Steak And Halibut Chimichurri Recipes

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STEAK AND HALIBUT CHIMICHURRI



Steak and Halibut Chimichurri image

Good looking surf and turf recipe from Family Circle. You will need at least 30 minutes for marinating.

Provided by Kim127

Categories     Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup olive oil
1/3 cup fresh lime juice
4 garlic cloves, minced
1/2 small onion, chopped (1/4 cup)
1/4 cup fresh cilantro, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
4 strips steaks (each about 1/2 inch thick, 1-1/2 pounds total)
1 lb halibut fillet, with skin

Steps:

  • To make chimichurri sauce mix oil, lime juice, garlic, onion, cilantro, oregano, salt, cayenne and black pepper (can be made up to 3 days ahead and refrigerated, covered).
  • In plastic food-storage bag, combine 1/3 cup chimichurri sauce and steaks; seal.
  • Cut halibut fillet into 4 serving pieces. In a second plastic food-storage bag, combine 1/3 cup chimichurri sauce and halibut; seal.
  • Reserve remaining 1/3 cup sauce.
  • Marinate steak and halibut in refrigerator 30 minutes.
  • Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Remove steak and halibut from marinade; discard marinade.
  • Grill steak and halibut 10 minutes, covered, turning steak after 5 minutes for medium-rare, and halibut flakes when prodded with a fork. Serve steak and fish with reserved chimichurri sauce.

Nutrition Facts : Calories 429.5, Fat 30.6, SaturatedFat 4.8, Cholesterol 90.5, Sodium 403.4, Carbohydrate 3.8, Fiber 0.4, Sugar 0.8, Protein 34.4

CHIMICHURRI STEAK



Chimichurri Steak image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 10h25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups grapeseed oil
1/2 cup chopped fresh parsley
1 tablespoon sherry vinegar
2 teaspoons diced seeded jalapenos
1 teaspoon red chile flakes
2 cloves garlic, minced
Juice of 2 limes
Kosher salt and freshly ground black pepper
5 pounds skirt steak
Roasted carrots and yucca, for serving, optional

Steps:

  • In a bowl, whisk together the grapeseed oil, parsley, vinegar, jalapenos, chile flakes, garlic, lime juice and 2 teaspoons each salt and pepper. Set aside 1/2 cup of the chimichurri sauce for marinating the steak; reserve the remaining sauce for serving.
  • Tenderize the skirt steak by pounding it lightly. Sprinkle the steak with kosher salt and black pepper, keeping in mind that there is salt and pepper in the marinade. Transfer to a bowl or dish and add the 1/2 cup chimichurri sauce. Marinate, refrigerated, at least 10 hours or overnight.
  • When ready to cook the steak, heat a grill or saute pan to medium heat. Remove the steak from the marinade (discard the marinade). Grill the steak to medium-rare, 4 to 5 minutes per side, or cook to desired temperature or doneness. Let the steak rest for 5 minutes before slicing in thin strips on the bias.
  • Put some steak slices on each plate and spoon over the reserved chimichurri. Serve with roasted carrots and roasted yucca or your favorite vegetable and starch. Enjoy!

STEAKS WITH CHIMICHURRI



Steaks with Chimichurri image

I think steak really is the perfect solution for a quick dinner. First, there's a steak to fit any budget, from pricey filets and rib-eyes (if it's a special dinner) to sirloin and bottom round for a regular weeknight meal. Second, steaks can so easily be changed up with different serving sauces. If you haven't ever tasted the bright-green magic of chimichurri sauce (a South American specialty) spooned over a medium-rare steak...oh, boy. You're in for a treat! I like to pile whole or sliced steaks on a cutting board next to a bowl of chimichurri, then let everyone serve themselves. So fresh and fun.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield as many steaks as you like, with enough sauce for 8 to 10 steaks

Number Of Ingredients 10

2 cups packed cilantro leaves
2 cups packed flat-leaf parsley leaves
Small handful mint leaves
2 garlic cloves, grated
2 tablespoons red wine vinegar
1 teaspoon red pepper flakes
Kosher salt and black pepper
3/4 cup plus 2 tablespoons olive oil
Any steak of your choice: rib-eye, filet, sirloin, and so on, about 1 1/2 inches thick
2 tablespoons butter

Steps:

  • First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
  • Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
  • Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
  • Slice the steak. Serve it with the chimichurri on the side.

STEAK WITH CHIMICHURRI SAUCE



Steak with chimichurri sauce image

Serve up a juicy grilled sirloin with a piquant South American sauce of parsley, oregano, garlic and chilli - and chips, of course

Provided by Good Food team

Categories     Dinner, Main course

Time 18m

Number Of Ingredients 10

small bunch parsley , roughly chopped
½ tsp oregano , fresh or dried
2 garlic cloves
1 shallot , chopped
½ tsp chilli flakes
2 ½ tbsp olive oil
juice ½ lemon
2 tsp red wine vinegar
2 x 125g rib-eye or sirloin steaks
fries and salad , to serve

Steps:

  • To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
  • Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.

Nutrition Facts : Calories 303 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.3 milligram of sodium

STEAKS WITH CHIMICHURRI MUSHROOMS



Steaks With Chimichurri Mushrooms image

Provided by Florence Fabricant

Categories     dinner, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 11

2 pounds boneless strip loin steaks, each 1 1/2 inches thick
1/2 cup extra virgin olive oil
Salt
freshly ground black pepper
1/2 cup flat-leaf parsley leaves
1 tablespoon fresh thyme leaves
2 cloves garlic, chopped
1 shallot, chopped
1 1/2 tablespoons red wine vinegar
1 teaspoon hot Hungarian paprika
1 pound shiitake mushrooms, stems removed

Steps:

  • Heat oven to 150 degrees. On stovetop, heat cast-iron skillet to very hot. Brush steaks with 1/2 tablespoon oil. Season with salt and pepper. Sear steaks in skillet very briefly, less than a minute a side, just enough to brown. Place meat in a baking dish in oven for 1 1/2 hours.
  • For chimichurri, combine parsley, thyme, garlic and shallot in food processor and pulse until minced. Transfer to a bowl, add vinegar, paprika and 5 tablespoons oil. Season with salt and pepper. Set aside. Heat remaining oil in skillet used for meat, add mushrooms and sauté until wilted. Season with salt. Set aside.
  • When steaks are done, slice and place on a platter. Reheat mushrooms, remove from heat, toss with chimichurri and arrange alongside steak.

Nutrition Facts : @context http, Calories 838, UnsaturatedFat 41 grams, Carbohydrate 13 grams, Fat 67 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 19 grams, Sodium 931 milligrams, Sugar 4 grams

CHIMICHURRI SAUCE FOR STEAKS



Chimichurri Sauce for Steaks image

This is a great Argentinean marinade or sauce. Use it on grilled meats, such as T-bone, porterhouse or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.

Provided by Ty Robbins

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 8

Number Of Ingredients 8

1 bunch fresh parsley, chopped
8 cloves garlic, minced
¾ cup olive oil
¼ cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper

Steps:

  • In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 2.2 g, Fat 20.3 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 2.8 g, Sodium 296.3 mg, Sugar 0.3 g

GRILLED HALIBUT WITH CHIMICHURRI



Grilled Halibut with Chimichurri image

Provided by Lillian Chou

Categories     Garlic     Low Carb     Quick & Easy     Low Cal     Lemon     Halibut     Spice     Summer     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Shallot     Parsley     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon water
1 tablespoon minced garlic
1 tablespoon minced shallot
3/4 teaaspoon hot red-pepper flakes
3/4 cup chopped flat-leaf parsley
4 (6- to 8-ounce) halibut steaks (3/4 to 1 inch thick)
1 tablespoon vegetable oil

Steps:

  • Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.
  • Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
  • Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
  • Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
  • Serve fish drizzled with some of chimichurri; serve remainder on the side.

STEAK WITH CHIMICHURRI SAUCE



Steak with Chimichurri Sauce image

Categories     Beef     Citrus     Garlic     Herb     Sauté     Low Carb     Low/No Sugar     Fall     Bon Appétit

Yield Serves 2

Number Of Ingredients 6

3/4 cup finely chopped fresh Italian parsley (from about 1 large bunch)
1/2 cup plus 1 tablespoon olive oil
3 tablespoons fresh lemon juice
2 1/2 tablespoons finely chopped garlic
2 1/2 teaspoons dried crushed red pepper
2 6-ounce beef tenderloin steaks (about 1 inch thick)

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.

CHIMICHURRI HALIBUT



Chimichurri Halibut image

Chimichurri is a staple on my Cafe YK menu. The combination of acidity and fresh herbs meld well with fresh Alaskan Halibut.

Provided by Chef Michael Callah

Categories     South American

Time 1h4m

Yield 6 serving(s)

Number Of Ingredients 11

36 ounces halibut fillets (6, 6oz fillets)
1/4 cup shallot, diced
2 garlic cloves, minced
1 tablespoon white wine vinegar
1 tablespoon lemon juice, fresh
1 sprig fresh thyme leave
1 sprig fresh oregano
1/4 cup flat leaf parsley, fresh
1 teaspoon dried chipotle powder
1/4 cup extra virgin olive oil
salt and pepper

Steps:

  • Mix together vinegar, lemon juice, shallots and garlic.
  • Let stand for 30 minutes before continuing.
  • Finely chop herbs and mix with garlic and shallots and vinegar mixture.
  • Whisk in chipotle and extra virgin olive oil.
  • Your Chimichurri should be thick and sauce-like with a good amount of acidic and highly seasoned, flavor.
  • Marinade the halibut in the chimichuri for at least 30 minutes then discard sauce.
  • grill the halibut fillets for 2-3 minutes per side.

STEAK WITH CHIMICHURRI SAUCE



Steak with Chimichurri Sauce image

Chimichurri, a thick herb mixture from Argentina, is a garlicky sauce that is tamed by parsley, oregano, and olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 1 cup

Number Of Ingredients 12

1/3 cup finely chopped garlic
1/2 cup finely chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon paprika
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Tabasco Sauce, or other hot sauce, plus more to taste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds flank steak, trimmed of excess fat
Olive-oil cooking spray

Steps:

  • Combine all ingredients except for the steak in a container with a tight-fitting lid. Add 1/2 cup water, and shake well until mixed thoroughly. Add Tabasco to taste. Refrigerate until ready to serve; the sauce will keep up to 1 week in the refrigerator.
  • When ready to serve, preheat a grill, or set a grill pan coated with olive-oil cooking spray over medium-high heat until hot. Place the steak on the grill; cook until well browned, about 10 minutes. Turn, and cook until medium rare, about 10 minutes more.
  • Remove from heat; set steak aside for 10 minutes before cutting. Serve steak with chimichurri sauce on the side.

Nutrition Facts : Calories 245 g, Cholesterol 63 g, Fat 12 g, Protein 25 g, Sodium 440 g

CHIMICHURRI STEAK SAUCE



Chimichurri Steak Sauce image

This classic South American steak condiment called chimichurri is perfect for any meat or to dress a salad (think steak salad).

Provided by elizabethanderson1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 7

½ cup red wine vinegar
½ cup chopped cilantro
¼ cup chopped red onion
3 cloves minced garlic
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Combine vinegar, cilantro, onion, garlic, olive oil, salt, and pepper in a blender. Puree until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 2.2 g, Fat 1.7 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 292.6 mg, Sugar 0.3 g

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #very-low-carbs     #main-dish     #beef     #seafood     #fish     #south-american     #dietary     #argentine     #high-protein     #low-carb     #high-in-something     #low-in-something     #meat     #saltwater-fish     #halibut     #grilling     #technique

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