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Heather duncan
Steak with chimichurri
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Ingredients
Directions
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Let the steaks come to room temperature. Peel the garlic. Remove the seeds from the red pepper and finely chop the pepper.
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Cut the shallot finely. Finely chop the parsley and oregano. Squeeze the garlic over a bowl. Add the vinegar, olive oil, cayenne pepper, mustard, dried oregano, some salt and freshly ground black pepper.
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Beat everything with a whisk to a tied dressing. Stir in the red pepper, shallot, parsley and oregano. Leave the chimichurri for an hour so that the flavors can develop.
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Heat the grill pan or barbecue until it is piping hot.
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Rub the steaks with salt, pepper and a tablespoon of olive oil. Roast the steaks nicely brown in four to six minutes. From the inside they are still rosé.
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Serve the steaks with the chimichurri on them.
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Nutrition
420Calories
Fat49% DV32g
Protein64% DV32g
Carbs0% DV1g
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