SKIRT STEAK WITH CHIMICHURRI SAUCE
Steps:
- In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
- Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
- Preheat a grill to medium heat.
- Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.
LOW CARB SKIRT STEAK WITH CHIMICHURRI SAUCE - 2 NET CARBS
From The New Atkins for a New You Cookbook. Per Serving: 2g net carbs, 3 total carbs, 1g fiber, 37g protein, 32g fat, 450 calories
Provided by mariposa13
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the sauce, mix oil, parsley, oregano, vinegar, garlic, red pepper flakes, salt, and pepper in a bowl; set aside.
- For the steak, heat a large heavy skillet over high heat until very hot.
- Brush steak with oil and season with salt and pepper.
- Add steak to pan, reduce heat to med-high, and sear until done to taste, about 3 min per side for med-rare.
- Transfer steak to cutting board and let stand 5 minute.
- Thinly slice across the grain.
- Stir sauce again and serve steak with sauce on the side.
Nutrition Facts : Calories 446.4, Fat 31.2, SaturatedFat 7.7, Cholesterol 110.6, Sodium 713.7, Carbohydrate 3.3, Fiber 1.5, Sugar 0.3, Protein 37
SKIRT STEAK WITH CHIMICHURRI SAUCE
The chimichurri is served & sold at many of the restaurants all over in Miami. It is one of things that caught on - big time. I am one of those people who doesn't like basil so I leave it out of the recipe. Inactive prep time: 2 hours 35 minutes. This recipe courtesy of Emeril Lagasse, 2005. Update 06/26/10 . . . . use less oil - instead of 1 cup bring it down to 1/2 cup and then work from there.
Provided by Manami
Categories Steak
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots.
- Pulse until well blended but do not puree.
- Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
- Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (Can be made the day before.).
- If cooking steak another day, refrigerate sauce and return to room temperature before serving.
- Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag.
- Add the remaining chimichurri sauce from the processor.
- Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
- Preheat a grill or oven to 350F - medium heat.
- Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
- Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.
- Cook for 6 minutes on the first side.
- Rotate the steak 45 degrees and cook another 6 minutes.
- Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
- Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.
- Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.
SKIRT STEAK WITH CHARRED CHIMICHURRI RECIPE BY TASTY
This flavorful, yet time-saving dish can be made in just under 30 minutes. Thin flaps of skirt steak are pan-seared, then topped with an easy-to-make chimichurri sauce made with charred shallots, jalapeños and garlic for a smoky, herbaceous flavor. This recipe only uses one skillet and a food processor so clean-up will be a breeze!
Provided by Tikeyah Whittle
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large cast-iron skillet over high heat until it begins to smoke.
- Brush the steaks with the vegetable oil and season liberally with salt and pepper.
- Place the steak in the skillet, working in batches as needed. Cook, flipping once halfway through, until charred on the outside and medium-rare inside, 4-8 minutes, depending on the thickness of the steak. If working in batches, wipe out the skillet between batches.
- Transfer the steaks to a cutting board and let rest for 10 minutes.
- Reduce the heat to medium-high. Add the garlic, shallots, and jalapeño and cook, turning as needed, until blackened in spots and softened, about 8 minutes.
- Transfer the vegetables to a food processor or blender. Add the parsley, cilantro, olive oil, oregano, and vinegar and purée until smooth. Season the chimichurri with salt and pepper. You should have about 1 cup.
- To serve, cut the steaks against the grain into ¼-inch thick slices. Transfer to a serving platter or plates and spoon the charred chimichurri over the top.
- Enjoy!
Nutrition Facts : Calories 500 calories, Carbohydrate 3 grams, Fat 39 grams, Fiber 0 grams, Protein 32 grams, Sugar 1 gram
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