Tuesday, November 27, 2012

Steaks with Chimichurri Sauce

Are you suffering from Thanksgiving overload?  A little taste bud trip to Argentina might be just what the doctor ordered.  Deviate completely from turkey and stuffing and get yourself a nice, juicy steak.  The classic bright green chimichurri sauce is full of intense flavors that pair beautifully with the juicy steak.  The garlic and freshness of the parsley give a great balance and make your mouth water for more.  The red wine vinegar give the sauce a needed punch to stand up to the meat.  These beautiful steaks would be great on their own, but the addition of the sauce (which is a breeze to make) turns this meal into a festive feast!  Simple sides of Baked or Weeknight Smashed potatoes and a salad would complete this fun meal.  
Steaks with Chimichurri Sauce
2 NY Strip Steaks
salt and pepper
1/4 cup parsley
3 cloves garlic
1/2 tsp. salt
1/4 tsp. black pepper
3 Tbs. olive oil
2 tsp. red wine vinegar

1.  Generously season the steaks on both sides with salt and pepper and allow to sit on the counter for 5 minutes to take the chill of the fridge off the steaks.
2.  Heat a skillet (preferably cast iron, if you have one) over very high heat.  Once the pan is super hot, sear the steaks for 3 minutes per side.
3.  Set the whole pan in a preheated, 375 degree oven.  Cook for 8 minutes.
4.  While the steaks are cooking, make the sauce.  Combine all of the chimichurri ingredients in a blender and blend until smooth.
It will be a beautiful thick, aromatic and very green sauce.
5.  Remove the steaks from the oven and allow to rest for 5 minutes.
Serve with the chimichurri sauce and enjoy!
One Year Ago: Sweet Potato Gnocchi with Sage Brown Butter
Two Years Ago: Lizzie's Sweet Potato Crunch

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