Cilantro Lime Steak Strips
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, for an hour or so. Liberally season with salt and pepper and rub with olive oil.
Preheat the oven and 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.
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