Steak Potato Alambritos With Chimichurri Recipe 475 Recipes

STEAK WITH CHIMICHURRI SAUCE

Steps:

• To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
• Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.

CHIMICHURRI CAULIFLOWER STEAKS WITH MASHED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• For the cauliflower: Remove the outer green leaves from the head of cauliflower and trim the stem. Using a large knife, cut the cauliflower in half lengthwise, through the core. Cut a 1 1/2-inch thick steak from each half (save the remaining cauliflower for another use).
• Place the steaks on the prepared baking sheet and season with salt and pepper on both sides.
• Whisk the oil, lemon juice, paprika, garlic powder and coriander together in a small bowl. Brush half of the mixture on the top of the steaks, flip them and brush the remaining mixture on the other side. Roast the steaks until golden brown, about 15 minutes, flipping halfway through.
• For the mashed sweet potatoes: While the cauliflower roasts, bring a small saucepan of water to a boil. Add the sweet potatoes and a pinch of salt and cook until fork tender, 10 to 12 minutes. Drain, return to the saucepan and cover to keep warm.
• Just before serving, with the back of a fork or potato masher, mash the potatoes until smooth. Add the warm soy milk and continue to mash. Grate the garlic clove into the saucepan, add a pinch each of salt and pepper and stir to combine. Keep warm.
• For the chimichurri: Combine all the chimichurri ingredients in a small bowl and stir to combine. Set aside.
• Spread the mashed potatoes on plates and top with cauliflower steaks. Drizzle with some of the chimichurri. Serve and enjoy!

STEAK & POTATO ALAMBRITOS WITH CHIMICHURRI RECIPE - (4.7/5)

Steps:

• 1. In a large, glass baking dish, combine the beef, dry rub spices, red wine vinegar and W sauce. Stir well to coat evenly, let marinate overnight. Combine all of the ingredients for the chimichurri sauce, stir well to combine. Cover and refrigerate overnight. 2. Remove the beef from refrigerator 30 minutes before cooking, so it comes to room temperature. Add the potatoes to a medium pot, cover with cold water, add 2 teaspoons of salt and cook on medium heat, just until fork tender. Remove from heat, drain, then cover with cold water for a few minutes. Remove the chimichurri sauce from the refrigerator, taste for salt, let it come to room temperature. 3. Drain the potatoes, season lightly with salt, pepper, and a drizzle of olive oil. To assemble the skewers, add 2 pieces of meat, 2 potatoes, then repeat so you end up with 6 pieces of meat and 4 potatoes per skewer. When done making the skewers, move the top rack in oven so it 10 inches from broiler. Preheat the broiler for 6 to 7 minutes. 4. Arrange skewers on a foil-lined baking sheet. Broil for 5 minutes for medium/rare, 8 minutes for medium, and 10 minutes for medium well. All ovens vary, so you may want to test out one skewer after 6 minutes so they don't overcook. Remove from oven, tent with foil paper and let sit for 5 minutes. Yields up to 8 servings. Serve with rice, beans, and a salad or warm corn tortillas.