Curry crusted steaks are accompanied by a roasted red pepper chimichurri for a mouthwatering feast that is perfect for a family dinner or for entertaining friends. #ad
As I sit here shivering with the cold weather that has been plaguing the Midwest (it has been the longest winter ever) the only beacon of warming hope is the thought of this delicious curry crusted filet and strip steak with a roasted red pepper chimichurri.
With friends stopping by last minute (or being invited over last minute by my husband) I always like to have something on hand that I know will be a big hit. And really, who doesn’t love steak? Knowing this, I just so happened to have The Classic Combo (contains filet mignong and boneless strips) from Omaha Steaks in my freezer at the exact moment I needed it.
As soon as I found out guests were set to arrive in the evening on a Saturday, and I dashed into the kitchen (which took me all of 2 seconds because our house is super tiny) and removed filet mignongs and boneless strip steaks from the freezer and set them on a plate to thaw.
During thawing the meat I quickly made a chimichurri (classically an Argentinian green sauce that accompanies meat) and added a little flair to it by incorporating roasted red peppers. The end result was truly spectacular. The chimichurri has a fresh aroma from the herbs used, and then a beautifully fire roasted undertone in flavor.
Whenever we have friends over, I always like spending time with them as opposed to being stuck in the kitchen for hours preparing a meal. Also, with a house as small as ours, we don’t really have enough room for everyone to congregate in the kitchen (ßclearly something I dream of for our future home) so unless I want to be by myself, pre prepping a meal and then spending time with friends is the ideal situation.
If that sounds like you (wanting to actually spend time with your friends when they come over, but also wanting to serve an amazing meal) THIS is the dish for you! The actual hands-on time before serving is only about 15 minutes (seasoning of the steaks, cooking, and resting time included) which makes it the ideal meal to cook with company present.
An added bonus is that your guests will get to enjoy the amazing aromas of this dish as it cooks. This curry crusted steak and roasted red pepper chimichurri is a mouth-watering feast to be enjoyed with friends.
Curry Crusted Steak with Roasted Red Pepper Chimichurri
- For the curry crusted steaks:
- 1 – 10oz strip loin steak boneless strip
- 2 – 6oz each tenderloin steaks filet mignon
- 1 T curry powder
- 1 tsp garlic salt
- ½ tsp cumin
- 1 T extra virgin olive oil
- 2 red bell peppers cut into thin strips
- For the roasted red pepper chimichurry:
- 1 jar net weight 12oz, dry weight 8.1 oz fire roasted red peppers, liquid drained
- ½ cup fresh parsley leaves
- ½ cup fresh cilantro leaves
- 1 T olive oil
- 1 tsp salt
- 1 tsp curry powder
For the curry crusted steaks:
- In a small bowl mix together the curry, garlic salt and cumin
- Remove strip and filet steaks from packaging and pat dry with a paper towel. Pat the seasoning mixture onto the steaks
- In a frying pan heat the oil and then cook the bell pepper strips for 5 minutes, then push to one side of the pan (side that is not on the heat) and add in the steaks. Cook steaks only flipping once (about 3 minutes each side or until desired level of doneness is reached) and then remove pan from heat. Allow the steaks to rest of 5 minutes, then slice into strips and serve with peppers and chimichurri over the steak.
For the roasted red pepper chimichurry:
- Place all ingredients (peppers, parsley, cilantro, olive oil, salt, and curry powder) in a food processor and process for about 30 seconds-1 minute until everything is mixed together. Spoon into a bowl and serve over the steak.