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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Black Pepper Crusted Strip Steaks with Cilantro Mint Chimichurri Recipe

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This recipe for Black Pepper Crusted Strip Steaks with Cilantro Mint Chimichurri is from My Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups fresh mint
1 cup fresh flat-leaf parsley
1 cup fresh cilantro
12 cloves garlic
3 serrano chiles, roasted in oven and seeded
1/2 cup honey
3 tbs Dijon mustard
3/4-1 cup olive oil
4 Strip Steaks
Kosher Salt and Fresh Pepper
Directions:
Directions:
Combine mint, parsley, cilantro, garlic, serrano, honey, mustard, S & P to taste in food processor. Drizzle into the olive oil to a thick vinaigrette consistency. Olive oil your steaks and season with salt and pepper. Grill on High until crusty 3-4 minutes per side, then turn down or move to top rack to finishing cooking to desired doneness.
Plate and spoon chimichurri over the top of steaks.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
This recipe comes from Bobby Flay, my favorite chef. The chimichurri freezes really well for later... and is also really good on pork.

 

 

 

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