Chimichurri Steak (Cimicuri Biftek)

21st, 2014
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chimichurri steak (chimichurri biftek)21-2 lb Ribeye Steak Salt and pepper to taste 2-3 tbsp canola oil

Chimichurri Sauce: 1 ½ cup parsley, finely chopped 4-5 cloves of garlic, minced 3 tbsp fresh oregano leaves, chopped (optional) 3 tbsp red/white vinegar ½ cup olive oil ½ tsp salt to taste ½ tsp red pepper flakes ¼ tsp ground black pepper Place all the sauce ingredients in a bowl and mix them all. Set 2/3 of the sauce for serving with steak. Marinade the steaks with the remaining sauce in the refrigerator for 5-6 hours. Remove from the refrigerator 1 hour before cooking. So, it gets close to the room temperature before cooking. Wipe off marinade from the steaks and sprinkle salt and pepper. In a pan, sizzle canola oil and cook the steaks over medium heat till they get tender. Check with a cooking thermometer to make sure they are safely cooked. For rare; 120 F, Medium Rare; 130 F, Medium; 140-145 F When it’s cooked cover the steaks with aluminum foil for about 5-10 minutes to keep them juicy and tender. Serve with the remaining Chimichurri Sauce on top. ENJOY

By Hayriye Cetin Karaca ( )

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