Description
This cap steak marinated in a pineapple marinade is perfectly pan seared and served with a freshly made roasted poblano chimichurri sauce.
Ingredients
Scale
- 4 cap steaks
- Salt & pepper
Marinade:
- 8 ounces pineapple juice
- 2 tablespoons red wine vinegar
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the chimichurri sauce:
- 2 poblano peppers, roasted with tops removed
- 1 bunch cilantro
- 1 bunch green onions
- 5 – 6 garlic cloves, peeled
- 1 teaspoon salt
- 1/4 cup olive oil
- 2 teaspoons honey
- Juice of 1 lime
Instructions
- In a small bowl, whisk together the marinade ingredients. Place steaks into a zip-top bag and pour marinade on top. Seal bag and allow steaks to marinate for at least one hour.
- To prepare chimichurri sauce, place ingredients in a food processor. Blend until almost smooth. Set aside.
- Remove steaks from bag and dry with a paper towel. Season liberally with salt & pepper.
- Heat a skillet to medium-high. Cook steaks for 3 – 4 minutes per side (for medium-rare). Remove from heat and tent with foil if a higher temperature is desired.
- Serve with roasted poblano chimichurri sauce.
Nutrition
- Serving Size:
- Calories: 317
- Sugar: 29.5 g
- Sodium: 903.5 mg
- Fat: 15.7 g
- Saturated Fat: 2.5 g
- Carbohydrates: 38.2 g
- Fiber: 2.3 g
- Protein: 10.1 g
- Cholesterol: 23 mg