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.
CHIMICHURRI SKIRT STEAK FRIES
Provided by Chris Cockren
Time 20m
Number Of Ingredients 15
Steps:
- Preheat grill over high heat. Generously salt skirt steak on both sides with Kosher salt. Grill steak over high heat until well seared on both sides, about 3-4 minutes per side or until you reach desired doneness (personally I aim for medium-rare). Remove to a cutting board and let rest for 5-10 minutes. Slice steak into 3-4″ portions with the grain, then slice against the grain into strips.
- Top cooked fries with skirt steak, chimichurri, chopped scallions, and crumbled feta cheese. Devour immediately.
- Combine all ingredients in a food processor and puree until combined but still a bit chunky. Season generously with Kosher salt and freshly ground black pepper. Allow flavors to meld for at least 15 minutes before serving.
CHIMICHURRI STEAK
Recipe video above. An essential part of Argentinian cuisine, Chimichurri Sauce is steadily growing in popularly throughout the rest of the world - with good reason! It's fresh, zingy with a bit of a bite, and pairs so perfectly with a simple grilled steak. It's also fantastic with fish, chicken and pork!
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 10
Steps:
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.
- Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
- Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
- Take steak out of the fridge 30 minutes prior to cooking.
- Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
- Sprinkle each side of steak generously with salt and pepper.
- Add steak and cook to your liking.
- Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).
- Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
- Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.
Nutrition Facts : ServingSize 183 g, Calories 491 kcal, Carbohydrate 2 g, Protein 38 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 105 mg, Sodium 393 mg, Fiber 1 g
SKIRT STEAK WITH CHIMICHURRI SAUCE
Provided by Bon Appétit Test Kitchen
Categories Beef Fourth of July Graduation Father's Day Backyard BBQ Dinner Steak Summer Family Reunion Grill Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Sprinkle skirt steak lightly with kosher salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and freshly ground black pepper.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high). Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
- Transfer steak to a carving board; let rest for 5-10 minutes. Thinly slice. Serve with 1/2 cup Chimichurri Marinade .
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.
SKIRT STEAK WITH CHIMICHURRI SAUCE
This delicious recipe is courtesy of Michael Lomonoco.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- Prepare chimichurri sauce: Combine all chimichurri ingredients in the bowl of a food processor. Process 1 minute; season with salt and pepper. Chimichurri sauce may be stored in a covered container in the refrigerator for up to 1 week.
- Prepare steak: Pound skirt steak flat with a meat pounder. Transfer steaks to a shallow dish. Add 1 tablespoon oil, garlic, and parsley; turn steaks to coat. Marinate in refrigerator at least 2 hours and up to overnight.
- Preheat a grill pan. Brush grill pan with oil. Remove steaks from marinade, and season with salt and pepper. Place steaks on grill, and cook 2 to 3 minutes. Turn, and continue cooking to desired degree of doneness. Transfer steaks to a cutting board; let stand 10 minutes.
- Thinly slice steaks crosswise. Divide evenly between 4 plates and drizzle with chimichurri sauce. Serve with tomato wedges, onion, and watercress.
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
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.
GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE AND YUCCA FRIES
This is a complete meal, from Emeril Lagasse. It's supposed to be served with #276477 as a side, it's posted separately. Plan to make it soon, looks yummy.
Provided by Kitty Kat Cook
Categories Steak
Time 2h55m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- In a shallow bowl, combine the sherry wine, sherry vinegar, red onions, garlic and olive oil. Stir. Lay the steak over the marinade and turn it over. Wrap loosely and refrigerate overnight. Remove the steak from the marinade and season with the salt and pepper. Grill the steak over high heat for 4 to 5 minutes per side. Let rest for 5 minutes before thinly slicing.
- Chimichurri sauce:.
- 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 the black pepper, the salt and crushed red pepper flakes. Transfer the sauce to a bowl and cover with plastic wrap for at least 2 hours, and up to 6 hours at room temperature. Chimichurri sauce will keep refrigerated in a well sealed container for up to 3 days.
- For the yucca fries:.
- Place the vegetable oil in a 6-quart Dutch oven and heat to 325 degrees F using a candy thermometer to register the temperature.
- While the oil is heating, peel the yucca and cut into wedges about 5 inches long and 1-inch wide. Place the yucca wedges in ice water to soak. When the oil reaches the desired temperature, remove the yucca from the ice water and pat dry with kitchen towels. Fry in batches in the hot oil, being sure to raise the heat as you add the yucca. Fry the yucca until they are soft, about 3 to 4 minutes. Remove from the oil using a slotted spoon and set aside on a paper-lined platter to drain. Repeat with the remaining yucca.
- Once all the yucca are fried, raise the temperature of the oil to 350 degrees F.
- Return the fried yucca to the oil and fry until crisp, golden brown, and puffed, 1 to 1 1/2 minutes. Remove the yucca fries from the oil using a slotted spoon and season with the salt and pepper. Repeat the process with the remaining yucca.
Nutrition Facts : Calories 5633.7, Fat 532, SaturatedFat 73.7, Cholesterol 69.7, Sodium 1540.7, Carbohydrate 109.2, Fiber 5.8, Sugar 9.5, Protein 41.3
More about "skirt steak with chimichurri sauce and yucca fries recipes"
GRILLED SKIRT STEAK WITH CHIMICHURRI - THE WOKS OF LIFE
From thewoksoflife.com
SKIRT STEAK WITH CHIMICHURRI SAUCE - THE BEST GRILLED STEAK …
From joyfulhealthyeats.com
SKIRT STEAK WITH THE BEST CHIMICHURRI SAUCE EVER RECIPE
From livestrong.com
SKIRT STEAK WITH CHIMICHURRI SAUCE RECIPE | PCC …
From pccmarkets.com
SKIRT STEAK WITH CHIMICHURRI SAUCE RECIPE | BON APPéTIT
From bonappetit.com
EASY SKIRT STEAK WITH CHIMICHURRI SAUCE - CHEF SAVVY
From chefsavvy.com
CHIMICHURRI GRILLED SKIRT STEAK - CHEF ZEE COOKS
From chefzeecooks.com
SKIRT STEAK WITH PARMESAN CHIMICHURRI SAUCE - THE …
From theeasierlife.com
SKIRT STEAK WITH CHIMICHURRI SAUCE - EMERILS.COM
From emerils.com
SKIRT STEAK MARINADE WITH CHIMICHURRI RECIPE
From grandbaby-cakes.com
SKIRT STEAK WITH AVOCADO CHIMICHURRI | FOOD FRIDAY RECIPE | SOMA …
From somaandsoul.ca
GRILLED SKIRT STEAK WITH CHIMICHURRI | FOODIECRUSH.COM
From foodiecrush.com
SKIRT STEAK & CHIMICHURRI - RECIPES FOR SUMMER - OAK BARN BEEF
From oakbarnbeef.com
SKIRT STEAK WITH CHIMICHURRI SAUCE | THE SPLENDID TABLE
From splendidtable.org
SKIRT STEAK WITH CHIMICHURRI SAUCE RECIPE | MYRECIPES
From myrecipes.com
SKIRT STEAK WITH CHIMICHURRI SAUCE - LAFE
From lafe.com
SKIRT STEAK WITH CHIMICHURRI SAUCE - THE ORIGINAL DRY BAG STEAK
From drybagsteak.com
SKIRT STEAK WITH CHIMICHURRI SAUCE - THEQUEENSHIP.COM
From thequeenship.com
SKIRT STEAK WITH CHIMICHURRI SAUCE RECIPE | COOKING LIGHT
From cookinglight.com
SKIRT STEAK WITH CHIMICHURRI SAUCE - COOKING WITH CHEF BRYAN
From cookingwithchefbryan.com
SKIRT STEAK WITH CHIMICHURRI SAUCE - TASTES LOVELY
From tasteslovely.com
SEARED SKIRT STEAK WITH CHIMICHURRI SAUCE - TASTEABROAD
From tasteabroad.com
GRILLED SKIRT STEAK WITH CHIMICHURRI SAUCE | IDIOT'S KITCHEN
From idiotskitchen.com
SKIRT STEAK WITH CHIMICHURRI SAUCE (EASY 30-MINUTE RECIPE)
From carnivorestyle.com
SKIRT STEAK WITH CILANTRO CHIMICHURRI - WELL SEASONED STUDIO
From wellseasonedstudio.com
SKIRT STEAK WITH CHIMICHURRI SAUCE RECIPE - CUISINART.COM
From cuisinart.com
SKIRT STEAK WITH CALABRIAN CHILI CHIMICHURRI | FOODTALK
From foodtalkdaily.com
GRILLED SKIRT STEAK WITH CHIMICHURRI SAUCE RECIPE | MYRECIPES
From myrecipes.com
MOJO SKIRT STEAK WITH CHIMICHURRI SAUCE - CILANTRO PARSLEY
From cilantroparsley.com
SKIRT STEAK WITH CHIMICHURRI SAUCE - EASY GOOD IDEAS
From easygoodideas.com
SKIRT STEAK WITH CHIMICHURRI SAUCE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
SKIRT STEAK WITH CHIMICHURRI RECIPE-BUTTER YOUR BISCUIT
From butteryourbiscuit.com
SKIRT STEAK WITH CHIMICHURRI SAUCE - NO FAIL RECIPES
From nofailrecipe.com
CUBAN SKIRT STEAK WITH CHIMICHURRI SAUCE - GIFT OF HOSPITALITY
From giftofhospitality.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love