Chimichurri Steak

Argentina is famous for chimichurri, a bright, herbacious green sauce. Here, we slather it over charbroiled steaks.

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  • Makes: 2 servings
  • Prep: 20 mins
  • Stand: 30 mins
  • Roast: 10 mins 400°F

Chimichurri Steak

Directions

  1. Allow steaks to stand at room temperature for 30 minutes. Preheat oven to 400 degrees F. Trim fat from steaks. Pat steaks dry with paper towels. Sprinkle 1/2 teaspoon kosher salt and the freshly ground black pepper over all sides of steaks; set aside. Coat a large oven-going grill pan or skillet lightly with cooking spray. Heat over medium-high heat; reduce heat to medium. Add steaks; cook about 4 minutes or until browned, turning once halfway through cooking time. Transfer pan to oven. Roast for 10 to 13 minutes or until medium-rare doneness (an instant-read thermometer registers 145 degrees F when inserted in centers of steaks). Transfer steaks to a serving platter. Cover with foil; let stand for 10 minutes.
  2. Meanwhile, for chimichurri, in a food processor or blender combine cilantro, parsley, vinegar, garlic, 1/2 teaspoon kosher salt, the cumin, and the crushed red pepper. With processor or blender running, slowly add oil in a thin steady stream through opening in lid, blending until mixture is smooth. Serve chimichurri with steaks.

Simple Grilled Vegetables

From the Test Kitchen

Simple Grilled Vegetables

Lightly brush small zucchini and/or yellow squash, halved lengthwise; and 1/2 of a small red onion, cut into 1/2-inch-thick slices; with 1 tablespoon of vegetable oil. For a charcoal or gas grill, place vegetables directly over medium heat. Cover and grill until vegetables are tender, about 10 minutes. Remove and cool slightly. Cut vegetables into 1/2-inch pieces.

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Nutrition Facts (Chimichurri Steak)

  • Per serving:
  • 1058 kcal ,
  • 78 g fat
  • (38 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 26 g monounsaturated fat ),
  • 346 mg chol. ,
  • 874 mg sodium ,
  • 6 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 74 g pro.
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