Pan-Seared Flap Steak w/Fresh Herb Chimichurri

Pan Seared Flap Steak with Fresh Herb Chimichurri
From the kitchen of Chez Tse

Serves 4

Chimichurri

  • 1 tablespoon shallot, about 1/2 of a medium shallot, chopped
  • 2 tablespoons capers, drained
  • 1 anchovy filet (optional)
  • 2 large sprigs tarragon, roughly chopped
  • 7 sprigs parsley, roughly chopped
  • 5 chives, roughly chopped
  • Zest from 1/2 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • Salt and pepper

Steaks

  • 4 6-ounce flap steaks
  • 1 tablespoon extra virgin olive oil

For the chimichurri:

  • Place shallot, capers, anchovy (if using), tarragon, parsley, chives and lemon zest in a mortar and pestle.
  • Pound and grind herbs until a smooth paste forms.
  • Pour in olive oil and lemon juice and mix to combine.
  • Taste and adjust seasoning if necessary.
  • Set aside.

For the steaks:

  • Season steaks with salt.
  • Heat a large cast iron or stainless steel skillet over medium high heat.
  • Once hot, add oil and let oil heat until shimmering and just beginning to smoke.
  • Add steaks and sear until nicely colored, about 4 minutes per side.
  • Remove steaks from pan and let rest in a warm place, turning once or twice, about 5 minutes.
  • Spoon sauce over steaks and serve.

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