GRILLED STRIP LOIN STEAK WITH BACON CHIMICHURRI
From an old issue of Food & Wine magazine, a tasty marinated steak with a classic South American sauce with a slight twist - bacon! It has been pointed out that this is still a tasty recipe if you want to leave out the added flavours (& fat) of the bacon - thank you PanNan! NOTE - prep time does not include minimum 4 hour marinating time
Provided by Debi9400
Categories Steak
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Marinate the steak: In a large, shallow dish (or large ziplock bag), combine the garlic, thyme, rosemary, wine, onion and olive oil. Ad the steaks and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
- Chimichurri Sauce:.
- In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt & pepper.
- In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels, and let cool, the finely chop. Pour excess bacon fat out of skillet keeping 2 Tbsp in it.
- Cooking:.
- LIght a grill. Remove steaks from marinade and season with salt & pepper. Grill the steaks over high heat until charred all over, about 7 - 8 minutes per side. Transfer to a cutting board and sit at rest for 5 minutes.
- Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl.
- Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.
- Serve with a Chilean Cabernet which echoes the herbal marinade for these flavourful steaks.
Nutrition Facts : Calories 1059.2, Fat 84.7, SaturatedFat 25.2, Cholesterol 234.7, Sodium 381.1, Carbohydrate 8.2, Fiber 2.8, Sugar 1.2, Protein 59.2
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.
STEAKHOUSE STRIP STEAKS WITH CHIMICHURRI
Chilies and lime juice give this version of chimichurri sauce a zesty Southwest flair that's dynamite with cumin-rubbed steaks. You've got to try the thick herb sauce with salmon, too! -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Brush steaks with oil. Combine the cumin, salt and pepper. Rub over steaks; set aside., In a large skillet, saute onions and garlic in 2 tablespoons oil until tender. Cool slightly., In a food processor, combine the onion mixture, herbs, chilies, salt and pepper; cover and process until finely chopped. Add broth and lime juice. While processing, gradually add remaining oil in a steady stream., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with chimichurri and lime wedges.
Nutrition Facts : Calories 520 calories, Fat 31g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 911mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 50g protein.
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
GRILLED STRIP STEAK
Make and share this Grilled Strip Steak recipe from Food.com.
Provided by Brown
Categories Steak
Time 12m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- 1. sprinkle steak with salt and pepper.
- 2. Rub in salt and pepper with olive oil.
- 3. Place on hot broiler and mark with the grids of the broiler to make a # design on the steak.
- 4. Flip the steak over and do the same on the other side.
- 5. Check for the doneness you would like and serve with favorite sauce.
Nutrition Facts : Calories 214.4, Fat 19.8, SaturatedFat 4.2, Cholesterol 19.3, Sodium 163.8, Carbohydrate 4.6, Fiber 1.9, Sugar 0.1, Protein 5.9
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GRILLED HANGER STEAK WITH BACON CHIMICHURRI RECIPE
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- In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
- In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper. In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop. Pour all but 2 tablespoons of the bacon fat from the skillet.
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