Blade Steaks with Lemon Herb Sauce
Tender blade steaks seasoned with salt and pepper, seared to perfection and served with a fresh herb sauce made from oregano, parsley, lemon, and garlic. A delicious blend of savory meat and bright citrus herb flavors.
Ingredients
- •1½ pounds top blade beef chuck steaks
- •¾ teaspoon salt
- •½ teaspoon black pepper
- •5 tablespoons extra-virgin olive oil
- •2 tablespoons fresh oregano
- •2 tablespoons fresh flat-leaf parsley
- •¼ teaspoon fresh lemon zest
- •1 tablespoon fresh lemon juice
- •1 teaspoon chopped garlic
Cooking Instructions
- 1.
Pat steaks dry and cut 3 slits (1 inch long and 1/4 inch deep) 1 inch apart across center cartilage of each steak (to keep from curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5 min
- 2.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 7 minutes total.
7 min
- 3.
While steaks cook, pulse herbs with zest, lemon juice, garlic, and remaining 1/4 cup oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor until finely chopped.
3 min
- 4.
Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes, then serve with sauce.
5 min
