Flank Steak Churrasco With Chimichurri Rojo Recipes

CHURRASCO STEAK WITH CHIMICHURRI

Steps:

• For the marinade: In a large resealable plastic bag, combine the grapeseed oil, garlic, onions, oregano and orange juice. Add the steaks and marinate for 24 hours in the refrigerator to flavor and tenderize the meat.
• For the chimichurri: In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, chile flakes, olive oil and some salt and pepper. Mix well, then cover and refrigerate overnight to allow the flavors to bloom.
• Lightly sprinkle the steaks with salt and pepper and place them on a very hot grill for 3 minutes on each side. Remove the steaks to a plate to rest. Top with butter and lime juice to build flavor.
• Plate each steak with 1 cup of the white rice; spoon some chimichurri over the steaks. Serve with the remaining chimichurri on the side.

FLANK STEAK WITH CHIMICHURRI SAUCE

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.

FLANK STEAK CHURRASCO WITH CHIMICHURRI ROJO

Steps:

• Slice the steak against the grain at 45 degree angle into 1/4"-thick strips.
• In a large bowl whisk together remaining ingredients.
• Preheat grill to medium.
• Toss meat slices into the chimichurri to coat.
• Thread 4-5 strips (6 oz) onto each of 4 metal skewers. Fold each strip accordion-style, then spear through the center with the skewer. Spread strips down length of the skewer.
• Grill skewers, covered, for 3 minutes. Turn, baste with remaining chimichurri, and grill, covered, for 3 more minutes.

CHIMICHURRI FLANK STEAK

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.

NICARAGUAN-STYLE STEAK / CHURRASCO

Steps:

• Place the piece of tenderloin lengthwise on the cutting board. Holding the knife parallel to the cutting board, cut the meat into 4 flat, even horizontal strips. Place each strip between two sheets of plastic wrap and pound with the side of a cleaver or with a rolling pin to a thickness of 1/4 inch. Arrange the steaks in a nonreactive baking dish.
• Prepare the chimichurri. Combine the parsley and garlic in a food processor and process until finely chopped. Add the oil, 1/4 cup vinegar, water, 1 1/2 teaspoons salt, and 1 teaspoon pepper and process to make a thick sauce. Correct the seasoning, adding salt, pepper, or vinegar as necessary; the mixture should be highly seasoned. Place half the chimicurri in a bowl or crock for serving; pour the remainder over the meat. Cover and let marinate in the refrigerator, 30 minutes, turning several times.
• Preheat the grill to high.
• When ready to cook, oil the grill grate. Drain the beef and place it on the hot grate. Grill, turning with tongs, until cooked to taste, 1 to 2 minutes per side for medium- rare. Serve with the remaining chimichurri sauce.

FLANK STEAK WITH CRANBERRY CHIMICHURRI

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.