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Steak with Chimichurri Sauce, Inc.   

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Steak with Chimichurri Sauce

The Minimalist Cooks Dinner:
More Than 100 Recipes for
Fast Weeknight Meals and
Casual Entertaining

by Mark Bittman, 2001, Broadway Books/Random House

Time: About 30 minutes, longer of you have time

Makes: 4 servings

“This simple, Argentine steak sauce is made almost entirely from parsley, with
relatively huge amounts of chopped garlic and red pepper. In spirit, it is not
unlike pesto, but because everything is hand-chopped rather than ground or
mashed, it has a bit more chew to it. And its powerful ingredients set it apart,
making it the perfect complement for mild-tasting but meaty tenderloin.”

3/4 cup washed, dried, and chopped fresh
parsley (about 1 large bunch)
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons finely chopped garlic
2 teaspoons crushed red pepper flakes
Salt and freshly ground black pepper
24 ounces beef tenderloin steaks,
each about 1 inch thick
 Omaha Steaks Private Reserve

1. Put the parsley in a bowl and whisk in the oil, along with the lemon
juice, garlic, crushed red pepper, and salt. Taste and adjust the
seasoning if necessary; let the sauce rest at room temperature for
an hour or two if you have time.
2. Put a large skillet over high heat and heat for 1 to 2 minutes. Mean-
while, season the steaks with salt and pepper. When the skillet is
hot, add the steaks and cook for about 3 minutes per side for
medium. Leave the steaks whole or slice them; serve with the
chimichurri spooned over them, passing more sauce at the table.

Wine: Inexpensive, rough red, like a no-name Cabernet or Zinfandel

Keys to Success

You almost cannot use too much garlic or red pepper here; cut back on the
amounts if you like, but chimichurri should be powerful. [Seems to me that
if you have a problem with garlic or red pepper, you might consider trying
another recipe…]
The sauce can be made several hours ahead (in fact it’s better that way); Keep
it at room temperature. If you’re going to keep it longer than that – up to a
day or so – refrigerate, then bring it back to room temperature before serving.

With Minimal Effort

Use the sauce on grilled pork or lamb chops; grilled or roasted leg of lamb;
or grilled, broiled, or roasted chicken thighs.

Featured Archive Recipes:
Mark Bittman's Oven-Grilled Steak
Sirloin Strip Roast with Roquefort Mushrooms
Sobrebarriga Bogotana
Steak au Poivre with Mustard Sauce

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