Lamb Steak with Mint Chimichurri Sauce
Juicy lamb steak with a pink center, served with a fresh and tangy mint chimichurri sauce. The perfect match!
Servings: 4 servings
Calories: 361kcal
Ingredients
- 1 lb lamb steaks 2 large steaks
- 1 tbsp vegetable oil high-heat oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Mint Chimichurri Sauce
- 1/3 cup olive oil extra virgin
- 2 tbsp red wine vinegar
- 1 garlic clove
- 1/2 cup fresh mint leaves loosely packed, washed and dried
- 1/2 cup fresh parsley loosely packed, washed and dried
- 1/4 tsp red chili flakes
- 1/2 tsp salt
Instructions
- Remove the lamb steaks from the refrigerator 30 minutes before cooking.1 lb lamb steaks
- Place the lamb steaks to a medium-sized bowl. Add the oil, salt, and ground pepper. Coat all sides evenly with the marinade.1 tbsp vegetable oil, 1/2 tsp salt, 1/4 tsp ground black pepper
- Heat a cast iron skillet or griddle over high heat. Remove any access marinade from the steaks. Once the pan is very hot, start by rendering the side fat by standing up the steaks. Hold them with thongs if needed. Cook for 1 minute or until the fat starts to crisp up. Now cook the steaks on each side for 4 minutes (or to your preferred doneness), turning them over once only.
- Remove the lamb steaks from the pan immediately and rest them for 10 minutes covered with tinfoil.
- Meanwhile, prepare the mint chimichurri sauce by combining all ingredients in a in a food processor or blender. Pulse until you have the desired consistency. Scrape down the sides with a spatula as needed. Season to taste with salt and chili.1/3 cup olive oil, 2 tbsp red wine vinegar, 1 garlic clove, 1/2 cup fresh mint leaves, 1/2 cup fresh parsley, 1/4 tsp red chili flakes, 1/2 tsp salt
- Slice the lamb steaks against the grain into 1/2-inch slices and serve with a generous drizzle of the mint chimichurri sauce. Serve immediately.
Notes
Don't overcrowd the pan: Cook one or two steaks at a time depending on the size of your pan to avoid overcrowding the pan and lowering the temperature.
Use a meat thermometer: Medium-Rare: 130-135°F (54-57°C). Medium: 135-140°F (57-60°C)
Don't pierce the steaks: Resist the urge to pierce the steaks with a fork, as this can release the juices. Use tongs to flip the steak.
Let them rest: Resting the steaks allows the juices to redistribute, resulting in a more tender and flavorful piece of meat.
BBQ steaks: You can follow the same method to BBQ the lamb steaks.
Storage: Stored in an airtight container in the fridge, cooked lamb steaks can be enjoyed for up to 3 days. Or simply slice and freeze the steaks for up to 3 months. Leftover lamb steak is perfect for making hearty lunch wraps or lamb pies.
Nutrition
Calories: 361kcal | Carbohydrates: 2g | Protein: 24g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 668mg | Potassium: 397mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 909IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 3mg
