GRILLED BEEF WITH CHIMICHURRI SAUCE
From the Royal Caribbean International Cookbook, which states that chimichurri sauce is as common in Argentina as ketchup is in the United States. I've seen a few other posted recipes for chimichurri sauce, but none that have quite the same list of ingredients that are included in this recipe. Prep time includes marinating time.
Provided by Northwestgal
Categories Steak
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a glass bowl, combine the oil, vinegar, lime juice, oregano, parsley, garlic and crushed red pepper. Season with salt, pepper and cayenne.
- Place beef in a zip-lock plastic bag and add 3/4 cup (200ml) chimichurri sauce. Remove excess air from bag, seal it, and turn bag several times to coat beef with the sauce. Marinate in refrigerator for 2 hours. Cover the remaining sauce and refrigerate.
- About 30 minutes before grilling, remove the beef and reserved sauce from the refrigerator. Soak wood chips in cold water. Heat a covered charcoal or gas grill to medium hot. Just before cooking toss the wood chips into the hot coals, or add the wood chips to the gas grill according to manufacturer's instructions.
- Grill the beef, turning occasionally and basting with the marinade from the bag until the outside is well browned and inside is cooked to desired degree, about 10 to 20 minutes. (A thermometer should register 125F°/52°C for medium-rare, or 135F°/57°C for medium.) Discard remaining marinade from the bag.
- Transfer beef to a cutting board and let rest 10 minutes. Slice and transfer to a warmed serving platter. Drizzle the slices with some of the reserved chimichurri sauce and serve while still hot.
- NOTE: If using a strip loin, leave a 1/2-inch (1.25cm) layer of fat around the roast. For individual steaks, cut the meat into 6-ounce (170g) portions, about 1 1/2 inches (3.75cm) thick. Sear in a hot pan for 2 minutes on each side, and then grill for 4 to 5 minutes on each side, or as desired.
CHIMICHURRI SAUCE
This bright sauce, filled with herbs, has some jalapeno in it for an added punch. Use this Argentinian condiment to top grilled meats and fish or toss with vegetables to make a simple dinner special.
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield 2/3 cup
Number Of Ingredients 9
Steps:
- Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.
BEST CHIMICHURRI SAUCE FOR STEAK
Take any steak dinner and make it restaurant-quality with chimichurri sauce for steak. It's simple, uses easy ingredients, and is ready in minutes!
Provided by Isabel Laessig
Categories Sauce
Time 17m
Number Of Ingredients 8
Steps:
- Finely mince the parsley and oregano.
- Combine all remaining ingredients in a small bowl and mix well.
- Drizzle the chimichurri sauce over the top of each steak. Serve and enjoy!
Nutrition Facts : Calories 749 kcal, Carbohydrate 25 g, Protein 5 g, Fat 74 g, SaturatedFat 10 g, Sodium 2394 mg, Fiber 14 g, Sugar 2 g, UnsaturatedFat 61 g, ServingSize 1 serving
ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE
Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
Categories Beef Garlic Onion Father's Day Backyard BBQ Dinner Beef Tenderloin Spice Bell Pepper Fall Summer Grill Grill/Barbecue Cilantro Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
- Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
- Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
- Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.
BEEF SHAWARMA WITH CHIMICHURRI SAUCE
Provided by Food Network
Time 12h35m
Yield 5 servings
Number Of Ingredients 17
Steps:
- For the beef shawarma: Trim and clean hangar steak and slice 1/4-inch thick. In stainless mixing bowl, combine the cardamom, garlic, garam masala, bay leaves, cinnamon sticks, and 2 tablespoons salt and mix well. Add the steak and toss to coat. Transfer to appropriate container, cover and marinate for at least 4 hours or overnight.
- Preheat the oven to 350 degrees F. Place marinated beef in 2-inch hotel pan or roasting pan and cover with heavy-duty foil. Cook until tender but with no running juice, about 10 minutes. Remove from oven and allow meat to rest for a few minutes before serving. Serve with Chimichurri sauce.
- For the chimichurri sauce: Rinse the parsley, mint, and basil in cold water to wash and remove any dirt. Drain herbs and lay out on paper to dry. Please allow herbs to dry naturally. Chop herbs to a rough-chopped stage and set aside. In a mixing bowl, combine the olive oil blend, 1 tablespoon salt, 1/2 teaspoon black pepper, chili flakes, white pepper, rice vinegar, apple cider vinegar, and lemon juice and mix to create a dressing. Fold in herbs and mix well. Allow chimichurri sauce to marinate for at least 30 minutes before using (it will develop the earthy, herb flavor).
BEEF & CHIMICHURRI SAUCE
Summer is the perfect time to make this Argentinian classic. Can be served with 3 cups or so simple white rice, if you like.
Provided by JackieOhNo
Categories Steak
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 t. each of the salt and pepper. Pulse until combined; set aside.
- Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 t. each salt and pepper over steak. Grill about 8 minutes per side.
- Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish.
Nutrition Facts : Calories 134.5, Fat 13.6, SaturatedFat 1.9, Sodium 301.3, Carbohydrate 2.8, Fiber 0.6, Sugar 0.1, Protein 0.8
ARGENTINE-STYLE BEEF WITH CHIMICHURRI SAUCE
Categories Beef Onion Backyard BBQ Dinner Grill Grill/Barbecue Parsley Oregano Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For chimichurri sauce:
- Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.
- For beef:
- Whisk all ingredients except beef in large bowl; whisk in 1 tablespoon salt. Add beef; toss to coat. Cover and chill 1 hour, turning occasionally.
- Prepare barbecue (high heat). Thread beef with some marinade still clinging onto 8 skewers. Grill skewers until beef is charred on all sides and cooked to desired doneness, about 5 minutes for medium-rare.
- Place 1 skewer on each plate. Pass chimichurri sauce alongside.
CHIMICHURRI SAUCE
This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods too
Provided by Jennifer Joyce
Categories Condiment
Time 10m
Yield Makes 250ml
Number Of Ingredients 7
Steps:
- Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.
Nutrition Facts : Calories 113 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
CHEF JOHN'S CHIMICHURRI SAUCE
Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
- Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 3 g, Fat 27.3 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 3.8 g, Sodium 304.5 mg, Sugar 0.2 g
STEAK WITH CHIMICHURRI SAUCE
Serve up a juicy grilled sirloin with a piquant South American sauce of parsley, oregano, garlic and chilli - and chips, of course
Provided by Good Food team
Categories Dinner, Main course
Time 18m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 303 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.3 milligram of sodium
CHIMICHURRI SAUCE FOR STEAKS
This is a great Argentinean marinade or sauce. Use it on grilled meats, such as T-bone, porterhouse or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.
Provided by Ty Robbins
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 2.2 g, Fat 20.3 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 2.8 g, Sodium 296.3 mg, Sugar 0.3 g
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