blade-steaks-with-lemon-herb-sauce-236938.json

{
    "directions": [
        "Pat steaks dry and cut 3 slits (1 inch long and 1/4 inch deep) 1 inch apart across center cartilage of each steak (to keep from curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.",
        "Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 7 minutes total.",
        "While steaks cook, pulse herbs with zest, lemon juice, garlic, and remaining 1/4 cup oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor until finely chopped.",
        "Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes, then serve with sauce."
    ],
    "ingredients": [
        "1 1/2 pounds top blade beef chuck steaks (1/2 to 1 inch thick)",
        "3/4 teaspoon salt",
        "1/2 teaspoon black pepper",
        "5 tablespoons extra-virgin olive oil",
        "2 tablespoons coarsely chopped fresh oregano",
        "2 tablespoons coarsely chopped fresh flat-leaf parsley",
        "1/4 teaspoon grated fresh lemon zest",
        "1 tablespoon fresh lemon juice",
        "1 teaspoon chopped garlic (1 clove)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Food Processor",
        "Beef",
        "Citrus",
        "Garlic",
        "Herb",
        "Quick & Easy",
        "Dinner",
        "Lemon",
        "Parsley",
        "Oregano",
        "Gourmet",
        "Sugar Conscious",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Blade Steaks with Lemon Herb Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/blade-steaks-with-lemon-herb-sauce-236938"
}