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Curry Crusted Steak with Roasted Red Pepper Chimichurri

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4


  • 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.


1 – 10oz strip loin steak and 2 – 6oz tenderloin steaks serve 4. The chimichurri makes enough to serve 8.