Chimichurri Noodles With Grilled Flank Steak Recipes

GRILLED STEAK WITH CHIMICHURRI

Steps:

• In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

FLANK STEAK WITH CHIMICHURRI SAUCE

Steps:

• Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
• Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
• Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
• Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.

ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE

Steps:

• Prepare grill according to manufacturer's instructions.
• Place onion on baking sheet; brush both sides lightly with oil and season with salt and pepper.
• Sprinkle both sides of steak with salt and pepper. Place onion and steak directly on grill. Grill onion, turning once, until streaked with dark grill marks, 10 to 12 minutes. Grill steak until well seared and dark brown on side, 5 to 7 minutes. Using tongs, flip steak; continuing grilling on other side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rate.
• Transfer steak to cutting board, cover loosely with foil and let rest for 5 minutes. Slice steak very thing on bias against the grain. Season with salt & pepper to taste. Place onions on platter and arrange meat over onions. Serve with Chimichurri Sauce.
• For Chimichurri Sauce:.
• Process parsley and garlic in the work bowl of a food processor fitted with a steel blade, stopping as necessary to scrape sides of bowl. Until ingredients are chopped fine. Transfer mixture to medium bowl. Whisk in oil, vinegar, pepper flakes, salt and 2 tablespoons water until thoroughly blended. Serve immediately.

CHIMICHURRI NOODLES WITH GRILLED FLANK STEAK

Steps:

• Combine the cilantro, parsley and 2 garlic cloves in Manual Food Processor; process until coarsely chopped. Add ¼ cup (50 mL) oil, vinegar, and 1/8 tsp (0.5 mL) each salt and pepper to the processor; process until well blended, scraping down the sides as necessary.Spiralize the rutabaga with the fettuccine blade on the Veggie Spiralizer, set aside.Season the steak with the remaining salt, pepper and remaining garlic pressed with Garlic Press. Heat the Executive Nonstick Square Grill Pan and Grill Press over medium heat for 5 minutes. Grill the steak 10-15 minutes or until reaches 140°F (63°C) for medium-rare doneness or 155°F (68°C) for medium doneness, turning once. Remove the steak from the pan to a cutting board; tent with aluminum foil and let stand 5 minutes. Meanwhile, heat the remaining oil in the 12" (30-cm) Executive Nonstick Skillet over medium heat 3-5 minutes or until shimmering. Add rutabaga noodles; cook 2 minutes, stirring occasionally. Add water to the Skillet; cover. Reduce the heat to medium-low, cook 6-8 minutes or until the noodles are crisp-tender. Add the sauce to the noodles; toss to coat. Slice the steak diagonally across the grain into thin slices.To serve, place the noodles on serving platter; arrange the steak over the noodles. Top with pepper flakes, if desired.