Beef Florentine with Chimichurri
  • 2servings Beef Florentine RollsStop in to our shop to pick them up
  • 1Tbsp. olive oil
  • salt & pepper
  • 3/4cup flat-leaf parsleychopped
  • 1/2cup cilantrochopped
  • 3Tbsp. red wine vinegar
  • 2/3cup extra-virgin olive oil
  • salt & pepperto taste
  1. Heat a large ovenproof skillet over medium-high heat. Add the rolled steak and cook over moderately high heat until browned all over, 4 to 6 minutes. Transfer the skillet to the oven and roast the steak for 15 to 20 minutes, or until an instant thermometer registers 120° to 125° for medium rare.
  2. Transfer the rolled steak to a carving board, cover loosely with foil and let rest for 10 minutes. Serve!
  1. Dress It Up Make chimichurri sauce: In a food processor, pulse 3/4 cup of chopped flat-leaf parsley with 1/2 cup of chopped cilantro, 3 tablespoons of red wine vinegar and 2 quartered garlic cloves. Add 2/3 cup of extra-virgin olive oil; process to blend well. Season with salt, pepper and hot sauce and refrigerate for up to 2 days.