STEAK WITH CHIPOTLE-LIME CHIMICHURRI
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. -Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.
Nutrition Facts : Calories 336 calories, Fat 26g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 462mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
BONELESS RIB-EYE STEAKS WITH KILLA' CHIMICHURRI AND MOUNTAINS OF MUSHROOMS WITH SMOKY CHIPOTLE AND WILTED SPINACH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Pat rib-eyes dry. Drizzle extra-virgin olive oil across each side of the steaks then season them with grill seasoning blend and reserve.
- Prepare chimichurri: pile the herbs together and finely chop. Coarsely chop 2 cloves of the garlic, reserving one large clove left cracked away from skin but whole. Add coarse chopped garlic to herbs and mill them together, chopping even finer, then transfer to a small bowl. Add in the finely chopped red onions and the zest of 1 lemon. Once the lemon has been zested, cut it into wedges and reserve. To the herbs and onions, add 3 tablespoons (eyeball it) red wine vinegar, a splash of water and about 1/3 cup extra-virgin olive oil. Stir to combine the chimichurri and reserve.
- Fill sink or large bowl with cold water. Remove stems from spinach and add to water. Agitate the leaves to release the grit attached to the leaves. Repeat this process, testing leaves as you go until they are free of sand. Dry in a salad spinner or on layers of paper towels.
- Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then add in the chipotle in abobo, sliced onions and mushrooms. If you are using powdered chipotle, add onions and mushrooms first then season with the powder. Cook the mushrooms and onions, stirring frequently, 10 minutes. Do not add salt and pepper ¿ the salt will draw liquid out of the mushrooms, slowing up the browning process.
- Heat a heavy bottomed pan and sear the steaks for about 4 to 5 minutes on each side for medium rare to medium. Add 2 minutes for medium to medium well doneness. Once cooked, let meat rest 5 or 10 minutes for juice to redistribute.
- Once the mushrooms are tender, coarsely chop the spinach and fold into the pan in bunches until wilted and incorporated fully. Season the mixture with salt and pepper and remove from heat.
- Char bread under broiler, rub it with the remaining clove of garlic, butter the bread and sprinkle with chives. Place the toasted bread on plates and top each slice with a whole steak. The bread will catch meat juices as you dine. Top the steaks with a few shakes of Worcestershire and generous spoonfuls of chimichurri. Serve "mountains" of smoky mushrooms and spinach alongside the steaks.
3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK
Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Summer Steak Chile Pepper Hot Pepper Lime Juice Lime Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
- If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
- Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.
GRILLED AGED SHELL STEAKS WITH CHIMICHURRI
Steps:
- Place steaks in a large baking dish and pour 1/2 of the chimichurri marinade over the steaks. Turn to coat the steaks. Cover and marinate in the refrigerator for 2 hours.
- Preheat grill to high. Remove steaks from the refrigerator 20 minutes before grilling. Remove steak from marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness.
- Remove from grill, let rest 10 minutes and serve with remaining chimichurri on the side.
- Combine all ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use on 1/2 as a marinade and 1/2 as the finishing sauce.
FLANK STEAK WITH CRANBERRY CHIMICHURRI
Chimichurri is an Argentinean herb sauce that's serve with grilled meats. The addition of cranberries makes this version not only festive, but delicious. It's a wonderful accompaniment to the tender flank steak. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings (1 cup chimichurri).
Number Of Ingredients 20
Steps:
- Peel and cube papaya, reserving seeds; place papaya and seeds in a food processor. Add the onion, cumin and pepper; cover and process until smooth. Pour into a shallow dish. Add the beef and turn to coat. Refrigerate for 8 hours or overnight., For chimichurri, place the cilantro, parsley, cranberries, shallot, vinegar, paprika, garlic, oregano, lime zest, brown sugar, salt and pepper flakes in a clean food processor. While processing, gradually add oil and water in a steady stream. Refrigerate until serving., Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes before cutting steak thinly across the grain. Serve with chimichurri.
Nutrition Facts : Calories 293 calories, Fat 15g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 222mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
CHIMICHURRI SAUCE FOR STEAKS
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
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
STEAKS WITH CHIMICHURRI MUSHROOMS
Provided by Florence Fabricant
Categories dinner, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 11
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
LIME CHIMICHURRI
If you like lime, parsley and garlic you'll love this tangy sauce for any type of meat, fish or chicken - I even tried it on pork and it was yummy. I use Via Nueva brand lemon salt (Sal Con Limon) and just love it on almost everything. You can order it online at vianueva.com using paypal. I save the Chimichurri sauce in a jar with a tight fitting lid for up to 2 weeks, thats all its ever lasted before being eaten. Fresh squeezed limes add alot to the flavor. You can use less olive oil too.
Provided by Zephs Wife
Categories Brazilian
Time 20m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Parsley should be chopped up pretty small and should equal about 1 cup. You can chop the garlic and shallots in a little food processor if you have one but I would hand chop the parsley.
- Combine and mix all the ingredients. Reserve half of the marinade for dipping. Marinade your steak (or whatever your grilling) in the other half for as little as 1 hour but overnight is best for beef.
- Grill your steak (or whatever your grilling) and serve the reserved marinade for dipping or topping.
Nutrition Facts : Calories 337.2, Fat 36.2, SaturatedFat 5, Sodium 401, Carbohydrate 4.1, Fiber 0.8, Sugar 0.5, Protein 0.9
CHIMICHURRI-STYLE STEAK SARNIES & CHEAT'S SPICY FRIES
Elevate a steak sandwich with a punchy, zingy chimichurri sauce, chipotle mayo and spicy Cajun-style fries on the side. It's perfect Friday night food
Provided by Esther Clark
Categories Dinner
Time 1h5m
Number Of Ingredients 16
Steps:
- Heat the oven to its highest setting. For the fries, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Tip the fries into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.
- Meanwhile, make the mayo by mixing all the ingredients together in a bowl. Set aside.
- For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.
- Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.
- Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little rocket. Serve with the fries and any leftover mayo.
Nutrition Facts : Calories 1101 calories, Fat 53 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 63 grams protein, Sodium 1.7 milligram of sodium
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
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