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Pan Seared Cap Steak with Roasted Poblano Chimichurri

Pan Seared Cap Steaks with Roasted Poblano Chimichurri | @simplywhisked

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
  • 56 garlic cloves, peeled
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 2 teaspoons honey
  • Juice of 1 lime

Instructions

  1. 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.
  2. To prepare chimichurri sauce, place ingredients in a food processor. Blend until almost smooth. Set aside.
  3. Remove steaks from bag and dry with a paper towel. Season liberally with salt & pepper.
  4. 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.
  5. Serve with roasted poblano chimichurri sauce.

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