¼ cup chopped parsley
3 tablespoons red wine vinegar
2½ tablespoons crushed garlic
2 tablespoons oregano leaves
2 teaspoons red pepper flakes
½ teaspoon salt
¼ teaspoon black pepper
½ cup extra-virgin olive oil
2 beef steaks
1 teaspoon salt
¼ teaspoon black pepper
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In the base of a food processor, combine the parsley, vinegar, garlic, oregano and red pepper flakes. Pulse until smooth, about 6-8 pulses.
¼ cup chopped parsley
3 tablespoons red wine vinegar
2½ tablespoons crushed garlic
2 tablespoons oregano leaves
2 teaspoons red pepper flakes
measuring cups
measuring spoons
food processor
Scrape the sauce into a small bowl. Stir in the salt and pepper. Pour the olive oil over the mixture. Let stand for at least 20 minutes to develop the flavors.
½ cup extra-virgin olive oil
liquid measuring cup
small bowl
spatula
½ teaspoon salt
¼ teaspoon black pepper
Place the steak on the June Roasting Rack set in the June Pan. Season all sides of the steak with salt and pepper.
2 beef steaks
1 teaspoon salt
¼ teaspoon black pepper
June Pan
June Roasting Rack
tongs
Horizontally insert the June Food Thermometer in the geometric center of the steak, avoiding any bones. Set cooking preferences using the button below.
June Food Thermometer
Place the steak on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the steak is ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Remove the steak from the June Oven. Allow to rest at least 5 minutes before slicing or serving. Stir the sauce then drizzle the sauce over it before serving.
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