Steak with Chimichurri Sauce

1. 1

   Place chopped parsley in small metal bowl.

2. 2

   Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper.

3. 3

   Season to taste with salt and pepper.

4. 4

   Refrigerate at least 4 hours.

5. 5

   (Can be made 1 day ahead.)

6. 6

   Bring to room temperature before using.

7. 7

   Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.

8. 8

   Sprinkle both sides of steaks with salt and pepper.

9. 9

   Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare.

10. 10

    Slice steaks crosswise and arrange on platter.

11. 11

    Spoon chimichurri sauce over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.