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Foraging with Alexis Nikole Nelson.
When it comes to steak, we skip marinades and opt instead to apply bold flavorings immediately after cooking so that as the meat rests, the muscle fibers relax and absorb the seasonings. Then after slicing, we finish the steak with additional sauce or relish for a fresh infusion of flavor. In this recipe, Argentinian red chimichurri—the lesser-known sibling of green chimichurri—adds rich, spicy, herbal notes to simple pan-seared steak. If using flank or skirt steak, cut the meat into two or three pieces that fit comfortably in the skillet.
cup plus 2 teaspoons neutral oil
tablespoon sweet paprika
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