Grilled Steak Tips With Chimichurri Recipes

STEAKS WITH CHIMICHURRI

Steaks with Chimichurri image

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

Ingredients

2 cups packed cilantro leaves
2 cups packed flat-leaf parsley leaves
Small handful mint leaves
2 garlic cloves, grated
2 tablespoons red wine vinegar
1 teaspoon red pepper flakes
Kosher salt and black pepper
3/4 cup plus 2 tablespoons olive oil
Any steak of your choice: rib-eye, filet, sirloin, and so on, about 1 1/2 inches thick
2 tablespoons butter

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

Grilled Steak with Chimichurri image

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

Ingredients

¼ cup packed fresh parsley leaves, chopped
1 ½ teaspoons fresh oregano leaves, chopped
1 medium clove garlic, minced
2 teaspoons extra-virgin olive oil
2 teaspoons red-wine vinegar
2 teaspoons lemon juice
¼ teaspoon salt
⅛ teaspoon crushed red pepper
1 pound hanger or flank steak (see Tip)
¼ teaspoon salt

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 SIRLOIN STEAK WITH CHIMICHURRI SAUCE

Grilled Sirloin Steak with Chimichurri Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 4 (5-ounce) steak servings; 1 1/4 cup sauce

Number Of Ingredients 12

Ingredients

1/2 cup extra virgin olive oil
1/4 teaspoon smoked hot paprika
2 cups lightly packed parsley leaves
2 tablespoons fresh oregano leaves
1/4 cup chopped red onion
1 clove garlic
1/4 teaspoon chili pepper flakes
6 tablespoons red wine vinegar
1 teaspoon coarse salt
2 teaspoons olive oil
1 1/2 pounds sirloin steak, 1 1/4 inches thick
Salt and freshly ground black pepper

Steps:

For Sauce: In a small skillet set over medium-high heat, heat oil and paprika until oil shimmers and paprika is fragrant, about 2 to 3 minutes. Remove skillet from heat and let cool.
In the bowl of a food processor, combine parsley, oregano, red onion, garlic, and chili pepper flakes. Pulse to chop. Add vinegar and salt; pulse, and slowly drizzle in cooled oil with machine running. Chop until sauce is emulsified and chunky.
For Steak: Heat the olive oil in a well-seasoned cast iron skillet over medium-high heat. Season steak season well with salt and pepper. Place steak in skillet on the fatty edge and cook until the fat has rendered into the pan and the edge is brown, about 3 minutes. Turn and cook the other edge for 2 minutes. Now cook the wide sides of the steak until nicely browned, about 6 minutes per side for medium-rare. Remove from skillet and let rest 10 minutes.
Slice steak thinly, and serve with Chimichurri sauce.

Nutrition Facts : Calories 497 calorie, Fat 37 grams, SaturatedFat 7 grams, Carbohydrate 4 grams, Fiber 1 grams, Protein 37 grams

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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