Ingredients
3/4
cup finely chopped fresh Italian parsley (from about 1 large bunch)
1/2
cup plus 1 tbsp olive oil
2
1/2 tbsp finely chopped garlic
2
1/2 tsp dried crushed red pepper
2
6-ounce beef tenderloin steaks (about 1 inch thick)
Directions
1.
Place chopped parsley in small metal bowl. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper. Season to taste with salt and pepper. Refrigerate at least 4 hours. (Can be made 1 day ahead.) Bring to room temperature before using.
2.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare. Slice steaks crosswise and arrange on platter. Spoon chimichurri sauce over and serve.
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