1jarnet weight 12oz, dry weight 8.1 oz fire roasted red peppers, liquid drained
½cupfresh parsley leaves
½cupfresh cilantro leaves
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.