south american steak

Updated at: Wed, 16 Aug 2023 17:39:41 GMT

Step 1

Preheat the oven to 400 ̊F and position a rack in the middle of the oven. Remove the steaks from the refrigerator and pat dry with paper towels. Rub both sides of the steak with oil, season with salt and pepper. Let the steak stand at room temperature for 30 minutes.

Step 2

To a heavy-bottomed skillet set over medium-high, heat until hot. Add the steaks and sear, about 2 minutes per side. Transfer the pan to the oven and cook to desired doneness, about 6 to 8 minutes for medium-rare (or 125 ̊F on an instant-read thermometer when inserted into the thickest part of the steak). Transfer the steaks to a cutting board and tent loosely with foil.

Step 3

To the bowl of a food processor, combine all the ingredients. Pulse until the herbs are finely chopped, stopping to scrape down the sides of the bowl as needed. Transfer the chimichurri to a medium bowl. Taste and adjust seasoning with salt and pepper.

Step 4

slice steaks crosswise into 1/2 inch slices, serve with chimichurri

Step 5

1. To a large skillet set over medium heat, add the vegetable oil and swirl the pan to coat the bottom. Add the peppers, shallots, and garlic, stir often and sauté until tender.

Step 6

2. Increase the heat to high and add the corn. Cook the mixture, tossing every 30 seconds until the corn begins to brown.

Step 7

3. Lower the heat to medium-high and add the zest, smoked paprika, and butter, stir to combine. Cook, stirring often until butter melts and the zest and paprika are fragrant. Remove the skillet from the heat and squeeze in the juice from half of the lime. Add the cilantro and adjust the seasoning with salt, pepper, and lime juice.

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