steak-with-chimichurri-sauce-4402.json

{
    "directions": [
        "Place chopped parsley in small metal bowl. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper. Season to taste with salt and pepper. Refrigerate at least 4 hours. (Can be made 1 day ahead.) Bring to room temperature before using.",
        "Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare. Slice steaks crosswise and arrange on platter. Spoon chimichurri sauce over and serve."
    ],
    "ingredients": [
        "3/4 cup finely chopped fresh Italian parsley (from about 1 large bunch)",
        "1/2 cup plus 1 tablespoon olive oil",
        "3 tablespoons fresh lemon juice",
        "2 1/2 tablespoons finely chopped garlic",
        "2 1/2 teaspoons dried crushed red pepper",
        "2 6-ounce beef tenderloin steaks (about 1 inch thick)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Beef",
        "Citrus",
        "Garlic",
        "Herb",
        "Saut\u00e9",
        "Low Carb",
        "Low/No Sugar",
        "Fall"
    ],
    "title": "Steak with Chimichurri Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/steak-with-chimichurri-sauce-4402"
}