Photo: John Autry; Styling: Cindy Barr
A great sear on the steaks depends on getting the pan very hot and not moving the meat too much while it's cooking.
Yield:
4 servings (serving size: 1 steak and 1 1/2 teaspoons gremolata)
Total time:
20 Minutes
Recipe Time
Total:
20 Minutes
Nutritional Information
Calories
218
Fat
12.8 g
Satfat
4.1 g
Monofat
6.3 g
Polyfat
0.7 g
Protein
23.5 g
Carbohydrate
1.1 g
Fiber
0.4 g
Cholesterol
71 mg
Iron
1.8 mg
Sodium
284 mg
Calcium
28 mg
Ingredients
4
(4-ounce) beef tenderloin steaks (1 inch thick)
1/2 teaspoon
kosher salt, divided
1/4 teaspoon
freshly ground black pepper
2 tablespoons
chopped fresh parsley
1 tablespoon
chopped fresh rosemary
1 tablespoon
chopped fresh thyme
1 tablespoon
olive oil
1 tablespoon
grated lemon rind
1 teaspoon
fresh lemon juice
1
small garlic clove, minced
Preparation
1. Heat a large cast-iron skillet over high heat. Sprinkle steaks evenly with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes.
2. While steaks rest, combine remaining 1/4 teaspoon salt, chopped parsley, and remaining ingredients; serve over steaks.
