Steak with Parsley Sauce

Main Course

Recipe adapted from Simple Fresh Southern by the Lee Brothers

Serves 6

  • 2 pounds skirt, flank, or other steak, in four pieces
  • salt
  • 1 bunch flat-leaf parsley, washed and trimmed
  • 4 cloves garlic, finely chopped
  • 1 cayenne, jalapeño or serrano chili, finely chopped, seeded if desired (optional)
  • 1 teaspoon Louisiana-style hot sauce
  • 1/3 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon black pepper
  • cooking oil, as needed

Steak with Parsley Sauce

Click image to enlarge


Season the steaks with salt to taste; cover, set aside and bring to room temperature.

Meanwhile, rinse parsley, pat dry, and pulse several times in food processor. Add garlic, pepper (if using), and Louisiana-style hot sauce and process until coarsely chopped. With processor running, add vinegar in a thin stream, then olive oil. You want the parsely finely chopped, but not in a paste. Set aside.

Pat the steaks dry with a paper towel. To pan-sear, heat a little oil in a 12-inch cast iron skillet over high heat. Cook the steaks in batches, adding more oil as needed, to desired doneness. Let rest 5 minutes, then slice across the grain. Place steak on a platter and spoon the parsley sauce liberally over.
Serve immediately.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive



<p>This parsely sauce is called chimichurri.</p>

<p>Actually, chimichuri would also have oregano (at a minimum, some also use a bit of tomato), so this really is 'just' a parsely sauce.&nbsp;</p><p>&nbsp;</p>