Chimichurri Steak with Salsa Criolla
Filet Mignon Steak topped with a cilantro chimichurri and a salsa criolla.
Equipment
- Food processor
- A ThermoMaven wireless meat thermometer
Ingredients
- 1 cup each chopped plum tomatoes and orange bell pepper
- ¼ cup diced red onion
- 1 tsp crushed garlic
- 1 tbsp. chopped fresh oregano
- 2 tbsp. extra virgin olive oil
- 1 tbsp. red wine vinegar
- ¼ tsp. kosher salt and crushed red pepper flakes
- 4 filet mignon steaks
- ¼ tsp. seasoned salt
- 1 tbsp. vegetable oil
For the Chimichurri Sauce:
- 1 cup fresh cilantro leaves
- 2 cloves garlic, peeled
- ½ jalapeno, seeded and chopped
- ¼ cup extra virgin olive oil
- 2 tbsp. fresh lime juice
- ¼ tsp. each kosher salt and pepper
Instructions
- Begin by making the Chimichurri Sauce: Process all the ingredients in a food processor until they're all combined into a sauce.
- Next make the Salsa Criolla: Combine the rest of the ingredients (except for the steaks, seasoned salt, and vegetable oil) in a bowl.
- Finally, make the steak: Heat a grill to medium heat. Dry the steaks with a paper towel, and then sprinkle them all over with the seasoned salt. Insert the Thermomaven probes into the steaks. Brush the grill with the oil and cook the steaks, on both sides. Cook them until they register 145 degrees on the wireless thermometer, for medium rare. Or cook to your desired doneness. Serve the steak topped with the chimichurri and salsa criolla.
Nutrition
Calories: 500kcal
Tried this recipe?Let us know how it was!