CHIMICHURRI FLANK STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 37
Steps:
- For the chimichurri: In a food processor, combine the parsley, cilantro, oregano, garlic, shallot, cumin, pepper flakes, salt, red wine vinegar and honey. With the food processor running, slowly add the olive oil; the final product should be smooth but still have a bit of texture to it.
- For the rice and black beans: Heat the grapeseed oil in a pot over high heat. Add the rice and coriander and cook, stirring, to toast the rice, about 2 minutes. Add the vegetable stock and bring to a simmer. Reduce the heat to low and cook, covered, until the liquid is absorbed, 10 to 12 minutes.
- Once the rice is cooked, remove it from the heat and fluff with a fork. Mix in the black beans, cilantro, lime juice, salt and pepper.
- For the smoked tomato salsa: Prepare a smoker with soaked wood chips (cherry or apple wood preferred) and heat to 350 degrees F.
- Place the tomato halves, onion quarters, garlic and jalapeno in a pan. Transfer to the smoker and cook until the onions are tender, 20 to 30 minutes.
- Dice half of the onions and half of the tomatoes. In a food processor, puree the remaining onions and tomatoes along with the jalapeno, garlic and the lime juice.
- In a bowl, mix the pureed sauce with the diced onions and tomatoes and the chopped cilantro. Season to taste with salt and pepper.
- For the lemon aioli: In a food processor (or using an immersion blender) combine the lemon juice, mustard, egg, egg yolk and garlic; puree until smooth. With the motor running, slowly add the olive oil to emulsify the aioli. Season to taste with salt and pepper.
- For the flank steak: Cut the flank steak into six equal portions, slicing against the grain and on an extreme bias. With the back of a knife, tenderize the steaks by pounding them out on both sides. Season on both sides with salt and pepper.
- Heat a cast-iron skillet over high heat until smoking. Add just enough grapeseed oil to coat the pan. Working in batches, sear the steaks on both sides, about 2 minutes. Remove the steaks to a plate to rest before plating.
- To plate: Divide the rice and beans between six plates, mounding it in the center of each plate. Spoon about 2 ounces of the salsa over the top and then lay a steak over the rice. Drizzle some chimichurri over the steak.
- In a bowl, dress the watercress with lemon aioli. Top the steaks with the dressed watercress. Serve.
FLANK STEAK WITH CHIMICHURRI SAUCE
The hallmarks to perfect grilled steaks are a great charred crust with some grill marks, seasoning generously and nailing the temperature (doneness). Always consider the thickness of the steak when cooking, knowing the thicker the steak, the longer the cook time (see the Cook's Note below). Chimichurri is a great sauce to know because it belongs to a group of uncooked condiments that touch so many cultures and dishes. If you can make chimichurri, you can make salsa verde and pesto. A rule of thumb is chimichurri is herbal, salsa verde is acidic and pesto is nutty. Choose the right sauce to pair perfectly with your protein or vegetable. Flank steak is a heavily used muscle but will grill amazingly. It's pleasantly chewy with great flavor.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
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.
FLANK STEAK WITH CRANBERRY CHIMICHURRI
Chimichurri is an Argentinean herb sauce that's serve with grilled meats. The addition of cranberries makes this version not only festive, but delicious. It's a wonderful accompaniment to the tender flank steak. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings (1 cup chimichurri).
Number Of Ingredients 20
Steps:
- Peel and cube papaya, reserving seeds; place papaya and seeds in a food processor. Add the onion, cumin and pepper; cover and process until smooth. Pour into a shallow dish. Add the beef and turn to coat. Refrigerate for 8 hours or overnight., For chimichurri, place the cilantro, parsley, cranberries, shallot, vinegar, paprika, garlic, oregano, lime zest, brown sugar, salt and pepper flakes in a clean food processor. While processing, gradually add oil and water in a steady stream. Refrigerate until serving., Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes before cutting steak thinly across the grain. Serve with chimichurri.
Nutrition Facts : Calories 293 calories, Fat 15g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 222mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
FLANK STEAK WITH CHIMICHURRI SAUCE
The vibrant Chimichurri Sauce often is described as "the sauce of life" in Argentina, where barbecue bashes are common. It is used both as a marinade before grilling and as a sauce for serving.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 4
Number Of Ingredients 7
Steps:
- Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Place beef in shallow glass or plastic dish or resealable food-storage plastic bag.
- To make sauce, in tightly covered container, shake all remaining ingredients. Pour 1 cup of the sauce over beef; turn beef to coat with sauce. To marinate, cover dish or seal bag and refrigerate at least 4 hours but no longer than 24 hours, turning beef occasionally. Cover remaining sauce and set aside to serve with beef.
- Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds (one-thousand one, one-thousand two), the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
- Remove beef from marinade; set marinade aside. Grill beef uncovered 12 to 16 minutes for medium doneness, brushing with marinade and turning once. Discard any remaining marinade. Cut beef diagonally across grain into thin slices. Serve with remaining sauce.
Nutrition Facts : Calories 750, Carbohydrate 5 g, Cholesterol 90 mg, Fat 5, Fiber 0 g, Protein 35 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 2 g, TransFat 1/2 g
ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE
A simple grilled technique and flavorful, herb-packed sauce enliven flank steak. From Cook's Illustrated 2009 Summer Grilling issue.
Provided by ElleFirebrand
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
FLANK STEAK CHIMICHURRI NACHOS RECIPE
Provided by AuntieGooper
Number Of Ingredients 9
Steps:
- Puree ½ cup flat-leaf parsley, ½ cup fresh cilantro, 2 cloves peeled garlic, ½ teaspoon pepper sauce and ½ cup olive oil in a food processor or blender to make chimichurri sauce. Rub 1 pound flank steak with half of the sauce; set the remaining sauce aside. Broil or grill flank steak for 5 to 6 minutes on each side until an instant-read thermometer inserted in the center reads 145°F. Let flank steak stand for 5 minutes, and then slice thinly. Sprinkle lime-flavored tortilla chips with 1 ½ cups shredded mozzarella cheese and 1 ½ cups finely shredded Parmesan cheese. Bake; then top with sliced flank steak and drizzle with remaining chimichurri sauce
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- In a food processor, chop cilantro, parsley, olive oil, garlic, vinegar, and hot sauce until herbs are finely chopped but not pureed. You can do this step by hand if you do not have a food processor. Just make sure you finely chop the herbs as well as you can. Add salt and pepper to the sauce and additional hot sauce if desired and stir.
- Rub half of the chimichurri sauce on the skirt steak reserving the rest of the sauce. Salt and pepper the steak well. Grill the steak for 4-5 minutes per side. Remove from the grill and slice thinly.
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