Blade Steaks with Lemon Herb Sauce
From the kitchen of CarlyBlade steaks scored to stay flat, seared quick until medium-rare, then topped with a bright lemon herb sauce. Fresh oregano, parsley, and garlic wake up the beef's rich, beefy flavor. Fast weeknight dinner that tastes like you tried harder.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11 1/2 pounds top blade beef chuck steaks (1/2 to 1 inch thick)
- 13/4 teaspoon salt
- 11/2 teaspoon black pepper
- 15 tablespoons extra-virgin olive oil
- 12 tablespoons coarsely chopped fresh oregano
- 12 tablespoons coarsely chopped fresh flat-leaf parsley
- 11/4 teaspoon grated fresh lemon zest
- 11 tablespoon fresh lemon juice
- 11 teaspoon chopped garlic (1 clove)
Instructions
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.
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.
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.
Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes, then serve with sauce.