FLANK STEAK WITH CHIMICHURRI SAUCE
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
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.
CHURRASCO STEAK WITH CHIMICHURRI
Provided by Robert Irvine : Food Network
Time P1DT35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the marinade: In a large resealable plastic bag, combine the grapeseed oil, garlic, onions, oregano and orange juice. Add the steaks and marinate for 24 hours in the refrigerator to flavor and tenderize the meat.
- For the chimichurri: In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, chile flakes, olive oil and some salt and pepper. Mix well, then cover and refrigerate overnight to allow the flavors to bloom.
- Lightly sprinkle the steaks with salt and pepper and place them on a very hot grill for 3 minutes on each side. Remove the steaks to a plate to rest. Top with butter and lime juice to build flavor.
- Plate each steak with 1 cup of the white rice; spoon some chimichurri over the steaks. Serve with the remaining chimichurri on the side.
NICARAGUAN-STYLE STEAK / CHURRASCO
Another recipe by Steven Raichlen. This is the intro he writes about this recipe: The word churrasco is used throughout Latin America to describe beef cooked on the grill, although the precise meaning varies from country to country. In Brazil, for example, churrasco is the generic term for barbecue. In Nicaragua it refers to a broad, thin steak cut from a beef tenderloin. Most steaks are cut across the muscle grain, but Nicaragua's churrasco is cut along the grain. What results is a flat, thin piece of meat with a remarkable texture, a steak that's tender enough to cut with a fork. (And the steak's broad surface area readily picks up the smoke flavor from the coals.) Nicaraguan churrasco is always served with a trio of sauces: chimichurri (here used as a marinade as well), salsa marinara (Nicaraguan Tomato Sauce), and a spicy pickled onion sauce called cebollita. Other accompaniments might include fried plantains (Grilled Plantains, a tasty substitute, appears in this book) and Bahamian Peas and Rice.
Provided by diner524
Categories Steak
Time 39m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the piece of tenderloin lengthwise on the cutting board. Holding the knife parallel to the cutting board, cut the meat into 4 flat, even horizontal strips. Place each strip between two sheets of plastic wrap and pound with the side of a cleaver or with a rolling pin to a thickness of 1/4 inch. Arrange the steaks in a nonreactive baking dish.
- Prepare the chimichurri. Combine the parsley and garlic in a food processor and process until finely chopped. Add the oil, 1/4 cup vinegar, water, 1 1/2 teaspoons salt, and 1 teaspoon pepper and process to make a thick sauce. Correct the seasoning, adding salt, pepper, or vinegar as necessary; the mixture should be highly seasoned. Place half the chimicurri in a bowl or crock for serving; pour the remainder over the meat. Cover and let marinate in the refrigerator, 30 minutes, turning several times.
- Preheat the grill to high.
- When ready to cook, oil the grill grate. Drain the beef and place it on the hot grate. Grill, turning with tongs, until cooked to taste, 1 to 2 minutes per side for medium- rare. Serve with the remaining chimichurri sauce.
Nutrition Facts : Calories 906.3, Fat 84.9, SaturatedFat 19.9, Cholesterol 144.6, Sodium 960.3, Carbohydrate 1.4, Fiber 0.2, Protein 33.6
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
GRILLED TOFU WITH CHIMICHURRI
Chimichurri is a potent, hot and garlicky South American sauce that is usually served with grilled meats. Try it here with grilled tofu for a fiesty vegetarian dish that is sure to please. Make extra sauce and store it in the fridge for up to a month in an airtight container. It is great marinade for chicken, pairs nicely with any grilled meat and works well as a topping for baked fish.
Provided by rsarahl
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut tofu block in half to get 2 pieces of 1/2 inch tofu from the 1 inch block.
- With the 2 pieces still together, slice them both in half width wise, then cut the halves in half to get 8 1/2 inch thick pieces.
- Blot the cut tofu dry between paper towels.
- In a food processor or spice mill, grind the oregano, parsley, garlic, and pepper flakes until finely minced.
- Add the vinegar and 1 tbsp oil to the spice mixture and blend until a rough sauce forms.
- Transfer spice mixture to a bowl and season with salt to taste.
- Brush tofu slices with remaining tbsp of olive oil, then grill over medium flame or in a grill pan on medium high heat for about 5 minutes per side.
- Plate the tofu slices after grilling and spoon sauce over grilled pieces just before serving.
Nutrition Facts : Calories 148.4, Fat 11.7, SaturatedFat 1.9, Sodium 22.5, Carbohydrate 3.7, Fiber 1.8, Sugar 0.9, Protein 9.9
FLANK STEAK WITH CHIMICHURRI
Categories Broil Dinner Steak Cilantro Parsley Coriander Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
- Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
- Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.
CHURRASCO (ARGENTINE GRILLED MEAT MARINADE )
This is a marinade for the churrasco dish. In Argentina, where this style of cooking developed, "churrasco" actually refers to many types of meats prepared on the grill. It's also popular with Nicaraguans. The churrasco cut steak is a long flat cut of skirt steak, cut from the "plate" of the cow. You might find it sold at some butcher shops as a "plate" steak. Don't confuse it with the flank steak, a similar cut, but NOT the same! The churrasco steak is typically marinated to make it tender and full of flavour. Serve topped with Recipe #456210. I did not include marinating time. Enjoy!
Provided by Nif_H
Categories South American
Time 10m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in orange juice, lime juice, lemon juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended.
- Preparing the Meat: Preparing the meat is very easy. Place the meat in a large bowl or pan. Add enough marinade to cover the meat. Place a cover over the bowl or pan and place in the refrigerator a minimum of five hours, but preferably overnight.
- Grill the marinated meat outdoors on the barbecue. (Make sure your coals are hot and white!). For the steak - you can cook them however you like your it -- from rare to well done. However, the rarer the meat, the more tender and flavorful!
- Serve the meat with the Recipe #456210.
More about "flank steak churrasco with chimichurri rojo recipes"
CHURRASCO DE FLANK STEAK (FLANK STEAK BRAZILIAN STYLE)
From today.com
4/5 (118)Category EntréesAuthor Al Roker
- Prepare an open-flame grill. A medium to high temperature is required and the flames must get very close to the meat.
- Apply a generous amount of rock salt to the flank steak without rubbing it, the salt must be loose or the meat will be too salty.
- Take the meat to the grill and cook for about 5 minutes each side for medium rare, turning only once.
- Once ready, grab the flank steak with large tongs and hit the meat with the side of a large knife to eliminate the extra salt.
CHURRASCO STEAK WITH CHIMICHURRI SAUCE - A SASSY SPOON
From asassyspoon.com
CHURRASCO STEAK AND CHIMICHURRI - COOK2EATWELL
From cook2eatwell.com
GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE - WENT HERE …
From wenthere8this.com
FLANK STEAK WITH CHIMICHURRI SAUCE • A SWEET PEA CHEF
From asweetpeachef.com
CHIMICHURRI FLANK STEAK - 40 APRONS
From 40aprons.com
CHIMICHURRI STEAK - CHILI PEPPER MADNESS
From chilipeppermadness.com
CHURRASCO DE FLANK STEAK (FLANK STEAK BRAZILIAN STYLE) WITH …
From elrestaurante.com
FLANK STEAK WITH CHIMICHURRI RECIPE - COLBY GARRELTS, MEGAN GARRELTS
From foodandwine.com
CHIMICHURRI STEAK (GRILL OR STOVETOP) - WHOLESOME YUM
From wholesomeyum.com
FLANK STEAK WITH CHIMICHURRI | RECIPE | KITCHEN STORIES
From kitchenstories.com
FLANK STEAKS WITH CHIMICHURRI SAUCE | RICARDO
From ricardocuisine.com
FLANK STEAK WITH CHIMICHURRI SAUCE RECIPE - TODAY
From today.com
STEAKS WITH CHIMICHURRI (CHURRASCO) - CAFE DELITES
From cafedelites.com
(RECIPE) CHURRASCO FLANK STEAK WITH TEXAS DE BRAZIL …
From texasdebrazil.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #beef #barbecue #easy #south-american #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat #steak #equipment #grilling
You'll also love