New York Steak with Red Pepper Chimichurri
For achieving steak perfection, your kitchen ally must be as exceptional as the meal itself. Enter the NITRO Carbon Steel pan from KitchenAid®, designed to withstand intense heat for the ideal sear on your steak. After the perfect sear, effortlessly transition to the oven to bake it precisely to your preference. Topped with garlicky butter and fresh chives, it's the ultimate weeknight dinner upgrade.
All you need for this recipe and more...
INGREDIENTS
8 ounce New York steak
Salt & pepper to taste
2 tablespoons butter
2 tablespoons olive oil
1 garlic clove, sliced
1 tablespoon chives, chopped
Chimichurri Sauce:
½ cup Roasted Red Bell Peppers
4 garlic cloves roughly chopped
1 cup Italian flat leaf parsley finely chopped
¼ cup extra virgin olive oil
Salt and pepper to taste
DIRECTIONS
Remove the steak from the refrigerator and allow it to rest for a half hour. Preheat the oven to 425 degrees.
Place the KitchenAid® NITRO Carbon Steel Skillet on the cooktop. Turn to medium heat and allow the skillet to heat for two to three minutes. The key to making a steak with a crispy seared outside is a hot skillet. While the skillet heats, sprinkle both sides of the steak with salt and pepper.
Add butter or olive oil to the hot skillet then add the steak. Cook the steak until a brown crust is established (about four minutes).
Flip the steak over to sear the second side and add sliced garlic and butter. With a large spoon, baster steak with butter and cook for 1-2 minutes more. Then place the skillet in the oven to cook for 6 to 8 minutes.
Remove the skillet from the oven, place ½ tablespoon of butter on the steak, and allow it to rest for five minutes.
In a food processor, add the Mezzetta® Roasted Red Bell Peppers and chopped garlic cloves. Pulse until coarsely chopped. Transfer to a bowl and add the parsley, olive oil, salt, and pepper. Stir to combine and top over sliced steak.
