Strube Ranch Kobe Beef, Argentinean Style with Chimichurri Sauce

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by gmt

wfaa.com

Posted on August 19, 2011 at 8:59 AM

 

Serves 4
 
4 – 6 ounce Strube Ranch Kobe Sirloin Steaks
Sea Salt
Fresh Ground Pepper
 
Chimichurri Sauce
 
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
Sea salt
Fresh Ground pepper
 
In a food processor, combine parsley, vinegar, cilantro, garlic, red pepper and cumin. While processing, drizzle in olive oil. Season with Salt and pepper to taste.
 
Preheat a cast iron skillet over medium heat. Season Kobe beef with salt and pepper. Drizzle oil into skillet. Add steaks and sear until brown. Turn and cook to desired doneness. Remove steaks onto cutting board and allow resting for several minutes. Slice steaks and place on serving platter. Drizzle with Chimichurri and serve.
 

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