Bistec Argentino al Chimichurri (Steak with Chimichurri Sauce)

Bistec Argentino al Chimichurri (Steak with Chimichurri Sauce)
Photo by Monica Buck

Ingredients

  • 2 boned beef rib-eye or top loin (New York strip) steaks (1 1/2 in. thick, 1 1/2 to 2 lb. total), fat trimmed
  • About 2 tablespoons butter
  • ¼ teaspoon dried red chile flakes
  • 6 tablespoons balsamic vinegar
  • 2 teaspoons steak herb seasoning mix or salt and pepper
  • ½ teaspoon pepper
  • 1 teaspoon adobo seasoning (see notes)
  • + 4 more ingredients
    • ½ teaspoon dried oregano
    • ½ cup packed chopped fresh cilantro
    • 2 tablespoons olive oil
    • 2 cloves garlic, peeled and minced

1. To make chimichurri, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chile flakes. 2. Rinse beef, pat dry, and rub all over with steak seasoning mix. 3. In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 teaspoon butter. Lay steaks in pan and cook, turnin...

View full recipe at My Recipes

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