Steak With Creamy Chimichurri Sauce Recipes

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CHIMICHURRI STEAK



Chimichurri Steak image

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

Categories     Dinner     Sauce

Time 15m

Number Of Ingredients 10

1 cup parsley leaves (, tightly packed)
1 tbsp oregano leaves (, tightly packed (still lovely without))
4 garlic cloves (, minced)
0 - 2 tsp red pepper flakes ((optional - adjust to taste))
1/4 cup (65 ml) red wine vinegar ((Note 1))
1/2 tsp salt
Black pepper
1/2 cup (125 ml) extra virgin olive oil
700g / 1.4lb flat iron, flank, skirt steak (or other steak of choice, at room temperature (Note 3))
Salt and pepper

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

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.

FLANK STEAK WITH CHIMICHURRI SAUCE



Flank Steak with Chimichurri Sauce image

The hallmarks to perfect grilled steaks are a great charred crust with some grill marks, seasoning generously and nailing the temperature (doneness). Always consider the thickness of the steak when cooking, knowing the thicker the steak, the longer the cook time (see the Cook's Note below). Chimichurri is a great sauce to know because it belongs to a group of uncooked condiments that touch so many cultures and dishes. If you can make chimichurri, you can make salsa verde and pesto. A rule of thumb is chimichurri is herbal, salsa verde is acidic and pesto is nutty. Choose the right sauce to pair perfectly with your protein or vegetable. Flank steak is a heavily used muscle but will grill amazingly. It's pleasantly chewy with great flavor.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 cup (60 g) packed fresh parsley
3 tablespoons (8 g) chopped cilantro
1 teaspoon dried oregano
3 cloves garlic, finely minced
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1/4 teaspoon crushed red pepper
1 teaspoon Maldon sea salt
2 pounds (910 g) flank steak
Kosher salt and freshly ground pepper
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) soy sauce
1 large red onion, sliced into 1/2-inch-thick (1.3-cm) rings
Vegetable oil or nonstick cooking spray, for greasing

Steps:

  • Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
  • Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
  • Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
  • Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.

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

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

ROASTED NEW YORK STRIP STEAK WITH CHIMICHURRI SAUCE



Roasted New York Strip Steak with Chimichurri Sauce image

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

5 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 (16 ounce) New York strip steaks
8 cloves garlic, peeled
½ cup fresh parsley leaves
½ cup fresh cilantro leaves
2 tablespoons red wine vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil

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



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.

PAN-SEARED STEAKS WITH CHIMICHURRI SAUCE



Pan-Seared Steaks with Chimichurri Sauce image

Get dinner on the table in no time with this flavorful steak recipe.

Provided by Martha Stewart

Categories     Beef Recipes

Number Of Ingredients 4

Two 8- to 10-ounce top loin boneless strip steaks, cut 1 inch thick, at room temperature
Coarse salt and freshly ground pepper
1 teaspoon unsalted butter
Chimichurri Sauce

Steps:

  • Heat a 10-inch cast-iron skillet over high heat until very hot. Season steaks on both sides with salt and pepper. Add half the butter to one side of skillet, and immediately place steak on top; repeat with remaining butter and steak. Do not move meat. Cook for 2 minutes, turn, and continue cooking until an instant-read thermometer reaches 125 degrees for medium-rare or 130 degrees for medium.
  • Transfer steaks to a plate; let rest 5 to 10 minutes before serving with chimichurri sauce.

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2022-01-26 Combine all remaining ingredients in a small bowl and mix well. 1 ½ Cups Fresh Parsley, ½ Cup Fresh Oregano, 1 teaspoon Sea Salt, 1 teaspoon Coarse Ground Pepper, 1 ½ Tablespoons White Wine Vinegar, ½ Tablespoon Minced Garlic, ¼ Teaspoon Crushed Red Peppers, ⅓ Cup Olive Oil. Drizzle the chimichurri sauce over the top of each steak.
From bestbeefrecipes.com


STEAK WITH CHIMICHURRI SAUCE | RECIPES - OILS AND VINEGARS
Preheat oven to 400 degrees. Remove steaks from the refrigerator and pat dry with paper towels. Rub both sides of the steak with olive oil. Season with salt and pepper and Grilling Rub. Let the steaks stand at room temperature for 30 minutes. Step 2. Preheat a large, heavy-bottom, oven-safe skillet and set over medium-high heat. Carefully add ...
From fustinis.com


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