Active Time

　　20 min

　　Total Time

　　25 min

　　Rustic, tangy salmoriglio is the Italian equivalent of chimichurri, the popular Argentinean herb sauce.

　　

Ingredients

Makes 4 servings

　　1 1/2 pounds top blade beef chuck steaks (1/2 to 1 inch thick)

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　5 tablespoons extra-virgin olive oil

　　2 tablespoons coarsely chopped fresh oregano

　　2 tablespoons coarsely chopped fresh flat-leaf parsley

　　1/4 teaspoon grated fresh lemon zest

　　1 tablespoon fresh lemon juice

　　1 teaspoon chopped garlic (1 clove)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes, then serve with sauce.