Ingredients
- 4 (4 oz.) beef tenderloin steaks, trimmed (about 1 inch thick)
- Cooking spray
- 2 tsp. cracked black pepper
- 1/2 tsp. kosher salt, divided
- 4 tsp. canola oil, divided
- 1/4 cup fresh flat-leaf parsley, chopped
- 3 TBS. fresh cilantro, chopped
- 1 1/2 tsp. garlic, chopped
- 1 tsp. fresh oregano, chopped
- 1/2 tsp. grated lemon rind
- 1 TBS. fresh lemon juice
- 1/4 tsp. crushed red pepper
Instructions
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 tsp. oil; swirl to coat. Add steaks to pan, and cook for 3 minutes on each side or until desried degree of doneness. Combine remaining 1 TBS. oil, remaining 1/4 tsp. salt, parsley and remaining ingredients in a small bowl, stirring with a whisk. Serve with steak.
