Beef Patties With Chimichurri Sauce Recipes

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BEEF PATTIES WITH CHIMICHURRI SAUCE



Beef Patties with Chimichurri Sauce image

Fresh from the herb garden, oregano and parsley, this sauce makes these burgers outstanding!! Serve on your choice of bun or with mashed potatoes and fresh tomato salad.From Canadian Living mag.

Provided by Derf2440

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 egg
2/3 cup corn flakes, crushed
1/3 cup Spanish onion, minced
1/3 cup light sour cream (i use no fat sour cream)
3 cloves garlic, smashed
1 tablespoon fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb lean ground beef (i use extra lean)
1 teaspoon vegetable oil
1 cup fresh parsley, packed
2 tablespoons fresh oregano, packed
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 jalapeno pepper, seeded
2 cloves garlic, chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a bowl, beat egg; mix in cornflakes, onion, sour cream, garlic, parsley, salt and pepper.
  • Mix in beef.
  • Shape into four 1/2 inch thick patties.
  • In nonstick frypan, heat oil over medium high heat; cook patties, turning once, until no longer pink inside, about 10 minutes.
  • Chimichurri Sauce: Meanwhile, in mini chopper or food processor, finely chop together parsley, oregano, oil, 2 tablespoons water, vinegar, jalapeno pepper, garlic, salt and pepper.
  • Serve over patties.

Nutrition Facts : Calories 350.9, Fat 22.7, SaturatedFat 7.4, Cholesterol 126.9, Sodium 441.6, Carbohydrate 9.8, Fiber 1.3, Sugar 1.5, Protein 26.2

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE



Argentinian-Style Beef with Chimichurri Sauce image

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Categories     Beef     Garlic     Onion     Father's Day     Backyard BBQ     Dinner     Beef Tenderloin     Spice     Bell Pepper     Fall     Summer     Grill     Grill/Barbecue     Cilantro     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

For Beef:
1/2 cup distilled white vinegar
1/4 cup vegetable oil
3/4 cup chopped sweet onion
1/2 cup chopped cilantro
2 tablespoons finely chopped garlic
2 teaspoons thyme leaves
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons ground cumin
1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces
For chimichurri:
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
2 tablespoons minced red bell pepper
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons oregano leaves
1/4 teaspoon hot red-pepper flakes
1 fresh bay leaf (optional), finely chopped
Equipment:
5 (12-inch) metal skewers

Steps:

  • Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
  • Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
  • Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
  • Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.

CHIMICHURRI SAUCE FOR STEAKS



Chimichurri Sauce for Steaks image

This is a great Argentinean marinade or sauce. Use it on grilled meats, such as T-bone, porterhouse or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.

Provided by Ty Robbins

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 8

Number Of Ingredients 8

1 bunch fresh parsley, chopped
8 cloves garlic, minced
¾ cup olive oil
¼ cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper

Steps:

  • In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 2.2 g, Fat 20.3 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 2.8 g, Sodium 296.3 mg, Sugar 0.3 g

GRILLED BEEF WITH CHIMICHURRI SAUCE



Grilled Beef With Chimichurri Sauce image

From the Royal Caribbean International Cookbook, which states that chimichurri sauce is as common in Argentina as ketchup is in the United States. I've seen a few other posted recipes for chimichurri sauce, but none that have quite the same list of ingredients that are included in this recipe. Prep time includes marinating time.

Provided by Northwestgal

Categories     Steak

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup olive oil (250ml)
1/4 cup champagne vinegar (60ml)
1/4 cup fresh lime juice (60ml)
1/4 cup fresh oregano, chopped (35g)
1/4 cup fresh parsley, chopped (35g)
3 garlic cloves, finely chopped
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
salt and pepper, to taste
2 1/4 lbs tenderloin beef (1kg) or 1 strip loin steak, fat trimmed and tied with twine (1kg)
grilling wood chips (apple or pecan wood chips)

Steps:

  • In a glass bowl, combine the oil, vinegar, lime juice, oregano, parsley, garlic and crushed red pepper. Season with salt, pepper and cayenne.
  • Place beef in a zip-lock plastic bag and add 3/4 cup (200ml) chimichurri sauce. Remove excess air from bag, seal it, and turn bag several times to coat beef with the sauce. Marinate in refrigerator for 2 hours. Cover the remaining sauce and refrigerate.
  • About 30 minutes before grilling, remove the beef and reserved sauce from the refrigerator. Soak wood chips in cold water. Heat a covered charcoal or gas grill to medium hot. Just before cooking toss the wood chips into the hot coals, or add the wood chips to the gas grill according to manufacturer's instructions.
  • Grill the beef, turning occasionally and basting with the marinade from the bag until the outside is well browned and inside is cooked to desired degree, about 10 to 20 minutes. (A thermometer should register 125F°/52°C for medium-rare, or 135F°/57°C for medium.) Discard remaining marinade from the bag.
  • Transfer beef to a cutting board and let rest 10 minutes. Slice and transfer to a warmed serving platter. Drizzle the slices with some of the reserved chimichurri sauce and serve while still hot.
  • NOTE: If using a strip loin, leave a 1/2-inch (1.25cm) layer of fat around the roast. For individual steaks, cut the meat into 6-ounce (170g) portions, about 1 1/2 inches (3.75cm) thick. Sear in a hot pan for 2 minutes on each side, and then grill for 4 to 5 minutes on each side, or as desired.

CHIMICHURRI BURGER



Chimichurri Burger image

Transform your basic burger with this herby, garlicky sauce -- a traditional Argentinian condiment for beef.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 35m

Number Of Ingredients 11

1/2 cup olive oil, plus more for grilling
1 1/2 cups fresh parsley
2 tablespoons fresh oregano
4 teaspoons red-wine vinegar
3 garlic cloves, minced
Salt
1 large red onion, cut into 1/2-inch slices
1 1/4 pounds ground beef chuck (80% lean), formed into four 1-inch-thick patties
4 hamburger buns
Sliced tomato, for serving
Baby arugula or other greens, for serving

Steps:

  • Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Meanwhile, in a food processor, combine oil, herbs, vinegar, garlic, and 1 teaspoon salt. Pulse until finely chopped.
  • Season sliced onions with salt. Grill, turning frequently, until charred and tender, 10 to 14 minutes. Brush with chimichurri sauce and cook 1 minute more, flipping once. Transfer onions to a plate. Season patties with salt. Grill 3 1/2 minutes per side for medium-rare. Serve burgers on buns with onions, tomato, and arugula; top with chimichurri sauce.

Nutrition Facts : Calories 742 g, Fat 57 g, Fiber 2 g, Protein 29 g, SaturatedFat 15 g

BEEF & CHIMICHURRI SAUCE



Beef & Chimichurri Sauce image

Summer is the perfect time to make this Argentinian classic. Can be served with 3 cups or so simple white rice, if you like.

Provided by JackieOhNo

Categories     Steak

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup fresh parsley leaves
1 shallot, coarsely chopped
3 garlic cloves, chopped
3 tablespoons red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lb boneless top sirloin steak

Steps:

  • In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 t. each of the salt and pepper. Pulse until combined; set aside.
  • Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 t. each salt and pepper over steak. Grill about 8 minutes per side.
  • Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish.

Nutrition Facts : Calories 134.5, Fat 13.6, SaturatedFat 1.9, Sodium 301.3, Carbohydrate 2.8, Fiber 0.6, Sugar 0.1, Protein 0.8

ARGENTINE-STYLE BEEF WITH CHIMICHURRI SAUCE



Argentine-Style Beef with Chimichurri Sauce image

Categories     Beef     Onion     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Parsley     Oregano     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 22

Chimichurri sauce:
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup minced onion
1/4 cup minced red bell pepper
1/4 cup finely chopped Italian parsley
4 fresh bay leaves, minced (optional)
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
Beef:
1 1/2 cups chopped onion
3/4 cup distilled white vinegar
1/2 cup vegetable oil
1/4 cup chopped fresh cilantro
1 1/2 tablespoons chopped fresh thyme
3 garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
3 pounds beef tenderloin, cut into 1-inch cubes

Steps:

  • For chimichurri sauce:
  • Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.
  • For beef:
  • Whisk all ingredients except beef in large bowl; whisk in 1 tablespoon salt. Add beef; toss to coat. Cover and chill 1 hour, turning occasionally.
  • Prepare barbecue (high heat). Thread beef with some marinade still clinging onto 8 skewers. Grill skewers until beef is charred on all sides and cooked to desired doneness, about 5 minutes for medium-rare.
  • Place 1 skewer on each plate. Pass chimichurri sauce alongside.

SPICED BEEF AND ONION PITAS WITH CHIMICHURRI SAUCE



Spiced Beef and Onion Pitas With Chimichurri Sauce image

The spicy chimichurri sauce dresses up this Brazilian-style steak sandwich...and it's not to be left out! Adapted from "The Complete 15-Minute Gourmet" by Paulette Mitchell. Note: I posted the complete recipe for the Chimichurri Sauce. It could be halved, but if making the full batch, use the left overs for other grilled meats.

Provided by gailanng

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces boneless beef sirloin, thinly sliced and cut into 1/2-inch strips
2 tablespoons olive oil, divided
2 cups yellow onions, cut in thin lengthwise slivers
24 inches pita bread rounds
1/2 cup chimichurri sauce (recipe follows)
2 cups loosely packed fresh flat leaf parsley, and tender stems
1/4 cup coarsely chopped onion
2 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon fresh oregano leaves
4 garlic cloves
1/2 teaspoon cayenne pepper, to taste
1 pinch sugar
salt and pepper

Steps:

  • Stir together the coriander, cumin, salt and pepper in a medium bowl. Add the sirloin strips and lightly coat with spices.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onions; cook, stirring occasionally, for 6 minutes or until well-browned and very tender. Add the remaining 1 tablespoon oil and the beef; continue to cook, stirring occasionally, for 3 more minutes or until the beef is just cooked. Remove from the heat and cover to keep warm.
  • While the beef is cooking, stack the pitas on a microwave-proof plate and cover with a paper towel. Microwave on high for 1 minute or until warm.
  • Halve each pita to form 2 pockets. Fill with beef and onions. Drizzle each half with about 1 tablespoon chimichurri sauce. Serve while warm.
  • For the Chimichurri Sauce: Process all ingredients in a food processor or blender until smooth. If tasted alone, the sauce will seem very acidic. To adjust seasonings, taste by dipping in a piece of food, such as beef, chicken or fish.

Nutrition Facts : Calories 440.6, Fat 18.1, SaturatedFat 3.3, Cholesterol 51, Sodium 658.2, Carbohydrate 42.8, Fiber 4.1, Sugar 4.9, Protein 26

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