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)
-
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.
