Paniolo Steak With Wicked Wahine Chimichurri Recipes

PANIOLO STEAK WITH WICKED WAHINE CHIMICHURRI

Steps:

• Heat oven to 325 degrees F. Set an oven-proof (cast iron) grill pan on a burner over high heat. Lightly brush steaks with olive oil on both sides and season with salt and pepper. When the grill pan is very hot, add the steaks. Sear the steaks over high heat for 3 to 4 minutes on each side. Remove the pan from the heat and set it in the oven to finish cooking. Keep the steak in the oven for 6 to 8 minutes for rare to medium-rare (or until an instant-read thermometer inserted in the middle of the steaks registers 165 degrees F). When steaks reach desired doneness, remove them from the oven and let them "rest" for another 4 to 6 minutes before slicing.
• While the steaks are cooking, prepare the chimichurri sauce. Combine all of the ingredients in a food processor or blender and pulse until all ingredients are chopped fine and well combined, stopping to scrape down the sides, if necessary. The mixture should have the consistency of a coarse pesto. Set aside until ready to serve.
• To serve, slice the steaks thinly against the grain and arrange on a platter. Drizzle some of the chimichurri sauce over the steak and sprinkle with toasted sesame seeds. Garnish the platter with pineapple rings, if desired. Transfer the remaining sauce to a bowl and pass with the steak.

GRILLED SKIRT STEAK WITH CHIMICHURRI

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.

SIMPLE SIRLOIN STEAK WITH CHIMICHURRI

Steps:

• Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 15 to 30 minutes to bring to room temperature.
• Meanwhile, make the chimichurri sauce: Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside.
• Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip and cook until a thermometer registers 125 degrees F for medium rare, 3 to 5 more minutes. Transfer to plates and let rest 5 minutes. Serve with the chimichurri sauce.

EMERIL'S "PANIOLO" (HAWAIIAN COWBOY) STEAK

Steps:

• In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns.
• Place the steaks in a large sealable bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.
• Preheat a grill.
• Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by 1/3 in volume, about 5 minutes, stirring occasionally. Remove from the heat.
• Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.
• Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.
• Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.