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 SKIRT STEAK WITH GRILLED SHISHITO PEPPERS
The beauty of this chimichurri recipe is that it both marinates the meat and is a sauce for serving. The bright, bold and herby flavors pair well with low-cost but high-flavor skirt steak, and also lighten up the spicy shishito peppers.
Provided by James Briscione
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the vinegar, scallions, garlic, cilantro, 1/3 cup of the olive oil, 1 teaspoon salt and a generous amount of pepper to a blender. Blend until smooth. Reserve 1/3 cup. Marinate the skirt steak in a large resealable plastic bag with the remaining chimichurri for 2 hours or up to overnight.
- Preheat a grill pan over medium-high heat and brush the grates with oil.
- Remove the steak from the marinade, wipe off most of the excess marinade and sprinkle both sides with salt. Grill the steak, flipping once, until an instant-read thermometer registers 125 degrees F, 4 to 5 minutes per side (you may need to pull the thinner pieces of steak off first as they will cook quicker). Let rest for 5 minutes before slicing. Wipe the grill clean and reduce the heat to medium.
- Meanwhile, toss the shishito peppers with the remaining 1 tablespoon oil, Aleppo pepper and 1/2 teaspoon salt. Grill, flipping occasionally, until the peppers are blistered in spots and have softened, about 6 minutes. Transfer to a bowl and toss with the lime juice.
- Divide the peppers and steak among 4 plates and spoon the reserved chimichurri sauce over the top of the steak.
OPEN-FACE STEAK QUESADILLA WITH CHIMICHURRI SAUCE
This recipe combines the flavors of garlic, cilantro and cumin into chimichurri, an authentic Argentinian sauce and marinade.
Provided by Kelly Senyei
Time 30m
Number Of Ingredients 12
Steps:
- First prepare the chimichurri sauce by pulsing the parsley, cilantro and garlic together in a food processor until finely chopped.
- Add in the lime juice, red wine vinegar, cumin and salt. Pulse until well blended.
- Drizzle in the olive oil while the motor is running.
- Cover the prepared sauce with plastic wrap and store in the fridge until ready to use.
- Melt 1 Tablespoon of butter in a saucepan over medium heat. Add the filets and cook until desired temperature (Cooking time will be based on the thickness of the meat and your desired cooking temperature. I suggest medium/medium rare for this recipe).
- Remove the steak and let rest for 10 minutes before slicing into thin pieces.
- Assemble the open-face quesadilla by placing a large pan over medium-high heat. Place one tortilla in the pan and sprinkle with ¾ cup cheese. Cover the pan and heat until cheese is melted, about 3 to 4 minutes.
- Use a spatula to lift the quesadilla from the pan and onto a plate. Place sliced steak onto tortilla, drizzle with chimichurri sauce and garnish with cilantro. Repeat assembly for second serving.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 521 kcal, Carbohydrate 16 g, Protein 22 g, Fat 41 g, SaturatedFat 19 g, Cholesterol 95 mg, Sodium 949 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHIMICHURRI STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 10h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a bowl, whisk together the grapeseed oil, parsley, vinegar, jalapenos, chile flakes, garlic, lime juice and 2 teaspoons each salt and pepper. Set aside 1/2 cup of the chimichurri sauce for marinating the steak; reserve the remaining sauce for serving.
- Tenderize the skirt steak by pounding it lightly. Sprinkle the steak with kosher salt and black pepper, keeping in mind that there is salt and pepper in the marinade. Transfer to a bowl or dish and add the 1/2 cup chimichurri sauce. Marinate, refrigerated, at least 10 hours or overnight.
- When ready to cook the steak, heat a grill or saute pan to medium heat. Remove the steak from the marinade (discard the marinade). Grill the steak to medium-rare, 4 to 5 minutes per side, or cook to desired temperature or doneness. Let the steak rest for 5 minutes before slicing in thin strips on the bias.
- Put some steak slices on each plate and spoon over the reserved chimichurri. Serve with roasted carrots and roasted yucca or your favorite vegetable and starch. Enjoy!
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