Grilled Steak And Eggs Argentinean Style Recipes

ARGENTINEAN BARBECUED STEAK

Steps:

• Preheat your grill to high or preheat a ridged grill pan until very hot.
• Rub the steaks with the olive oil and season them with salt. Grill the steaks for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done. Serve with Chimichurri Sauce
• To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste.
• Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.
• Yield: 1 1/2 cups

GRILLED STEAK AND EGGS WITH BEER AND MOLASSES

Steps:

• Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
• Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Serve with the beer-molasses sauce and the grilled eggs.
• Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (the Neelys use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes.

GRILLED STEAK AND EGGS

Steps:

• For the green sauce: Add the parsley, oil, capers, vinegar, Worcestershire sauce, paprika and hot sauce to a food processor and pulse until smooth. Taste for seasoning and add salt, pepper and more hot sauce as needed.
• For the steak and eggs: Preheat a grill to medium-high. Sprinkle the steaks with salt and pepper and rub with 1 tablespoon oil. Grill 5 minutes per side for medium-rare and 7 minutes for medium. Let rest 10 minutes before serving. Slice the steak, if desired.
• While the steaks are resting, place a cast-iron skillet on the grill or side burner and add the remaining oil to the skillet. Crack in the eggs and sprinkle with the paprika, salt and pepper. Cook until the edges are crisp and golden but the yolks are still runny, 2 to 3 minutes. Grill the bread on both sides until crisp and golden, and serve with the steak, green sauce and fried eggs.

ARGENTINEAN SKEWERS WITH SHERRY VINEGAR STEAK SAUCE AND GRILLED SCALLIONS

Steps:

• Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
• Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
• Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
• Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
• Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
• Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
• Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
• Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
• Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.
• Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.

GRILLED FLANK STEAK ARGENTINE

Steps:

• Put broth, oil, lemon juice, garlic, oregano, red pepper, onion, and parsley in large zip lock plastic bag.
• Seal bag tightly and shake to mix Chimichurri sauce.
• Rub steak on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and then put steak into bag and close.
• Refrigerate at least 30 minutes, or up to 2 hours, turning bag one time.
• Meanwhile, place a wire cookling rack over paper towels.
• Cut potatoes lenghtwise, do not peel, into 1/2 inch thick slices.
• Bring potatoes, remaining salt and pepper and enough water to cover to a boil in large saucepan over high heat.
• Reduce heat to medium and simmer until potatoes are almost tender, about 10 minutes, transfer potatoes back to rack.
• Lightly coat potatoes on both sides with veggie cooking spray, butter or olive oil flavoured.
• Remove steak from sauce.
• Boil sauce vigorously in small saucepan 3 minutes, stirring constantly, remove from heat and cover to keep warm.
• Meanwhile, coat grill pan with veggie spray and set over medium high heat.
• Cook steak and potatoes until steak is done to taste, 3 to 4 minutes on each side for medium rare, 4 to 5 minutes for medium; and potatoes are crispy, about 4 minutes per side.
• Thinly slice steak across the grain.
• Divide potato and steak slices among 4 plates.
• Spoon about 2 tablespoons warm Chimichurri sauce over each serving.

ARGENTINE GRILLED FLANK STEAK

Steps:

• Score the steak 1/4 inch deep on both sides; rub the black pepper on both sides of the steak, amount depending on your tolerance for black pepper! Place in a large shallow dish or a thick ziplock plastic bag. Combine olive oil and the remaining ingredients in a small bowl; stir well.
• Pour the marinade mixture over the steak; cover and marinate in the refrigerator for 8 hours.
• Remove the steak from marinade, discarding the marinade.
• Grill, covered, over medium-hot coals (350 to 400 degrees) for 4 minutes on each side or to desired degree of doneness.
• Let rest for 5 minutes, covered. To serve, slice the steak diagonally across the grain into thin slices. Enjoy!

ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE

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.

GRILLED ARGENTINE STEAK SALAD

Steps:

• In tightly covered container, shake all salsa ingredients until well blended. Reserve 1/4 cup salsa. Stir onions and tomatoes into remaining salsa; set aside.
• Heat coals or gas grill for direct heat. Place steak and bell pepper on grill rack. Cover and grill over medium heat 15 to 20 minutes, turning bell pepper frequently and beef once, until desired doneness.
• Sprinkle beef with salt and pepper. Cut beef into 1/4-inch slices. In medium bowl, mix beef and reserved 1/4 cup salsa. Cut bell pepper into strips.
• In large serving bowl, place salad greens, bell pepper, mushrooms and beef. Add remaining salsa with onions and tomatoes; toss to mix.

GRILLED ARGENTINE STEAK SALAD

Steps:

• Heat coals or gas grill for direct heat.
• For spicy garlic salsa, combine oil, parsley, vinegar, lemon juice, oregano, crushed red pepper and garlic. Reserve 1/4 cup.
• Stir remaining salsa into onions and tomatoes in small bowl.
• Cover and grill beef and bell pepper 4 to 5 inches from medium heat for 15 to 20 minutes, turning pepper often, and beef once to desired doneness.
• Season beef with salt and pepper. Cut into 1/4 inch slices. Toss beef and reserved 1/4 cup salsa. Cut bell pepper into strips.
• Place salad greens, bell pepper, mushrooms and beef in large bowl. Add remaining tomato mixture and toss.