- 4 (4-ounce) beef tenderloin steaks, trimmed
- 2 tsp cracked black pepper $
- 1/2 tsp kosher salt, divided
- 4 tsp canola oil, divided
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tsb chopped fresh cilantro
- 1 1/2 tsp chopped garlic
- 1 tsp chopped fresh oregano
- 1/2 tsp grated lemon rind
- 1 tsb lemon juice
- 1/4 tsp crushed red pepper
Method:
- Coat each steak with cooking spray; sprinkle evenly with pepper and 1/4 teaspoon salt. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add steaks to pan, and cook for 3 minutes on each side or until desired degree of doneness.
- Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, parsley, and remaining ingredients in a small bowl, stirring with a whisk. Serve with steak.