ARGENTINA SKIRT STEAK - MATAMBRE
This is another recipe found for ZWT Event from Steven Raichlen's "The Barbecue Bible". This is what he states in the intro: Matambre (literally, "hunger killer") refers both to a cut of meat and to the series of dishes that are made from it. The cut, which doesn't exist in North America, is a large, 1/2-inch-thick rectangular muscle from the chest of the cow. Tough but flavorful, matambre is always served well done: the prolonged cooking helps break down the tough meat fibers. The simplest version of matambre-the one served as an appetizer at estancias (ranches) and steak houses in Argentina-consists of the flat piece of the meat sprinkled with spices, grilled, and cut into 1-inch squares to be served on toothpicks. To re-create it in North America, I like to use skirt steak. Skirt steak is a smaller cut than matambre, but the thinness and muscle structure are similar. Skirt steak is more tender, however, so you don't need to cook it as long. NOTE: Need to allow at least 4 hours to marinade but overnight is best.
Provided by diner524
Categories Steak
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Arrange the steaks in a nonreactive baking dish and set aside while you prepare the marinade.
- Combine the bell pepper, garlic, oil, vinegar, oregano, pepper flakes, salt, and pepper in a small bowl and stir to mix well. Pour over the steaks in the baking dish and toss well to coat. Add the bay leaves, cover, and let marinate in the refrigerator, for at least 4 hours, preferably overnight.
- Preheat the grill to high.
- Combine the ingredients for the spice mixture in a small bowl.
- When ready to cook, oil the grill grate. Drain the steaks and place on the hot grate. Sprinkle the steaks with half the spice mixture and grill, turning with tongs, until medium to medium-well done, about 4 minutes per side, sprinkling with the remaining spice mixture after turning.
- Transfer the steaks to a cutting board and let stand about 3 minutes, then cut into 1-inch squares and serve on toothpicks.
- Serves 6 as an appetizer or 4 as a main dish.
Nutrition Facts : Calories 410.9, Fat 27.6, SaturatedFat 7.2, Cholesterol 110.6, Sodium 697.7, Carbohydrate 2.6, Fiber 0.8, Sugar 0.8, Protein 36.3
ARGENTINEAN BARBECUED STEAK
Steps:
- Preheat your grill to high or preheat a ridged grill pan until very hot.
- Rub the steaks with the olive oil and season them with salt. Grill the steaks for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done. Serve with Chimichurri Sauce
- To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste.
- Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.
- Yield: 1 1/2 cups
ENTRANA (ARGENTINEAN SKIRT STEAK)
This is part of a traditional Argentinean Asado (BBQ). It couldn't be easier to make this skirt steak. This is an extremely tasty and juicy cut of beef. Often, the fatty membrane is removed to make the meat more tender, but go ahead and leave it on - your steak will be more juicy as it acts like a shield to keep the juices in while cooking. Serve with a simple salad of lettuce, tomato, and onions dressed with a light vinaigrette and with chimichurri (my favorite is recipe #381098).
Provided by threeovens
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Rub skirt steak lightly, on both sides, with sea salt; let sit on counter about 20 minutes; alternatively, rub with chimichurri.
- Meanwhile, prepare grill for indirect cooking.
- Cook to an internal temperature of 120 degrees F; meat should be golden and slightly crunchy (if the membrane was left on).
- Let rest, then slice against the grain.
Nutrition Facts : Calories 186, Fat 9.3, SaturatedFat 3.6, Cholesterol 73.7, Sodium 76, Protein 23.9
STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill.
- Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
- Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
- Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
- Recommended beverage: Argentinian Malbec (red)
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.
ARGENTINEAN BARBECUED STEAK
Make and share this Argentinean Barbecued Steak recipe from Food.com.
Provided by januarybride
Categories Steak
Time 20m
Yield 6 steaks, 6 serving(s)
Number Of Ingredients 11
Steps:
- Make Chimichurri:.
- Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree.
- With the motor running, add the olive oil, blending until the sauce comes together.
- Add the red pepper flakes and salt and pepper, to taste.
- Place in an airtight container and refrigerate for up to 1 day.
- Serve at room temperature.
- For the Steak:.
- Rub the steaks with the olive oil and season them with salt. Grill the steaks on medium-high heat for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done.
- Serve topped with Chimichurri Sauce.
ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE
A simple grilled technique and flavorful, herb-packed sauce enliven flank steak. From Cook's Illustrated 2009 Summer Grilling issue.
Provided by ElleFirebrand
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare grill according to manufacturer's instructions.
- Place onion on baking sheet; brush both sides lightly with oil and season with salt and pepper.
- Sprinkle both sides of steak with salt and pepper. Place onion and steak directly on grill. Grill onion, turning once, until streaked with dark grill marks, 10 to 12 minutes. Grill steak until well seared and dark brown on side, 5 to 7 minutes. Using tongs, flip steak; continuing grilling on other side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rate.
- Transfer steak to cutting board, cover loosely with foil and let rest for 5 minutes. Slice steak very thing on bias against the grain. Season with salt & pepper to taste. Place onions on platter and arrange meat over onions. Serve with Chimichurri Sauce.
- For Chimichurri Sauce:.
- Process parsley and garlic in the work bowl of a food processor fitted with a steel blade, stopping as necessary to scrape sides of bowl. Until ingredients are chopped fine. Transfer mixture to medium bowl. Whisk in oil, vinegar, pepper flakes, salt and 2 tablespoons water until thoroughly blended. Serve immediately.
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.
ARGENTINEAN SKIRT STEAKS
This is the most requested main dish in my house. Everyone loves it and that is a rare thing indeed! These steaks are almost too simple to believe and they turn out great every single time. So tender and flavorful - you just can't mess them up! The adobo seasoning is quite salty, so keep that in mind as you season the steaks.
Provided by LauraG
Categories Argentinian Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Season skirt steak pieces all over with adobo seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat. Cook steak in hot oil and butter, turning often, until steak begins to firm, and is reddish-pink and juicy in the center, 6 to 8 minutes.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 0.3 g, Cholesterol 77.4 mg, Fat 22.1 g, Fiber 0.2 g, Protein 36.2 g, SaturatedFat 8.4 g, Sodium 112.7 mg
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