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
STEAK WITH CHIMICHURRI SAUCE
Categories Beef Citrus Garlic Herb Sauté Low Carb Low/No Sugar Fall Bon Appétit
Yield Serves 2
Number Of Ingredients 6
Steps:
- Place chopped parsley in small metal bowl. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper. Season to taste with salt and pepper. Refrigerate at least 4 hours. (Can be made 1 day ahead.) Bring to room temperature before using.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare. Slice steaks crosswise and arrange on platter. Spoon chimichurri sauce over and serve.
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 KitchensR
Categories 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 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
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.
MARINATED STEAK WITH CHIMICHURRI SAUCE
A lively combo of parsley and garlic gives juicy steak an authentic Argentinean flavor.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Pour marinade over steak in shallow dish; turn to coat both sides of steak. Refrigerate 30 min. to marinate. Meanwhile, blend remaining ingredients in blender until smooth. Pour into bowl; refrigerate until ready to serve.
- Heat broiler. Remove steak from marinade; discard marinade. Place steak on rack of broiler pan sprayed with cooking spray.
- Broil, 4 inches from heat, 10 min. or until steak is medium doneness, turning after 5 min. Diagonally cut steak across the grain into thin slices. Serve with the parsley mixture.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 3 g, Protein 23 g
THE PERFECT NEW YORK STRIP STEAK
Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."
Provided by Chris Pandel
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
- Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
ROASTED NEW YORK STRIP STEAK
A thick steak is essential in order to get nice rare slices for your buffet brunch. Be sure to let the steak rest for at least 15 minutes before slicing. This allows the juices to disburse throughout the meat and not go running all over the cutting board.
Yield serves 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 475°F.
- Season the steak on both sides with salt and pepper.
- Heat a 10-inch ovenproof skillet to the smoking point (very hot) over medium-high heat. Add the oil and the steak. Sear the steak on both sides for 3 to 4 minutes per side. The surface of the steak will be a dark brown color. Sear the edges for 1 to 2 minutes, or until they are brown.
- Place the skillet in the oven for about 5 minutes, or until the steak reaches the desired doneness. To check for doneness, use an instant-read thermometer. The internal temperature should be 135°F for rare and 145°F for medium-rare.
- Allow the steak to rest for 15 minutes. To slice the steak, place it on a cutting board and cut it on a slight bias, leaving the slices still touching so that the meat stays juicier as you cut. Fan out the slices in an attractive pattern on a platter or the cutting board. Serve immediately.
CHURRASCO STRIP STEAK WITH CHIMICHURRI SAUCE
This citrus and pesto like recipe is from one of our favorite local restaurant's "Dinosaur BBQ". It is using their bottled marinade. For those who have received a package from me, I have included this sauce. For those who have not--never fear, I am including the web address so that you can enjoy it too. Go to www.dinobbq.com .. also, look for other "Dinosaur" recipes using their sauces under me or my hubby Rickv.
Provided by TammieV
Categories Meat
Time 10h30m
Yield 4 Steaks
Number Of Ingredients 10
Steps:
- Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks.
- Pour on marinade and let them stand all day.
- Using parsley leaves fill measuring cup to make 1 full packed cup.
- Mix together all sauce ingredients except oil in a food processor or blender to form a paste.
- Dribble in a little oil at a time until fully blended.
- Taste, add more seasonings if desired.
- Set aside.
- Take steaks out of marinade and pat dry.
- Grill on hot grill until medium-rare (Ok, Hubby teases me, I like mine a little more done than that).
- Serve with some sauce spooned over each steak.
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