Ingredients for Argentinean Steaks Made In A Pan
- 1/2 lemon, juiced
- 1/2 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon Adobo seasoning
- 2 pounds skirt steaks
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How to Make Argentinean Steaks Made In A Pan
- Juice 1/2 a lemon and place the juice in a food processor.
- Roughly chop 1/2 cup of fresh parsley (remove large stems) and add to the food processor along with 3 tablespoons olive oil, 1 clove minced garlic, and 1 teaspoon Adobo seasoning.
- Pulse 10-15 times until coarsely chopped and blended. Set aside.
- Preheat a large, heavy-bottomed sauté pan over medium-high heat for 2-3 minutes.
- Add 1 tablespoon of the reserved oil from marinated mozzarella balls to the hot pan.
- Swirl to coat the pan evenly.
- Season steaks generously with Emeril's steak rub and 1/2 teaspoon garlic powder.
- Add steaks to the hot pan and cook for 6-8 minutes per side, or until the internal temperature reaches 145°F (63°C). Turn steaks frequently for even cooking.
- Top each steak with the parsley-lemon chimichurri and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
36g
Carbs
0g
