Argentinean Skewers With Sherry Vinegar Steak Sauce And Grilled Scallions Recipes

ARGENTINEAN BEEF SKEWERS WITH CHIMICHURRI

Argentinean Beef Skewers with Chimichurri image

Provided by Food Network

Time 16m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1 pound filet mignon, cut in 1-inch cubes, coated with olive oil and divided among 4 skewers
1 bunch fresh parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper

Steps:

Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment.

ARGENTINEAN STEAK WITH PARSLEY SAUCE: CARNE Y CHIMICHURRI

Argentinean Steak with Parsley Sauce: Carne y Chimichurri image

Provided by Aarón Sánchez

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup distilled white vinegar
2 jalapenos, roughly chopped
4 cloves garlic
4 bay leaves
1/2 cup freshly chopped Italian parsley
1/2 cup freshly chopped cilantro
1/2 cup freshly chopped oregano
1/3 cup extra-virgin olive oil
Salt and pepper
1 (1 1/2 to 2-pound) flank steak

Steps:

Preheat a grill or broiler to high.
In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.

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