ARGENTINEAN STEAK WITH PARSLEY SAUCE: CARNE Y CHIMICHURRI
Steps:
- Preheat a grill or broiler to high.
- In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
- Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.
TRADITIONAL ENGLISH PARSLEY SAUCE
A traditional English parsley sauce recipe is a classic of the British kitchen and unbelievably easy to make. Perfect with fish, ham, or vegetables.
Provided by Elaine Lemm
Categories Sauces
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- In a medium-sized saucepan, melt the butter over medium heat.
- Stir in the flour and mustard (if using).
- Stir thoroughly to form a thick paste.
- Cook gently for 2 to 3 minutes more, watching the heat to ensure the paste does not burn. This will cook off the taste of raw flour in the finished sauce.
- Gradually whisk in the milk.
- Bring to a boil, lower the heat, and simmer for 5 minutes, frequently whisking to make sure there are no lumps. The sauce should be quite thick but still pouring consistency. If too thick, add a little more milk.
- Add the fresh parsley and stir well.
- Season with a good pinch of sea salt and a few black pepper grinds. Taste and add more as needed.
- Keep the sauce warm, on low heat, until needed. If keeping sauce warm for more than 15 minutes, laying a piece of buttered parchment paper on the surface will prevent a skin from forming. If a slight skin does form, whisk thoroughly over heat, and it should disappear.
- Serve and enjoy.
Nutrition Facts : Calories 103 kcal, Carbohydrate 7 g, Cholesterol 20 mg, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, Sodium 223 mg, Sugar 3 g, Fat 7 g, ServingSize serves 4, UnsaturatedFat 0 g
GARLIC-BUTTER STEAK
This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
PARSLEY GARLIC BUTTER
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.
Categories Condiment/Spread Food Processor Garlic Herb No-Cook Quick & Easy Parsley Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Purée all ingredients in a food processor until smooth.
GRILLED SKIRT STEAKS WITH PARSLEY OREGANO SAUCE
Provided by Ruth Cousineau
Categories Quick & Easy Dinner Steak Summer Grill Grill/Barbecue Parsley Oregano Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat grill pan over medium-high heat until hot, then lightly oil. Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (total).
- Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.
- While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.
- Serve steaks with sauce.
STEAK WITH PARSLEY SAUCE
Get a blast of protein and vitamin K from this delicious combination.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Trim and cut 2 1/4 pounds strip, shell, or sirloin steak into 3 steaks (each about 1 inch thick). Coat with 1 tablespoon olive oil; season with coarse salt and ground pepper.
- Heat a large nonstick skillet over medium-high. Add steaks; cook until browned, 5 to 6 minutes per side for medium-rare.
- Reserve 1 steak. Transfer remaining 2 steaks to a cutting board; let rest 10 minutes before slicing thinly. Serve with half the Parsley Sauce (above).
GRILLED FLANK STEAK WITH PARSLEY SAUCE
Steps:
- Preheat a grill pan to medium-high heat. Drizzle the steak with some oil and sprinkle with salt and pepper. Grill for 7 minutes on each side.
- Meanwhile, whisk the remaining 1/4 cup olive oil, the parsley, vinegar and garlic in a bowl and season with salt and pepper.
- Remove the steak from grill and rest it for 10 minutes. Slice the steak against the grain and serve with the parsley sauce.
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
PARSLEY PEPPERCORN GROUND BEEF STEAKS
These taste great, even without the sauce! Good served with buttered sliced carrots. From Woman's Day magazine. The English and French both used lots of cream in their recipes.
Provided by Sharon123
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix meat mixture ingredients until well blended.
- Shape into four 1 1/4-inch thick patties.
- Press pepper into flat sides.
- Let stand 15 minutes.
- Lightly sprinkle salt over bottom of a large nonstick skillet.
- Place over medium high heat until hot.
- Add patties and cook until well browned on both sides and no longer pink in centers, about 15 minutes.
- If not making the sauce, sprinkle with the parsley and serve.
- If servinig with sauce, remove patties to warm plates.
- Remove any excess fat in skillet, leaving brown (not burned;) bits.
- Add brandy or broth and cook and stir until reduced to about 2 tbls.
- Add cream and butter.
- Stir over high heat until reduced to 3 tbls.
- Spoon over meat.
- Sprinkle with remaining parsley.
- Enjoy!
- Makes 4 servings.
Nutrition Facts : Calories 77, Fat 7.2, SaturatedFat 4.4, Cholesterol 24.2, Sodium 536.5, Carbohydrate 2.9, Fiber 0.8, Sugar 0.2, Protein 1.2
PARSLEY SAUCE
Versatile sauce that I have very slightly modified from a traditional Welsh recipe. I love this stuff on hot Canadian bacon for brunch.
Provided by Millereg
Categories Sauces
Time 20m
Yield 1 1/4 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the butter, flour and milk in a saucepan.
- Heat, whisking continuously, until the sauce thickens, boils and is smooth.
- Simmer for 1-2 minutes.
- Season to taste and add the parsley.
Nutrition Facts : Calories 88.5, Fat 5.7, SaturatedFat 3.6, Cholesterol 18.3, Sodium 38.9, Carbohydrate 6.5, Fiber 0.2, Protein 3
PARSLEY SAUCE FOR STEAK
This sauce (see our recipe for Steak with Parsley Sauce) is high in vitamins K and C.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a blender, puree 1 chopped garlic clove, 1 cup loosely packed fresh parsley leaves, 1/4 cup olive oil, and 3 tablespoons water until smooth. Season with coarse salt and ground pepper. Makes 1/2 cup.
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