BEEF SKEWERS WITH CILANTRO CHIMICHURRI
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the pickled red onion: Combine the cider vinegar, sugar and 1 teaspoon salt in a medium bowl and whisk to dissolve. Add the red onion and 2 tablespoons cilantro and stir to combine. Cover and set aside at room temperature, 1 hour.
- Meanwhile, soak 20 wooden skewers in warm water, at least 20 minutes. Slice the flank steak against the grain into 20 strips, about 1/8 inch thick. Thread the meat accordion-style onto the skewers and set aside until ready to grill.
- Combine the remaining cilantro, the garlic, red wine vinegar, lemon juice, red pepper flakes, 1/2 teaspoon salt and the olive oil in a blender and puree until smooth; transfer to a small bowl.
- Heat a grill or grill pan to medium high. Season the steak with salt and pepper. Brush the grill with olive oil, then grill the skewers until marked, about 1 minute per side. Serve with the chimichurri and pickled onion.
CHORIZO AND BEEF SKEWERS WITH CHIMICHURRI
Make and share this Chorizo and Beef Skewers With Chimichurri recipe from Food.com.
Provided by gailanng
Categories Steak
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, whirl the parsley and garlic until finely chopped. With machine running, add oil, vinegar and 1 tablespoon water in a steady stream. Season with red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about half of the chimichurri into a small bowl.
- Prepare grill. Season cubed beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Thread beef and chorizo pieces alternately onto skewers. Brush meat with the chimichurri sauce left in food processor.
- Grill skewers over direct high heat, with the lid closed as much as possible, until steak is cooked to your desired doneness, 4 to 6 minutes for medium-rare, turning 2 to 3 times (watch for flare-ups). Serve warm with the reserved chimichurri spooned over the top.
Nutrition Facts : Calories 515, Fat 46.2, SaturatedFat 14.1, Cholesterol 75, Sodium 1061.3, Carbohydrate 3.1, Fiber 0.6, Sugar 0.2, Protein 21.1
GRILLED CHORIZO, SHRIMP, AND BEEF WITH CHIMICHURRI SAUCE
Provided by Michael Lomonaco
Categories Beef Garlic Herb Pork Shellfish Appetizer Marinate Low/No Sugar Dinner Buffet Sausage Seafood Shrimp Summer Grill Grill/Barbecue Jalapeño Cilantro Parsley Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 appetizer servings
Number Of Ingredients 15
Steps:
- Using a meat mallet, pound the skirt steak out thinly. Cut the steak into 1-1/2 inch strips and skewer on wooden skewers. Skewer the shrimp in a similar fashion on additional skewers. Each skewer should contain only a single piece of food to be grilled.
- Cut the sausage into diagonal slices and also skewer. Place the skewered meats onto platters and lightly marinate in olive oil. Refrigerate until ready to cook. Marinate not longer than overnight.
- Prepare the chimichurri dipping sauce:
- Combine all the chimichurri ingredients in a large bowl, mix well and set aside. Make the chimichurri well in advance of cooking. (It can be prepared 3 days in advance and kept refrigerated for up to a week.)
- Prepare a medium-hot fire on a well-oiled outdoor grill or indoor stove-top grill pan. Carefully drain all excess oil from the skewered meats and fish, and season with salt and pepper. Cook each skewered anticucho for 2-3 minutes or until charred and fully cooked.
- Serve the anticuchos on a platter, drizzle chimichurri over the top or serve separately.
ARGENTINEAN BEEF SKEWERS WITH CHIMICHURRI
Provided by Food Network
Time 16m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment.
CHORIZO AND CHICKEN SKEWERS
At some point this summer, you'll get tired of grilled chicken. No matter the marinade or the delivery system, you will simply reach your limit, and that's when you need to reach for the chorizo. Impale a few slices of this famously delicious Spanish sausage in between your chunks of chicken. As it grills it will splatter its spicy, smokey fat all over its much blander skewer-mate, and once again you and grilled chicken will be good buddies.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated.
- Thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.
- Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 5.6 g, Cholesterol 82.2 mg, Fat 26.6 g, Fiber 1.1 g, Protein 26.1 g, SaturatedFat 9 g, Sodium 769.7 mg, Sugar 2.4 g
BEEF SKEWERS WITH CILANTRO CHIMICHURRI
Make and share this Beef Skewers With Cilantro Chimichurri recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Make the pickled red onion. Combine the cider vinegar, sugar and 1 teaspoons salt in a medium bowl and whisk to dissolve. Add the red onion and 2 tablespoons cilantro and stir to combine. Cover and set aside at room temperature for 1 hour.
- Meanwhile, soak 20 wooden skewers in warm water, at least 20 minutes. Slice the flank steak against the grain into 20 strips, about 1/8 inch thick. Thread the meat accordion-style onto the skewers and set aside until ready to grill.
- Combine the remaining cilantro, the garlic, red wine vinegar, lemon juice, red pepper flakes, 1/2 teaspoons salt and the olive oil in a blender and puree until smooth; transfer to a small bowl.
- Heat a grill or grill pan to medium high. Season the steak with salt and pepper. Brush the grill with olive oil, then grill the skewers until marked, about 1 minute per side. Serve with the chimichurri and pickled onion.
BEEF SKEWERS WITH CHIMICHURRI RICE SALAD
Bring some South American sunshine to your barbecue plate with chimichurri rice and cumin spiced sirloin
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 18
Steps:
- First, make the chimichurri base. Put the shallot in a mini food processor with the garlic, herbs and oil. Pulse until finely chopped but still with some texture - like a chunky pesto. Put 1 1/2 tbsp in a small bowl and set aside. Mix the red wine vinegar, chilli and 1 tbsp water into the remaining mixture and season. Chill until assembling.
- Stir the cumin seeds and lime juice into the reserved 1 1/2 tbsp chimichurri base, then spoon all over the steak strips in a non-metallic dish. Give everything a good mix to coat, then marinate in the fridge for at least 30 mins, or up to 2 hrs.
- Rinse the rice and put in a saucepan with triple the volume of water. Bring to the boil, then lower the heat, cover and simmer gently until cooked. Drain any remaining liquid, then spread on a tray to cool quickly.
- When the rice is almost cool, stir in half the chimichurri sauce with the black beans, shallots, avocado and cucumber.
- Thread the beef onto 6 large or 12 small skewers and heat the grill or a griddle pan to high. Grill for 3-4 mins each side, or griddle for 1-2 mins each side, depending on how well cooked you like your steak. Serve the rice on a platter with the skewers, lime wedges, yogurt mixed with lime zest and black pepper, and the remaining chimichurri.
Nutrition Facts : Calories 457 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 2 grams sugar, Fiber 11 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium
CHORIZO HOT DOGS WITH CHIMICHURRI
Jazz up a humble hot dog with punchy chimichurri sauce. It's perfect fuss-free food for a family movie night on the sofa, or even dinner in the garden
Provided by Cassie Best
Categories Dinner, Snack, Supper, Treat
Time 40m
Number Of Ingredients 15
Steps:
- First, make the chimichurri. Combine the ingredients in a bowl with ½ tsp salt and set aside. Will keep for up to one day in the fridge. To save on chopping time, you can also blitz the ingredients together in a small food processor until combined but not smooth.
- Heat the grill to medium-high, or light a barbecue and wait until the flames have died down. Put the sausages on a foil-lined tray and grill for 12-15 mins, or cook on the barbecue until sizzling and cooked, turning halfway through.
- Meanwhile, heat the oil in a frying pan and fry the shallots for 10-15 mins until soft and starting to brown. Stir in the vinegar and honey and cook for a few minutes more until sticky.
- Warm the hot dog buns under the grill, on a griddle pan or the barbecue, and cut the cooked sausages in half lengthways, if you've used short cooking sausages. Stuff the buns with the sausages, then top with a big spoonful of chimichurri, some chopped tomato, the crumbled feta, some chilli slices, a few coriander leaves and the sticky shallots.
Nutrition Facts : Calories 556 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 3.2 milligram of sodium
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