonderful burst of flavor and color to your favorite steak.

Recipe adapted from Bon Appétit

Recipe - ST. LOUIS PARK (+Wines & Spirits)

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

Servings

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.