Charred Steak With Chimichurri Sauce Recipes

CHIMICHURRI STEAK

Steps:

• Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.
• Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
• Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
• Take steak out of the fridge 30 minutes prior to cooking.
• Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
• Sprinkle each side of steak generously with salt and pepper.
• Add steak and cook to your liking.
• Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).
• Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
• Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.

SKIRT STEAK WITH CHARRED CHIMICHURRI RECIPE BY TASTY

Steps:

• Heat a large cast-iron skillet over high heat until it begins to smoke.
• Brush the steaks with the vegetable oil and season liberally with salt and pepper.
• Place the steak in the skillet, working in batches as needed. Cook, flipping once halfway through, until charred on the outside and medium-rare inside, 4-8 minutes, depending on the thickness of the steak. If working in batches, wipe out the skillet between batches.
• Transfer the steaks to a cutting board and let rest for 10 minutes.
• Reduce the heat to medium-high. Add the garlic, shallots, and jalapeño and cook, turning as needed, until blackened in spots and softened, about 8 minutes.
• Transfer the vegetables to a food processor or blender. Add the parsley, cilantro, olive oil, oregano, and vinegar and purée until smooth. Season the chimichurri with salt and pepper. You should have about 1 cup.
• To serve, cut the steaks against the grain into ¼-inch thick slices. Transfer to a serving platter or plates and spoon the charred chimichurri over the top.
• Enjoy!