Charred Steak With Chimichurri Sauce Food

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SKIRT STEAK WITH CHIMICHURRI SAUCE



Skirt Steak with Chimichurri Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h3m

Yield 4 servings

Number Of Ingredients 12

1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak

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.

CHARRED STEAK WITH CHIMICHURRI SAUCE



Charred steak with chimichurri sauce image

Steak Argentinian style with a slightly sharp herby sauce

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 25m

Number Of Ingredients 10

1kg sirloin steaks
2 tbsp olive oil
½ tsp cumin
½ tsp coriander
pinch cayenne pepper
1 garlic clove , crushed
bunch coriander , roughly chopped
bunch parsley , roughly chopped
3 tbsp white wine vinegar
75ml olive oil

Steps:

  • Make the sauce by mixing together all the ingredients in a small bowl. Then set aside until ready to eat.
  • Pat the steaks dry with kitchen paper. Mix together the olive oil, spices and a little salt, then rub or brush over both sides of meat. Heat a griddle pan or barbecue until hot and smoking. Cook the steaks for 3 mins each side for rare, 4 for medium and 5 for well done. Then remove to a board and leave to rest for a couple of mins. Slice the steaks on the diagonal into thin pieces and serve with the chimichurri sauce to spoon over.

Nutrition Facts : Calories 404 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 0.46 milligram of sodium

CHIMICHURRI SAUCE FOR STEAKS



Chimichurri Sauce for Steaks image

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

1 bunch fresh parsley, chopped
8 cloves garlic, minced
¾ cup olive oil
¼ cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper

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

SKIRT STEAK WITH CHIMICHURRI SAUCE



Skirt Steak with Chimichurri Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Beef     Fourth of July     Graduation     Father's Day     Backyard BBQ     Dinner     Steak     Summer     Family Reunion     Grill     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 3

1 1 1/2-pound skirt steak (about 1/2" thick), cut it in half crosswise
Kosher salt and freshly ground black pepper
Chimichurri Marinade

Steps:

  • Sprinkle skirt steak lightly with kosher salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and freshly ground black pepper.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high). Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
  • Transfer steak to a carving board; let rest for 5-10 minutes. Thinly slice. Serve with 1/2 cup Chimichurri Marinade .

SKIRT STEAK WITH CHARRED CHIMICHURRI RECIPE BY TASTY



Skirt Steak With Charred Chimichurri Recipe by Tasty image

This flavorful, yet time-saving dish can be made in just under 30 minutes. Thin flaps of skirt steak are pan-seared, then topped with an easy-to-make chimichurri sauce made with charred shallots, jalapeños and garlic for a smoky, herbaceous flavor. This recipe only uses one skillet and a food processor so clean-up will be a breeze!

Provided by Tikeyah Whittle

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 ½ lb skirt steak, trimmed of excess fat and cut into 3 pieces
1 tablespoon vegetable oil
kosher salt, to taste
freshly ground black pepper, to taste
8 cloves garlic
2 small shallots, halved lengthwise
1 jalapeño, stemmed, halved, seeds and ribs removed
1 cup fresh flat-leaf parsley leaves
¾ cup fresh cilantro
½ cup olive oil
¼ cup fresh oregano leaf, packed
¼ cup red wine vinegar

Steps:

  • Heat a large cast-iron skillet over high heat until it begins to smoke.
  • Brush the steaks with the vegetable oil and season liberally with salt and pepper.
  • Place the steak in the skillet, working in batches as needed. Cook, flipping once halfway through, until charred on the outside and medium-rare inside, 4-8 minutes, depending on the thickness of the steak. If working in batches, wipe out the skillet between batches.
  • Transfer the steaks to a cutting board and let rest for 10 minutes.
  • Reduce the heat to medium-high. Add the garlic, shallots, and jalapeño and cook, turning as needed, until blackened in spots and softened, about 8 minutes.
  • Transfer the vegetables to a food processor or blender. Add the parsley, cilantro, olive oil, oregano, and vinegar and purée until smooth. Season the chimichurri with salt and pepper. You should have about 1 cup.
  • To serve, cut the steaks against the grain into ¼-inch thick slices. Transfer to a serving platter or plates and spoon the charred chimichurri over the top.
  • Enjoy!

Nutrition Facts : Calories 500 calories, Carbohydrate 3 grams, Fat 39 grams, Fiber 0 grams, Protein 32 grams, Sugar 1 gram

FLANK STEAK WITH CHIMICHURRI SAUCE



Flank Steak with Chimichurri Sauce image

The hallmarks to perfect grilled steaks are a great charred crust with some grill marks, seasoning generously and nailing the temperature (doneness). Always consider the thickness of the steak when cooking, knowing the thicker the steak, the longer the cook time (see the Cook's Note below). Chimichurri is a great sauce to know because it belongs to a group of uncooked condiments that touch so many cultures and dishes. If you can make chimichurri, you can make salsa verde and pesto. A rule of thumb is chimichurri is herbal, salsa verde is acidic and pesto is nutty. Choose the right sauce to pair perfectly with your protein or vegetable. Flank steak is a heavily used muscle but will grill amazingly. It's pleasantly chewy with great flavor.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 cup (60 g) packed fresh parsley
3 tablespoons (8 g) chopped cilantro
1 teaspoon dried oregano
3 cloves garlic, finely minced
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1/4 teaspoon crushed red pepper
1 teaspoon Maldon sea salt
2 pounds (910 g) flank steak
Kosher salt and freshly ground pepper
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) soy sauce
1 large red onion, sliced into 1/2-inch-thick (1.3-cm) rings
Vegetable oil or nonstick cooking spray, for greasing

Steps:

  • Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
  • Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
  • Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
  • Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.

MEXICAN STEAK WITH CHIMICHURRI SAUCE



Mexican Steak With Chimichurri Sauce image

Prep time includes 30 minutes of marinating. Flavorful garlic and herb sauce with smokey heat. Goes great with mashed potatoes and a salad. Sauce also goes nicley on burgers.

Provided by littleturtle

Categories     Sauces

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs boneless beef sirloin (1-1/2 inches thick)
2/3 cup olive oil
1/3 cup parsley, minced
1/3 cup cayenne pepper sauce
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano leaves
4 garlic cloves, peeled & crushed

Steps:

  • Blend all marinade ingredients in a food processor.
  • Taste, and adjust seasonings if desired.
  • Score each side of the steaks 1/8 to 1/4-inch deep.
  • Reserving 2/3 cup marinade mixture as sauce, place steak in large resealable plastic bag with remaining marinade mixture.
  • Seal bag and marinate in refrigerator for at least 30 minutes.
  • Grill steak over hot coals (discarding marinade) 10 minutes per side for medium-rare or to desired doneness.
  • Let steak stand 5 minutes.
  • Slice steak diagonally.
  • Serve with reserved sauce mixture.

Nutrition Facts : Calories 551.6, Fat 46.9, SaturatedFat 12.4, Cholesterol 101.3, Sodium 441.7, Carbohydrate 2.7, Fiber 0.5, Sugar 0.7, Protein 29.3

STEAK WITH CHIMICHURRI SAUCE



Steak with Chimichurri Sauce image

Categories     Beef     Citrus     Garlic     Herb     Sauté     Low Carb     Low/No Sugar     Fall     Bon Appétit

Yield Serves 2

Number Of Ingredients 6

3/4 cup finely chopped fresh Italian parsley (from about 1 large bunch)
1/2 cup plus 1 tablespoon olive oil
3 tablespoons fresh lemon juice
2 1/2 tablespoons finely chopped garlic
2 1/2 teaspoons dried crushed red pepper
2 6-ounce beef tenderloin steaks (about 1 inch thick)

Steps:

  • Place chopped parsley in small metal bowl. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper. Season to taste with salt and pepper. Refrigerate at least 4 hours. (Can be made 1 day ahead.) Bring to room temperature before using.
  • Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare. Slice steaks crosswise and arrange on platter. Spoon chimichurri sauce over and serve.

CHIMICHURRI STEAK



Chimichurri Steak image

Chimichurri-an Argentine herb sauce-is one of the most flavorful condiments out there. We're making it with mild parsley and chili flakes for a kick. A touch of cumin and charred roasted peppers gives this couscous salad a slightly smoky flavor-it's perfect with juicy, pan-seared steak.

Provided by abovag

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

sirloin steak, 24 oz
parsley, . 5 oz
chili flakes, 1 tsp
red wine
vinegar, 4 tsp
couscous, 1 cups
red bell pepper, 2
grape tomatoes, 8 oz
cumin, 2 tsp
shallot, 2
garlic 4 clove
butter, 1 tbls
olive oil, 2 tbls
olive oil, 2 tsp

Steps:

  • Prep and roast the vegetables: Preheat the oven to 400 degrees. Remove the steak from the fridge and bring to room temperature. Halve the tomatoes. Core, seed, and remove the white ribs from the bell pepper, then cut the pepper into 1-inch cubes. Toss the tomatoes and peppers on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until very soft.
  • Make the chimichurri: Finely chop the parsley. Halve, peel, and mince the shallot. Mince or grate the garlic. In a small bowl, combine the parsley, 2 teaspoons red wine vinegar (we sent you more), a large drizzle of olive oil, and as much shallot, garlic, and chili flakes as you like. Season to taste with salt and pepper.
  • Cook the couscous: In a medium pot, bring 1 cup water and a large pinch of salt to a boil. Once boiling, add the couscous and cumin. Cover and remove from the heat until the rest of the meal is ready.
  • Sear the steak: Heat a drizzle of oil in a large pan over mediumhigh heat. Pat dry the steak with a paper towel. Season it on all sides with salt and pepper and add to the pan, cooking for 4-7 minutes per side, or until cooked to desired doneness. Remove from the pan and set aside to rest for 5 minutes.
  • Make the couscous salad: Toss the roasted vegetables into the couscous along with the butter and a pinch of salt and pepper.
  • Finish and plate: Thinly slice the steak and serve on a bed of couscous salad. Drizzle with the chimichurri and enjoy!

Nutrition Facts :

CHIMICHURRI STEAK SAUCE



Chimichurri Steak Sauce image

This classic South American steak condiment called chimichurri is perfect for any meat or to dress a salad (think steak salad).

Provided by elizabethanderson1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 7

½ cup red wine vinegar
½ cup chopped cilantro
¼ cup chopped red onion
3 cloves minced garlic
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Combine vinegar, cilantro, onion, garlic, olive oil, salt, and pepper in a blender. Puree until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 2.2 g, Fat 1.7 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 292.6 mg, Sugar 0.3 g

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From tosimplyinspire.com


SKIRT STEAK WITH CHIMICHURRI SAUCE (EASY 30-MINUTE RECIPE)
Use a medium-hot fire for a charcoal grill, or preheat a gas grill over high heat. Use olive oil or canola oil to brush the grill. Pat dry with paper towels and season the skirt steak generously with salt and pepper on both sides. Grill the skirt steak for around 5 - 6 minutes on each side, or until the internal temperature reaches 125 degrees ...
From carnivorestyle.com


EASY SKIRT STEAK WITH CHIMICHURRI SAUCE - CHEF SAVVY
Cook the steak directly on the grill for 3-4 minutes per side until meat is nicely charred. Transfer steak to a cutting board and allow it to rest for 5-10 minutes. Thinly slice at an angle against the grain. Serve with chimichurri sauce, and enjoy! Tips and Variations. Cook the steak over very high heat for a short period of time. Skirt steak ...
From chefsavvy.com


STEAK WITH CHIMICHURRI SAUCE - PIQUANT POST
Let rest while preparing the chimichurri sauce. Remove the stems from a handful of parsley and chop. In a medium bowl, whisk the olive oil and vinegar together. Add the Chimichurri spice and parsley, and whisk until completely coated. Preheat grill. When the …
From piquantpost.com


CHIMICHURRI STEAK TACOS WITH CHARRED ONIONS - THE WHOLE BEET …
Instructions. To marinate the steak, place the steak in a large dish. Add 1/4 cup of the chimichurri, cumin and lime juice and toss around to evenly coat the steak. Let rest for at least an hour in the fridge. Heat a large cast iron skillet or grill over medium-high heat. Add canola oil and sliced onions.
From wholebeetkitchen.com


STEAK & VEGETABLES WITH CHIMICHURRI SAUCE RECIPE - EATINGWELL
Reduce heat to medium. Place steak, tomato skewers, and vegetable slices on grill rack over heat. Cover and grill as above). Step 3. Prepare Chimichurri Sauce: Combine parsley, cilantro, vinegar, water, olive oil, garlic, salt, ground black pepper and, if desired, crushed red pepper in a blender or food processor.
From eatingwell.com


CHARRED STEAK WITH CHIMICHURRI SAUCE RECIPE | NEW IDEA FOOD
Make the sauce by mixing together all the ingredients in a small bowl. Then set aside until ready to eat. Pat the steaks dry with kitchen paper. Mix together the olive oil, spices and a little salt, then rub or brush over both sides of meat. Heat a griddle pan or barbecue until hot and smoking. Cook the steaks for 3 mins each side for rare, 4 ...
From newideafood.com.au


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