CHIMICHURRI STEAK
Recipe video above. An essential part of Argentinian cuisine, Chimichurri Sauce is steadily growing in popularly throughout the rest of the world - with good reason! It's fresh, zingy with a bit of a bite, and pairs so perfectly with a simple grilled steak. It's also fantastic with fish, chicken and pork!
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 10
Steps:
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.
- Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
- Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
- Take steak out of the fridge 30 minutes prior to cooking.
- Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
- Sprinkle each side of steak generously with salt and pepper.
- Add steak and cook to your liking.
- Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).
- Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
- Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.
Nutrition Facts : ServingSize 183 g, Calories 491 kcal, Carbohydrate 2 g, Protein 38 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 105 mg, Sodium 393 mg, Fiber 1 g
GRILLED SKIRT STEAK WITH GREEN AND SMOKEY RED CHIMICHURRI
Provided by Bobby Flay
Time 5h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.
- Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.
- For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.
- Preheat a charcoal or gas grill to high heat.
- Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.
SKIRT STEAK WITH RED CHILE CILANTRO CHIMICHURRI
A flavorful combination of red chile & cilantro in this Argentian chimichurri sauce. Skirt steak is popular in Argentina, if you can't find Skirt steak, you can substitute flat iron or flank steak. It is best to grill the steak to medium or medium rare. This comes from the Williams Sonoma Latin Cookbook. I am posting for ZWT 7; South America.It is said that in the mid 1800s, an Englishman and bon vivant, Jimmy Curry arrived in Argentina, He quickly fell in love with the aroma and taste of the roasted meats and set about to create a spicy accompaniment to show his appreciation for the tasty barbecue. He gathered spices such as chili pepper, sweet red pepper, tomatoes, onions and garlic, and combined them with rosemary, oregano, thyme and salt.The sauce caught on quickly, and today has become the traditional sauce of Argentina.
Provided by BakinBaby
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor; combine cilantro,parsley,green onions,lime juice,garlic,vinegar, bay leaf,chile, 1/2 teaspoons salt and pepper; process until mixture is minced about 10 seconds,transfer to a bowl and add olive oil, let stand at room temp.for at least 1 hours.
- season steak with salt and pepper, place in a large resealable plastic bag, add about 1/3 cup of the chimichurri sauce from the processor, seal bag and refrigerate for a least 2 hours up to 4hrs.
- Preheat grill to medium heat.
- Remove the steak from the refrigerator and let it come to room temp for 30 min., brush the excess chimichurri sauce off the steak and set the steak over the hot grill.
- Cook for 6 min., rotate 45 degrees and cook another 6 minute Turn the steak over and continue to cook until steak is medium rare (about 6-8 min.).
- When the steak is cooked, lay it on a clean cutting board and allow to rest for 5-7 min before slicing across the grain into 2" wide strips.
- Serve with reserved chimichurri sauce.
SKIRT STEAK WITH CHIMICHURRI SAUCE
Steps:
- In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
- Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
- Preheat a grill to medium heat.
- Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.
GRILLED SKIRT STEAK WITH GREEN AND SMOKEY RED CHIMICHURRI
Recipe courtesy Bobby Flay Show: Bobby Flay's Barbecue Addiction Episode: Argentina on the Grill Inactive time: 4 hr 35 min
Provided by Diane C 2
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.
- Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.
- For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.
- Preheat a charcoal or gas grill to high heat.
- Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.
Nutrition Facts : Calories 825.6, Fat 69.3, SaturatedFat 11.3, Cholesterol 110.6, Sodium 140.4, Carbohydrate 14.2, Fiber 7, Sugar 1.1, Protein 38.7
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