Grilled Steak With Chimichurri 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.

STEAKS WITH CHIMICHURRI

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.

GRILLED SKIRT STEAK WITH CHIMICHURRI

Steps:

• Season beef with salt and pepper and place it into a ziptop bag.
• In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
• Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.

GRILLED SIRLOIN STEAK WITH CHIMICHURRI SAUCE

Steps:

• For Sauce: In a small skillet set over medium-high heat, heat oil and paprika until oil shimmers and paprika is fragrant, about 2 to 3 minutes. Remove skillet from heat and let cool.
• In the bowl of a food processor, combine parsley, oregano, red onion, garlic, and chili pepper flakes. Pulse to chop. Add vinegar and salt; pulse, and slowly drizzle in cooled oil with machine running. Chop until sauce is emulsified and chunky.
• For Steak: Heat the olive oil in a well-seasoned cast iron skillet over medium-high heat. Season steak season well with salt and pepper. Place steak in skillet on the fatty edge and cook until the fat has rendered into the pan and the edge is brown, about 3 minutes. Turn and cook the other edge for 2 minutes. Now cook the wide sides of the steak until nicely browned, about 6 minutes per side for medium-rare. Remove from skillet and let rest 10 minutes.
• Slice steak thinly, and serve with Chimichurri sauce.

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 GAUCHO STEAK WITH CHIMICHURRI SAUCE

Steps:

• Prepare a medium-hot fire in the grill.
• Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a platter and reserve. Place the steaks on the grill. Baste a couple of times with Chili Water and cook until done, about 4 to 6 minutes on each side. Transfer to a platter.
• Lightly brush the pita bread with olive oil and grill for 1 minute to heat through.
• Slice the tomatoes into 1/4-inch slices and then cut the slices in half. Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top. Transfer to the oven to keep warm. Slice the meat lengthwise into 1/2-inch slices and put into a bowl. Toss the meat with 1/2 cup Chimichurri Sauce. Remove the pita from the oven and divide the meat between them. Place the sliced tomatoes on the side of the meat and top all with rings of grilled onion. Spoon the remaining 1 teaspoon of Chimichurri Sauce over top and serve.
• Mix all ingredients together.
• Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.

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.