Argentinean Barbecued Steak Recipes

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ARGENTINIAN STEAK WITH RED CHIMICHURRI



Argentinian Steak with Red Chimichurri image

Argentinian culture is renowned for beef and asados (barbecues). Red chimichurri sauce is the typical sauce accompaniment.

Provided by Jillian

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 7h45m

Yield 4

Number Of Ingredients 23

1 bunch chopped fresh flat-leaf parsley
1 medium onion, finely chopped
1 tomato, chopped
½ red bell pepper, seeded and diced
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon coarse salt
1 teaspoon crumbled bay leaf
1 teaspoon ground black pepper
1 pinch red chile flakes, or to taste
¼ cup red wine vinegar
¼ cup water
½ cup olive oil
4 sirloin steaks, 1-inch thick
2 sweet onions, chopped
1 bunch fresh cilantro, chopped
½ cup white wine vinegar
¼ cup olive oil
4 cloves garlic
1 ½ tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin

Steps:

  • Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
  • Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
  • Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
  • Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
  • Place steaks into marinade and refrigerate for 6 hours, to overnight.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

Nutrition Facts : Calories 758.1 calories, Carbohydrate 23.3 g, Cholesterol 98.2 mg, Fat 55.5 g, Fiber 5.8 g, Protein 43.5 g, SaturatedFat 10.6 g, Sodium 1553.3 mg, Sugar 8.1 g

ARGENTINEAN BARBECUED STEAK



Argentinean Barbecued Steak image

Make and share this Argentinean Barbecued Steak recipe from Food.com.

Provided by januarybride

Categories     Steak

Time 20m

Yield 6 steaks, 6 serving(s)

Number Of Ingredients 11

1/2 cup red wine vinegar
2 tablespoons fresh lemon juice (from 1/2 lemon)
3/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
1/3 cup olive oil
1/8 teaspoon red pepper flakes
salt and pepper
3 lbs skirt steaks
3 tablespoons olive oil
salt

Steps:

  • Make Chimichurri:.
  • Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree.
  • With the motor running, add the olive oil, blending until the sauce comes together.
  • Add the red pepper flakes and salt and pepper, to taste.
  • Place in an airtight container and refrigerate for up to 1 day.
  • Serve at room temperature.
  • For the Steak:.
  • Rub the steaks with the olive oil and season them with salt. Grill the steaks on medium-high heat for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done.
  • Serve topped with Chimichurri Sauce.

GRILLED STEAK AND EGGS ARGENTINEAN STYLE



Grilled Steak and Eggs Argentinean Style image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

2 cups packed fresh parsley leaves
1 tablespoon fresh oregano leaves
1 cup cilantro leaves
4 cloves garlic
1 teaspoon smoked Spanish paprika
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 (8-ounce) filet mignon
1/2 pound chorizo sausage
1/2 pound hot Italian sausage links
Oil, for brushing
Salt and freshly ground black pepper
Butter
8 large eggs
Salt and freshly ground black pepper
Garlic Toast, for serving, recipe follows
8 (1/4-inch thick) slices country bread
2 garlic cloves, cut in 1/2
Extra-virgin olive oil

Steps:

  • For the chimichurri:
  • Combine the parsley, oregano, cilantro and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, oil and salt and pepper, to taste, and process until smooth. Scrape into a bowl and let sit at room temperature for 30 minutes before serving.
  • The sauce can be made 8 hours in advance tightly covered and refrigerated. Bring to room temperature before serving.
  • For the steak and sausages:
  • Heat the grill to high. Brush the steak and sausages with oil and season with salt and pepper, to taste. Grill the steak until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 4 minutes per side. Grill the sausages until golden brown on both sides and just cooked though, about 15 minutes. Remove the steak and sausages from the grill to a cutting board and let rest for 10 minutes. Slice and reserve.
  • For the eggs:
  • Heat a large cast iron pan on top of the grill. Once the pan is hot add the butter and eggs and either fry or scramble. Remove the eggs to a serving platter and top with the chimichurri and sliced sausages. Arrange the steak around the eggs and serve with Garlic Toast.
  • For the garlic toast:
  • Heat the grill to high. Toast bread on both sides until lightly golden brown, about 20 seconds per side. Remove from grill, rub with the cut side of garlic and drizzle with olive oil.

ARGENTINEAN BARBECUED STEAK



Argentinean Barbecued Steak image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 18m

Yield 6 servings

Number Of Ingredients 12

3 pounds skirt steak
3 tablespoons olive oil
Salt
Chimichurri Sauce, recipe follows
1/2 cup red wine vinegar
2 tablespoons fresh lemon juice (from 1/2 lemon)
3/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
1/3 cup olive oil
1/8 teaspoon red pepper flakes
Salt and pepper

Steps:

  • Preheat your grill to high or preheat a ridged grill pan until very hot.
  • Rub the steaks with the olive oil and season them with salt. Grill the steaks for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done. Serve with Chimichurri Sauce
  • To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste.
  • Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.
  • Yield: 1 1/2 cups

ARGENTINE GRILLED FLANK STEAK



Argentine Grilled Flank Steak image

My daughter brought this recipe back from her honeymoon in Argentina. It is very simple....the longest part is just marinating. (8 hours). This is not included in prep time as it is inactive prep time. Any leftovers are great on a sandwich or on a salad!

Provided by breezermom

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb flank steak
black pepper, freshly ground (amount depends on your taste)
1/4 cup olive oil
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 garlic cloves, minced

Steps:

  • Score the steak 1/4 inch deep on both sides; rub the black pepper on both sides of the steak, amount depending on your tolerance for black pepper! Place in a large shallow dish or a thick ziplock plastic bag. Combine olive oil and the remaining ingredients in a small bowl; stir well.
  • Pour the marinade mixture over the steak; cover and marinate in the refrigerator for 8 hours.
  • Remove the steak from marinade, discarding the marinade.
  • Grill, covered, over medium-hot coals (350 to 400 degrees) for 4 minutes on each side or to desired degree of doneness.
  • Let rest for 5 minutes, covered. To serve, slice the steak diagonally across the grain into thin slices. Enjoy!

Nutrition Facts : Calories 315.9, Fat 22.9, SaturatedFat 5.8, Cholesterol 77.1, Sodium 564.6, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 25.1

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