In our house you can NEVER go wrong with a combination of cilantro and lime.
We use lemon and lime with almost everything…and cilantro is simply a no-brainer.
I could eat fresh herbs with every meal ~ seriously.
We also love a really good steak.
A really good RARE steak.
And, as the princess that I am, I insist upon filet – beef tenderloin –
…only the best for this little tiara touting lady.
**A little side note…I made the cilantro lime sauce just one day ahead. The brilliant green and gorgeous vibrance of the cilantro was lost a bit overnight. This bummed me out. However, it does, as you can see, highlight the extreme lime green.
Cilantro Lime Steak Strips
1 8oz. filet (beef tenderloin)
sea salt and pepper
1 Tbs. olive oil
1 cup fresh cilantro (loosely packed)
1 cup fresh basil (loosely packed)
1/2 of 1 Preserved Lime, chopped
1/2 cup extra virgin olive oil
1/8 tsp. red pepper flakes
Bring the steak to room temperature, over the course of an hour or so. Liberally season with salt and pepper and rub with olive oil.
Preheat the oven, along with a cast iron skillet, to 500 degrees.
Quickly place the steak in the cast iron pan (hot) in the hot oven. Cook for 3 minutes. Flip. Cook an additional 3 minutes, creating a beautiful sear on both sides. (This creates a VERY rare steak. If you want something slightly less red, increase the cooking time on each side by 1-2 minutes).
Remove the steak from the oven. Transfer to a cutting board and tent with foil for 10 minutes before thinly slicing.
Meanwhile, combine the fresh herbs, Preserved Lime, oil, and pepper flakes in a high speed blender. Blend and pulse until thick and chunky.
Toss the cilantro lime sauce with the steak strips. Serve over cilantro lime rice and perhaps some fresh, cotija cheese.