2000s Recipes + Menus
Blade Steaks with Lemon Herb Sauce
Serves4
- Active time:20 min
- Start to finish:25 min
January 2007
Rustic, tangy salmoriglio is the Italian equivalent of chimichurri, the popular Argentinean herb sauce.
- 1 1/2 lb 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 tablespoons fresh lemon juice
- 1 teaspoon chopped garlic (1 clove)
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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.
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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.
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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.
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Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes, then serve with sauce.
- Keywords
- lillian chou,
- quick kitchen,
- beef,
- italian
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