GRILLED STEAK AND PEPPERS WITH CHIMICHURRI SAUCE
Enjoy this grilled beef sirloin steaks drizzled with the chimichurri sauce and served with the bell peppers, tasty dinner - ready in just 25 minutes.
Provided by Pillsbury Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- GRILL DIRECTIONS: Heat grill. In food processor bowl with metal blade or blender container, combine oil and vinegar. Add all remaining chimichurri sauce ingredients; process with on/off pulses until pureed. Spoon into small serving bowl.
- When ready to grill, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 18 to 22 minutes or until of desired doneness, turning once.
- Meanwhile, place bell peppers skin side down on grill; cook 7 to 10 minutes or until tender, turning occasionally. Cut steaks into 8 pieces. Drizzle sauce over steaks. Serve bell peppers with steaks.
Nutrition Facts : Calories 270, Carbohydrate 4 g, Cholesterol 60 mg, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 1 g
GRILLED STEAK WITH YELLOW PEPPER CHIMICHURRI
Steps:
- For the steak: Let the steak rest at room temperature for 20 minutes. Preheat a grill pan or outdoor grill to high.
- Rub both sides of the steak with oil and sprinkle liberally with salt and pepper. Grill the steak until lightly charred, 3 to 4 minutes per side for medium-rare (cook longer for medium or well-done steak). Transfer to a cutting board and let rest 10 minutes.
- For the yellow pepper chimichurri: Combine the bell pepper, parsley, oregano, garlic, oil, vinegar, salt and black pepper in a food processor. Process until well mixed but still a little chunky. Transfer to a small bowl.
- Cut the steak into thin slices across the grain. Serve with the chimichurri.
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 SIRLOIN STEAK WITH CHIMICHURRI SAUCE
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
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 SKIRT STEAK WITH CHIMICHURRI
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season beef with salt and pepper and place it into a ziptop bag.
- In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
- Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.
GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS
The chimichurri sauce is made of parsley and gets a kick from crushed red peppers. Posted for ZWT IV Argentina. Recipe is from Bon Appetit June 2005.
Provided by cookiedog
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
- Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
- Recipe Remix:. Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.
Nutrition Facts : Calories 3034.9, Fat 110.4, SaturatedFat 27.1, Cholesterol 115.7, Sodium 4786.5, Carbohydrate 404.4, Fiber 25.3, Sugar 4, Protein 98.8
GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS
Categories Sandwich Beef Herb Pepper Backyard BBQ Meat Steak Bell Pepper Summer Tailgating Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
- Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
- Recipe Remix:
- Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.
GRILLED STEAK WITH CHIMICHURRI SAUCE
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
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
STEAK AND PEPPERS IN CHIMICHURRI SAUCE
Need a quick dinner idea? This colorful, flavorful beef dish is complete in 25 minutes...and there's just one skillet to wash!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In medium heatproof bowl, mix pesto, lemon juice, oregano and pepper flakes; set aside.
- In 12-inch nonstick skillet, heat oil over medium heat. Cook onion and bell peppers in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in pesto mixture. Return mixture to same bowl. Cover; set aside.
- Sprinkle both sides of beef pieces with garlic-pepper blend and salt. Heat same skillet over medium-high heat. Add beef; cook 10 to 12 minutes, turning once, until browned and medium-rare doneness.
- Return vegetable-pesto mixture to skillet with beef. Cook 1 to 2 minutes, stirring occasionally, until vegetables are hot and beef is of desired doneness. Serve pepper mixture over beef.
Nutrition Facts : Calories 380, Carbohydrate 11 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 34 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g
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