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Warm Cajun Rubbed Filet with Chimichurri

Warm Cajun Rubbed Filet with Chimichurri

Steak

  • 2 Steaks (bone-less rib-eye or filet mignon) each about 1 inch thick
  • 1 Tb Warm Cajun & Chicory blackening rub (Creations By Kai)
  • 1 Tb Unsalted Butter

Chimichurri

  • 1 C Parsley (Packed)
  • 1/2 C Cilantro (Packed)
  • 1/2 tsp Garlic (Chopped)
  • 1/4 C Red Wine Vinegar
  • 1/2 C EVO (Extra Virgin Olive Oil)
  • 1 tsp Salt
  • 1 1/2 tsp Sugar

  1. In a food processor or nutri-blender add the parsley, cilantro, garlic, red wine vinegar, EVO, salt, and sugar. Process until chunky and blended. Set aside.

  2. Heat a large cast iron skillet over very high heat until very hot. Add the EVO.

  3. Spread the "Warm Cajun & Chicory" blackening rub evenly between the two steaks. Place the steak seasoned side down.

  4. While Cooking, season the side that's facing up.

  5. Cook and slip frequently until desired doneness. Preferably medium-rare, so approximately 4-5 minutes per side

  6. Remove the skillet from the heat and top with a pallet of unsalted butter. Let it rest.

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