Meat & Poultry Dishes
Seared Steaks with Pepper Chimichurri
Difficulty:
Medium
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
In its country of origin, Argentina, chimichurri comes in two colors—red and green. While the green is more common and traditional, our take on the red chimichurri offers a subtle sweetness and slightly smoky flavor, thanks to the addition of Mezzetta® Roasted Red Bell Peppers, Jalapeño and Sweet Cherry Peppers. For an extra depth of flavor, char your steaks on the grill, and enjoy!
- 1/2 cup Roasted Red Bell Peppers
- 2 tablespoons Sliced Tamed™ Jalapeño Peppers
- 2 Sweet Cherry Peppers stems removed
- 4 garlic cloves roughly chopped
- 1 cup Italian flat leaf parsley finely chopped
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 2 New York strip steaks*
- 2 teaspoons canola oil
Instructions
- In a food processor, add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Sliced Tamed Jalapeño Peppers, Mezzetta® Sweet Cherry Peppers, and chopped garlic cloves. Pulse until coarsely chopped.
- Transfer to a bowl and add the parsley, olive oil, salt, and pepper. Stir to combine and set aside.
- Blot the steaks dry with a paper towel. Season both sides liberally with salt and pepper and drizzle each steak with a teaspoon of canola oil.
- Heat a heavy bottomed or cast-iron skillet over medium high heat until it begins to smoke. Add each steak and cook about 4 minutes per side for medium.**
- Allow the steaks to rest on a cutting board for 5 minutes before slicing and serving with the pepper chimichurri.
- Enjoy!
Chef's Note
*Make sure your steaks have come to room temperature for 30-45 minutes to ensure even cooking.
**Cook the steaks for 2-3 minutes per side for medium-rare, 4 minutes per side for medium and 6-7 minutes per side for well done.
