STEAK LETTUCE CUPS
Rustle up these easy steak canapés to serve at a party. With two sauces to accompany them, they're delicious and healthy too
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 15m
Yield Makes 20
Number Of Ingredients 13
Steps:
- Take the steak out of the fridge 30 mins ahead of frying it. Mix the chimichurri ingredients with 1 tbsp water, season and set aside. Mix the ingredients for the chilli & lime sauce and set aside. Separate the Baby Gem lettuces so you have 20 leaves ('cups').
- Heat a non-stick frying pan over a medium-high heat. Coat the steak in the oil, season, then fry for 2-3 mins on each side. Set aside for 10 mins, then cut into 20 slices. Place a steak strip on each cup. To serve, top half with the chimichurri and half with the chilli & lime sauce.
Nutrition Facts : Calories 22 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
STEAKS WITH CHIMICHURRI
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
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 LETTUCE CUPS WITH CHIMICHURRI
Fire up the grill for these Steak Lettuce Cups with Chimichurri! Fresh parsley, garlic, Worcestershire sauce, crushed red pepper and more make up the flavorful marinade for these delicious steak lettuce cups.
Provided by My Food and Family
Categories Summer 2020
Time 3h30m
Yield 4 servings, 2 filled lettuce cups each
Number Of Ingredients 9
Steps:
- Use pulsing action of food processor to process first 5 ingredients and 1/4 cup dressing until parsley is coarsely chopped. Scrape side of food processor work bowl. Add remaining dressing; process until smooth.
- Pierce both sides of steak in several places with fork; place in shallow dish. Remove half the parsley mixture; set aside. Spread remaining parsley mixture evenly onto both sides of steak.
- Refrigerate steak 3 hours. Meanwhile, refrigerate remaining parsley mixture until ready to use.
- Heat grill to medium heat. Grill steak 5 to 7 min. on each side or until medium doneness (165°F). Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into thin slices.
- Place meat on lettuce leaves; top with remaining parsley mixture and tomatoes.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
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.
STEAK AND CHIMICHURRI TOASTS
Categories Beef Garlic Appetizer Bake Broil Cocktail Party Summer Winter Parsley Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 40
Number Of Ingredients 11
Steps:
- Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in processor until smooth. Place meat in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2 tablespoons chimichurri sauce. Cover steaks and remaining sauce separately and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
- Preheat oven to 450°F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. Transfer to large platter.
- Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 slices. Top each bread slice with 1 piece of meat. Spread each with some chimichurri sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature.
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.
SEARED STEAK LETTUCE CUPS
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Provided by Bon Appétit Test Kitchen
Categories Beef Appetizer Cocktail Party Low Cal Steak Cucumber Grill Grill/Barbecue Low Cholesterol Engagement Party Party Lettuce Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 16 hors d'oeuvres
Number Of Ingredients 12
Steps:
- Combine cucumber, scallions, lime juice, and ginger in a medium bowl. Season to taste with kosher salt and set aside.
- Heat a grill pan or a lightly oiled cast-iron skillet over high heat. Season steak with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Grill steak, turning once, until charred on both sides, about 8 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
- Arrange lettuce leaves on a large platter. Thinly slice steak against the grain, then cut slices crosswise into 1" pieces. Add steak to cucumber mixture and toss to mix. Season to taste with salt and more lime juice, if desired.
- Divide steak salad among lettuce cups; garnish with peanuts and mint leaves. Drizzle with Asian sweet chili sauce.
ARGENTINIAN STEAK WITH RED CHIMICHURRI
Argentinian culture is renowned for beef and asados (barbecues). Red chimichurri sauce is the typical sauce accompaniment.
Provided by Jillian
Categories World Cuisine Recipes Latin American South American Argentinian
Time 7h45m
Yield 4
Number Of Ingredients 23
Steps:
- Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
- Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
- Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
- Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
- Place steaks into marinade and refrigerate for 6 hours, to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.
Nutrition Facts : Calories 758.1 calories, Carbohydrate 23.3 g, Cholesterol 98.2 mg, Fat 55.5 g, Fiber 5.8 g, Protein 43.5 g, SaturatedFat 10.6 g, Sodium 1553.3 mg, Sugar 8.1 g
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
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