FALDA DE RES ASADA A LA ORIENTAL
Steps:
- Hazle cortes transversales poco profundos a la carne por ambos lados; colócala en un molde poco profundo.
- Mezcla el resto de los ingredientes; viértelos sobre la carne. Dale vuelta a la carne para recubrirla de forma pareja por ambos lados. Pon la marinada en el refrigerador durante 2 horas.
- Calienta la parrilla a fuego medio-alto. Retira la carne de la marinada y deshazte de la marinada. Asa la carne de 8 a 10 min. por lado o hasta que esté cocida. Déjala reposar 5 min. antes de cortarla contra la fibra en rebanadas finas.
Nutrition Facts : Calories 230, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BISTEC ARGENTINO AL CHIMICHURRI (STEAK WITH CHIMICHURRI SAUCE)
Chimichurri is a tangy herb paste that's used as both a marinade and a sauce. Here, cilantro replaces traditional parsley in the topping for these flavorful rib-eye steaks. Found on myrecipes.com.
Provided by lazyme
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make chimichurri, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chile flakes.
- Rinse beef, pat dry, and rub all over with steak seasoning mix.
- In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 teaspoon butter.
- Lay steaks in pan and cook, turning as needed, to brown all sides, including edges, about 10 minutes total for very rare (red in center, cut to test). For medium rare, cook 2 or 3 minutes more.
- To reduce spattering, wipe fat from pan with paper towels.
- Transfer steaks to a platter; keep warm.
- If dark charred bits are present in pan, wipe out with a paper towel.
- Add remaining butter to pan and stir; when melted, add chimichurri sauce.
- Cut meat into 4 portions and set on plates.
- Pour meat juices from platter into frying pan, then ladle sauce over steaks.
Nutrition Facts : Calories 135.9, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 60.4, Carbohydrate 5, Fiber 0.3, Sugar 3.6, Protein 0.4
BISTEC ENCEBOLLAO
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.
Provided by HANZOtheRAZOR
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h55m
Yield 6
Number Of Ingredients 9
Steps:
- In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
- When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g
BISTEC MARINADO CON SALSA DE CHIMICHURRI
Provided by My Food and Family
Categories Cocina internacional
Time 55m
Yield 8 porciones
Number Of Ingredients 7
Steps:
- Vierte la marinada sobre la carne en un plato llano; voltéala para cubrirla con marinada por ambos lados. Refrigérala 30 min. para marinarla. Entretanto, licúa los ingredientes restantes hasta que quede una mezcla homogénea. Viértela en un tazón y refrigérala hasta el momento de servir.
- Calienta el asador del horno (broiler). Saca la carne de la marinada; desecha esta última. Pon la carne en una asadera sobre su rejilla, rociada con aceite en aerosol.
- Asa la carne a 4 pulgs. del fuego durante 10 min. o hasta que esté cocida a punto medio, volteándola después de 5 min. Corta el bistec en rebanadas diagonales finas, en sentido contrario a su fibra. Sírvelo con la mezcla de perejil.
Nutrition Facts : Calories 270, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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