Steak With Chimichurri Sauce

Recipe Ingredients

3/4 cup	109g / 3.8oz	Finely-chopped fresh Italian parsley
		= (from about 1 large bunch)
1/2 cup	118ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	Fresh lemon juice
2 1/2 tablespoons	37ml	Finely-chopped garlic
2 1/2 teaspoons	12ml	Dried crushed red pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Beef tenderloin steaks, 1" thick - (6 oz ea)

Recipe Instructions

Place chopped parsley in small metal bowl. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper. Season to taste with salt and pepper. Refrigerate at least 4 hours. (Can be made 1 day ahead.) Bring to room temperature before using.

Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare. Slice steaks crosswise and arrange on platter. Spoon chimichurri sauce over and serve.

This recipe yields 2 servings.

Source:
Bon Appetit, November 1997

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