Striploin with Chimichurri Sauce
By PutoPinoy on Saturday, August 20, 2011 At
Saturday, August 20, 2011
Ingredients:
>2 pcs striploin (1 to 1-1/4" thick)
>olive oil
>salt and pepper, to taste
For the Chimichurri Sauce:
>1/2 cup packed mint leaves
>1 clove garlic, finely minced
>1/4 cup olive oil
>1/4 tsp fine salt
>1/2 pc lime, juiced
Procedure:
1. Rub both sides of the steak with some olive oil and sprinkle a large pinch of salt and black pepper on both sides.
2. For the sauce: Put all ingredients in a blender or food processor and puree.
3. To cook the steak on the stove, heat a stainless steel or cast iron pan just big enough to hold your steaks over medium heat for about 10 minuts or until very hot.
4. Serve hot with the chimichuuri sauce.
>2 pcs striploin (1 to 1-1/4" thick)
>olive oil
>salt and pepper, to taste
For the Chimichurri Sauce:
>1/2 cup packed mint leaves
>1 clove garlic, finely minced
>1/4 cup olive oil
>1/4 tsp fine salt
>1/2 pc lime, juiced
Procedure:
1. Rub both sides of the steak with some olive oil and sprinkle a large pinch of salt and black pepper on both sides.
2. For the sauce: Put all ingredients in a blender or food processor and puree.
3. To cook the steak on the stove, heat a stainless steel or cast iron pan just big enough to hold your steaks over medium heat for about 10 minuts or until very hot.
4. Serve hot with the chimichuuri sauce.
Labels: main dish, Meat Recipes, Side-Dishes
