STEAKS WITH CHIMICHURRI
I think steak really is the perfect solution for a quick dinner. First, there's a steak to fit any budget, from pricey filets and rib-eyes (if it's a special dinner) to sirloin and bottom round for a regular weeknight meal. Second, steaks can so easily be changed up with different serving sauces. If you haven't ever tasted the bright-green magic of chimichurri sauce (a South American specialty) spooned over a medium-rare steak...oh, boy. You're in for a treat! I like to pile whole or sliced steaks on a cutting board next to a bowl of chimichurri, then let everyone serve themselves. So fresh and fun.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield as many steaks as you like, with enough sauce for 8 to 10 steaks
Number Of Ingredients 10
Steps:
- First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
- Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
- Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
- Slice the steak. Serve it with the chimichurri on the side.
GRILLED STEAK WITH CHIMICHURRI
Chimichurri is a robust, herby sauce from Argentina that's typically partnered with grilled beef--here we're serving it with grilled flank or hanger steak, two lean and flavorful cuts of beef that are great for grilling, for an easy dinner recipe that takes just 30 minutes to prep. The sauce is equally delicious over grilled fish, pork or chicken.
Provided by Andrea Kirkland, M.S., RD
Categories Quick & Easy Paleo Recipes
Time 30m
Number Of Ingredients 10
Steps:
- To prepare sauce: Combine parsley, oregano, garlic, oil, vinegar, lemon juice, salt, and crushed red pepper in a small bowl.
- To prepare steak: Preheat grill to medium-high. Rub 1 Tbsp. of the sauce evenly over steak; sprinkle with salt. Grill the steak to the desired degree of doneness (130 degrees F for medium-rare), 3 to 4 minutes per side. Transfer to a clean cutting board and let stand for 10 minutes.
- Slice the steak across the grain. Divide the steak slices among 4 plates and spoon the remaining sauce over the top.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 10.3 g, Fiber 0.2 g, Protein 23.5 g, SaturatedFat 3.6 g, Sodium 337.9 mg, Sugar 0.1 g
GRILLED NEW YORK STRIP STEAKS WITH PEACH CHIMICHURRI
A recipe for grilled New York Strip Steak topped with a flavorful chimichurri sauce made with fresh herbs, grilled peaches, and heirloom tomatoes.
Provided by Amee
Categories Main Course
Time 2h30m
Number Of Ingredients 16
Steps:
- Remove lower stems of the parsley, rinse and pat dry (I use a salad spinner for this).
- In the bowl of a food processor, add parsley, garlic, vinegar, fresh thyme, onion, fresh basil, 1/2 tsp salt, 1/4 tsp pepper and red pepper flakes.
- Process until smooth, pour into a medium-size bowl and set aside.
- Heat the grill to medium heat.
- While grill is heating up, slice the peaches in half, remove the pit and baste each side with 1 tsp olive oil
- Grill peaches 4 minutes each side. Set aside to cool.
- Chop tomatoes, making sure to remove the seeds.
- Next chop the cooled peaches.
- Stir the remaining 6 tbsp of olive oil into the chopped herb mixture until combined. Add peaches and tomatoes. Cover with plastic wrap and let the mixture sit for 2-3 hours to marinate.
- Preheat the grill to medium. Season with steaks with salt and pepper.
- Grill 11-14 minutes for a 1" thick strip on charcoal or 11-15 minutes on a gas grill to desired doneness (145 degrees F for med-rare and 160 degrees F for medium.
- Remove from the grill and allow the steaks to rest for 5 minutes. Spoon sauce over steak and serve.
Nutrition Facts : Calories 260 kcal, Protein 23 g, Fat 18 g, Cholesterol 65 mg, SaturatedFat 7 g, Sodium 55 mg, ServingSize 1 serving
GRILLED NEW YORK STRIP STEAK WITH GINGER CHIMICHURRI
Steps:
- Combine all marinade ingredients in a food processor, pulse until the mixture is blended.
- In a gallon-sized GLAD® storage bag, pour the marinade over the steaks. Marinate for 3-5 hours in the refrigerator.
- Add Ginger Chimichurri ingredients into a food processor, pulse until mixture is coarsely mixed.
- Remove steaks from marinade and set out until the steaks reach room temperature. Discard any remaining marinade.
- Preheat the grill using Kingsford® charcoal, until briquets are consistently ashed over.
- Cook steaks until desired doneness, remove from grill.
- If you choose to carve the steak, allow the steak to rest for 15 minutes, this will ensure very minimal moisture loss.
- To serve, drizzle the steak with Chimichurri and finish with leftover meat juices from resting and carving.
GRILLED NEW YORK STEAKS WITH CHIMICHURRI
this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it.
Provided by catalinacrawler
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place steaks in a large baking dish and pour 1/2 of the chimichurri marinade over the steaks.
- Turn to coat the steaks.
- Cover and marinate in the refrigerator for 2 hours.
- Preheat grill to high.
- Remove steaks from the refrigerator 20 minutes before grilling.
- Remove steak from marinade and season with salt and pepper.
- Grill for 4 to 5 minutes on one side until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness.
- Remove from grill, let rest 10 minutes and serve with remaining chimichurri on the side.
Nutrition Facts : Calories 1271.3, Fat 106.8, SaturatedFat 28.7, Cholesterol 275.6, Sodium 180.2, Carbohydrate 4.8, Fiber 0.3, Sugar 0.4, Protein 70.7
GRILLED AGED SHELL STEAKS WITH CHIMICHURRI
Steps:
- Place steaks in a large baking dish and pour 1/2 of the chimichurri marinade over the steaks. Turn to coat the steaks. Cover and marinate in the refrigerator for 2 hours.
- Preheat grill to high. Remove steaks from the refrigerator 20 minutes before grilling. Remove steak from marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness.
- Remove from grill, let rest 10 minutes and serve with remaining chimichurri on the side.
- Combine all ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use on 1/2 as a marinade and 1/2 as the finishing sauce.
ROASTED NEW YORK STRIP STEAK WITH CHIMICHURRI SAUCE
Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
- Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
- Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
- Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
- Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
- Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
- Serve the steak alongside the Chimichurri Sauce.
Nutrition Facts : Calories 607.7 calories, Carbohydrate 4.2 g, Cholesterol 131.5 mg, Fat 34.7 g, Fiber 1 g, Protein 66.4 g, SaturatedFat 9.1 g, Sodium 1015.3 mg, Sugar 0.3 g
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
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