Grilled Chimichurri Steak With Pan Grilled Mushrooms And Asparagus Recipes

GRILLED STEAK WITH CHIMICHURRI

Steps:

• To prepare sauce: Combine parsley, oregano, garlic, oil, vinegar, lemon juice, salt, and crushed red pepper in a small bowl.
• To prepare steak: Preheat grill to medium-high. Rub 1 Tbsp. of the sauce evenly over steak; sprinkle with salt. Grill the steak to the desired degree of doneness (130 degrees F for medium-rare), 3 to 4 minutes per side. Transfer to a clean cutting board and let stand for 10 minutes.
• Slice the steak across the grain. Divide the steak slices among 4 plates and spoon the remaining sauce over the top.

GRILLED STEAK WITH CHIMICHURRI

Steps:

• In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

STEAKS WITH CHIMICHURRI MUSHROOMS

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.

GRILLED CHIMICHURRI STEAK WITH PAN GRILLED MUSHROOMS AND ASPARAGUS

Steps:

• In food processor, add parsley, 1/2 cup of the olive oil balsamic, garlic, onion powder, marjoram, thyme, and salt and pepper. Grind and blend well. Reserve small amount in dish for drizzling on steaks at table.
• In a dish or Ziploc bags, place steaks and rest of chimichurri sauce to marinade for at least 20 min on counter top.
• Trim asparagus and place in a small tin cake pan drizzle with olive oil salt and pepper to taste. Do the same in a separate pan with mushrooms.
• Preheat grill medium heat and place asparagus and mushroom tins on one side grill steaks to your liking on the other side of grill. I like mine medium. While letting steaks rest for 10 min., continue to cook asparagus and mushrooms. (They will take approx 20 to 25 min total.) Turn in pan midway cooking.

GRILLED FLANK STEAK AND ASPARAGUS WITH CHIMICHURRI BUTTER

Steps:

• Heat grill to high. Stir together butter, shallot, parsley, cilantro, and vinegar in a bowl; season generously with salt and pepper. Toss asparagus with 1 teaspoon oil; season with salt and pepper. Pat steak dry with paper towels, then rub with remaining 1 teaspoon oil; season with salt and pepper. Let stand 10 minutes.
• Grill steak, flipping once, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 10 minutes total. Transfer to a carving board and slather with some of chimichurri butter; let rest 10 minutes. Meanwhile, grill asparagus, turning a few times, until charred in places and crisp-tender, 6 to 8 minutes.
• Thinly slice steak against the grain. Serve steak and asparagus, topped with remaining chimichurri butter.

GAUCHO-GRILLED STEAK WITH CHIMICHURRI SAUCE

Steps:

• Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
• Marinate the steak in olive oil for 30 minutes, turning to coat both sides.
• Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.

GRILLED NEW YORK STRIP STEAK WITH FIRE ROASTED SALSA AND GRILLED MUSHROOMS AND ASPARAGUS

Steps:

• Preheat grill to high. Season steaks with salt and pepper and drizzle with olive oil.
• Toss the mushroom caps in 2 tablespoons olive oil and season with salt and freshly ground black pepper. Place the steaks on the hottest part of the grill. Place smaller mushrooms around the edges of the grill. Cook the steak for 4 minutes on each side for medium rare, 8 minutes on each side for well done. Cook the portobellos for 2 minutes on each side, and the shiitakes for about 1 to 2 minutes on each side.
• Coat your onion slices, asparagus, tomatoes and jalapenos in 2 tablespoons olive oil. Season with salt and pepper. Add to the hot grill. Cook the asparagus, onion slices and tomatoes for 4 minutes on each side. Remove from the grill.
• Remove charred loose rings from the onion rounds and place into the blender. Remove the skins and seeds from the tomatoes, and disgard. Add tomatoes to the blender. Remove the skin and the seeds from the jalapenos and discard. Mince the jalapenos and add to the blender. Finally add the basil leaves, olive oil and balsamic vinegar to the blender and pulse until chunky.
• Slice the steak and portobellos on a bias. Serve on a platter with the asparagus, shiitakes and tomato salsa. Drizzle with extra-virgin olive oil and balsamic vinegar.

GRILLED STEAK WITH CHIMICHURRI SAUCE

Steps:

• With a sharp knife, score the meat in a crisscross pattern, 6-8 times per side.
• The cuts should be shallow, no more than 1/4 inch deep.
• Place meat in a 9x13-inch baking dish and drizzle 3 tablespoons of red wine vinegar and 3 tablespoons of extra-virgin olive oil over the meat and let this marinate while you prepare the sauce.
• To prepare the sauce, combine remaining vinegar and oil, parsley, garlic, shallot, lemon juice, paprika, salt, and the pepper in a blender or food processor and puree until smooth.
• Heat grill or grill pan over medium-high heat until hot.
• Pat steaks dry with paper towels and then sprinkle with salt and pepper to taste and cook 4-5 minutes per side for medium-rare.
• Let steaks rest for 5 minutes, then cut them into thin slices on an angle, across the grain.
• Drizzle with the chimichurri sauce on top and serve.