Olive Chimichurri Steak with Padron Peppers: A Taste of Argentina

Olive Chimichurri Steak with Padron Peppers

Introduction:

Indulge in the vibrant flavors of Argentina with this tantalizing Olive Chimichurri Steak accompanied by charred Padron peppers. This dish tantalizes your taste buds with its juicy steak slathered in a herbaceous chimichurri sauce, while the blistered peppers add a delightful smoky touch.

Ingredients:

* For the Steak:
* 1 pound skirt steak or flank steak
* 1 tablespoon olive oil
* Salt and black pepper to taste
* For the Olive Chimichurri:
* 1 cup fresh parsley
* 1/2 cup fresh cilantro
* 1/2 cup fresh mint
* 1/4 cup chopped red onion
* 1/4 cup chopped green olives
* 1/4 cup extra virgin olive oil
* 2 tablespoons red wine vinegar
* 1 clove garlic, minced
* 1 teaspoon dried oregano
* Salt and pepper to taste
* For the Padron Peppers:
* 12 Padron peppers
* 2 tablespoons olive oil
* Salt and pepper to taste

Instructions:

For the Steak:

1. Season the steak generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the steak for 3-4 minutes per side or until desired doneness is reached.
4. Remove the steak from the skillet and let it rest for 10 minutes before slicing.

For the Olive Chimichurri:

1. Combine all the chimichurri ingredients in a blender or food processor.
2. Pulse until the mixture is finely chopped but still has some texture.

For the Padron Peppers:

1. Heat the olive oil in a skillet over medium heat.
2. Add the Padron peppers and cook for 3-4 minutes or until they are blistered and lightly charred.
3. Season with salt and pepper to taste.

To Serve:

1. Slice the steak against the grain and arrange it on a plate.
2. Top the steak with the Olive Chimichurri.
3. Serve the Padron peppers alongside the steak.

Tips:

* For a spicier chimichurri, add a pinch of red pepper flakes or use a hotter variety of peppers.
* If you don't have Padron peppers, you can substitute them with shishito peppers or any other mild green peppers.
* Let the steak rest before slicing to allow the juices to redistribute, resulting in a more tender and flavorful steak.

Conclusion:

This Olive Chimichurri Steak with Padron Peppers is a delectable culinary masterpiece that brings the vibrant flavors of Argentina to your table. The juicy steak, herbaceous chimichurri, and smoky peppers create a symphony of textures and tastes that will leave you craving for more. Whether you're hosting a dinner party or simply looking for a delicious and nutritious meal, this dish is sure to impress and delight your palate.