Grilled Rib Eye Steak With Mango Chimichurri Recipes

GRILLED RIB-EYE STEAK SANDWICH

Grilled Rib-Eye Steak Sandwich image

Provided by Aaron McCargo Jr.

Time 20m

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 tablespoons smoked paprika
2 to 3 tablespoons olive oil, plus more for drizzling
6 (6-ounce) rib-eye steaks
2 tablespoons sea salt
2 tablespoons cracked black pepper
1/4 cup hot banana peppers
6 slices provolone cheese
6 steak rolls, split in 1/2
Herb Salad, recipe follows
1/4 cup roughly chopped parsley leaves
1/4 cup torn basil leaves
1/4 cup minced prosciutto
3 shallots, sliced into thin rings
1/2 cup sliced sun-dried tomatoes
1 lemon, juiced
1/4 cup olive oil
1 tablespoon salt, or to taste
1 tablespoon cracked black pepper, or to taste

Steps:

Preheat the grill to 375 degrees F.
In a small bowl, mix together the smoked paprika and 2 to 3 tablespoons olive oil. Set aside.
Season the steaks with salt and pepper on both sides and drizzle with olive oil. Put the steaks on hot grill and sear on each side until desired doneness, about 4 minutes. Top with the peppers and provolone and cook until the cheese is melted. Brush the steak rolls with the smoked paprika oil and grill until slightly charred. Cut the steaks in half, lengthwise and put them on top of each other on the bottom half of the roll. Top with the herb salad and cover with the top half of the roll. Serve.
Add all the ingredients to a small bowl and toss to combine.

GRILLED STEAK WITH CHIMICHURRI SAUCE

Grilled Steak With Chimichurri Sauce image

From Jewish Living Magazine, December, 2007. "Chimichurri is an Argentinian garlic-herb sauce that pairs perfectly with grilled meats. It's easy to prepare, and any leftover sauce is excellent on chicken or a burger." Note- the sauce may be made up to one week ahead of time and kept in the refrigerator in a sealed container. Just bring to room temperature before serving. I have this copied here for safe keeping but haven't tried it yet.

Provided by Oolala

Categories Sauces

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs steak, London broil and rib eye work well
1/2 cup red wine vinegar, plus
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil, plus
3 tablespoons extra virgin olive oil
4 cups flat-leaf Italian parsley, stems removed, 1 bunch
4 garlic cloves, peeled
1 shallot, peeled and chopped
1 tablespoon lemon juice
1 teaspoon paprika, preferably smoked
1 teaspoon kosher salt
fresh ground black pepper, 5 grindings from a mill

Steps:

With a sharp knife, score the meat in a crisscross pattern, 6-8 times per side.
The cuts should be shallow, no more than 1/4 inch deep.
Place meat in a 9x13-inch baking dish and drizzle 3 tablespoons of red wine vinegar and 3 tablespoons of extra-virgin olive oil over the meat and let this marinate while you prepare the sauce.
To prepare the sauce, combine remaining vinegar and oil, parsley, garlic, shallot, lemon juice, paprika, salt, and the pepper in a blender or food processor and puree until smooth.
Heat grill or grill pan over medium-high heat until hot.
Pat steaks dry with paper towels and then sprinkle with salt and pepper to taste and cook 4-5 minutes per side for medium-rare.
Let steaks rest for 5 minutes, then cut them into thin slices on an angle, across the grain.
Drizzle with the chimichurri sauce on top and serve.

Nutrition Facts : Calories 831.9, Fat 68.7, SaturatedFat 20.5, Cholesterol 154.2, Sodium 476.2, Carbohydrate 8.9, Fiber 4.5, Sugar 1.1, Protein 44.6

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