Steak with Chimichurri Sauce

• 3/4 cup finely chopped fresh Italian parsley (from about 1 large bunch)
• 1/2 cup plus 1 tablespoon olive oil
• 3 tablespoons fresh lemon juice
• 2 1/2 tablespoons finely chopped garlic
• 2 1/2 teaspoons dried crushed red pepper
• 2 6-ounce beef tenderloin steaks (about 1 inch thick)

1. Place chopped parsley in small metal bowl.
2. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper.
3. Season to taste with salt and pepper.
4. Refrigerate at least 4 hours.
5. (Can be made 1 day ahead.)
6. Bring to room temperature before using.
7. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
8. Sprinkle both sides of steaks with salt and pepper.
9. Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare.
10. Slice steaks crosswise and arrange on platter.
11. Spoon chimichurri sauce over and serve.

fresh italian parsley, olive oil, lemon juice, garlic, red pepper, tenderloin

Taken from www.epicurious.com/recipes/food/views/steak-with-chimichurri-sauce-4402 (may not work)