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Argentinean-Style Steaks
Recipes
Argentinean-Style Steaks
4 servings
20 minutes total

Ingredients

  • 1 lemon, for juice
  • ½ bunch fresh Italian parsley
  • 5 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic
  • 1 ½ teaspoons adobo seasoning, divided
  • 1 ½ lb beef skirt steaks

Steps

    1. Juice lemon (1 tablespoon). Place parsley, lemon juice, 3 tablespoons olive oil, garlic, and ½ teaspoon adobo in food processor bowl (or blender). Pulse until blended and coarsely chopped.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle steaks with remaining 1 teaspoon adobo (wash hands).
    3. Place remaining 2 tablespoons olive oil in pan, then add steaks; cook 6–8 minutes, turning often, until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove steaks from pan and let stand 5–10 minutes to rest; temperature will rise 5–10°F during this time. Top steaks with parsley mixture and serve.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 510, Total Fat 41g, Sat Fat 11g, Trans Fat 1g, Chol 125mg, Sodium 630mg, Total Carb 2g, Fiber 0g, Sugars 0g, Protein 35g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 40%