GRASS-FED STEAKS WITH KALAMATA-OLIVE CHIMICHURRI
Provided by Jeanne Thiel Kelley
Categories Garlic Olive Roast Low Cal Father's Day Dinner Steak Parsley Candy Thermometer Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add sliced garlic, red pepper, and bay leaf. Stir until fragrant, about 1 minute. Add shallots and sauté until just translucent, about 2 minutes. Remove from heat; stir in parsley, olives, and vinegar. Add 1 tablespoon water. Add more water by teaspoonfuls to thin as needed. Season chimichurri with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Rub steaks with 1 tablespoon oil and pressed garlic. Sprinkle both sides of each steak with 1/2 teaspoon paprika, 1/4 teaspoon coarse salt, cayenne, and generous amount of black pepper. Let stand at room temperature 30 minutes or up to 2 hours.
- Preheat oven to 400°F. Brush heavy very large oven-proof skillet (preferably cast-iron) with oil. Heat over high heat until almost smoking. Add steaks. Cook until browned, about 5 minutes. Turn steaks and transfer skillet to oven. Roast until instant-read thermometer inserted horizontally into steaks registers 110°F to 115°F for rare, about 10 minutes.
- Let steaks rest 5 minutes. Thinly slice crosswise. Spoon chimichurri over.
STEAKS WITH CHIMICHURRI
I think steak really is the perfect solution for a quick dinner. First, there's a steak to fit any budget, from pricey filets and rib-eyes (if it's a special dinner) to sirloin and bottom round for a regular weeknight meal. Second, steaks can so easily be changed up with different serving sauces. If you haven't ever tasted the bright-green magic of chimichurri sauce (a South American specialty) spooned over a medium-rare steak...oh, boy. You're in for a treat! I like to pile whole or sliced steaks on a cutting board next to a bowl of chimichurri, then let everyone serve themselves. So fresh and fun.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield as many steaks as you like, with enough sauce for 8 to 10 steaks
Number Of Ingredients 10
Steps:
- First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
- Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
- Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
- Slice the steak. Serve it with the chimichurri on the side.
NEW YORK STRIP STEAK WITH KALAMATA-OLIVE CHIMICHURRI
DH and I made this recipe from Feb 2009 Bon Appetit and thought it was really good. The recipe recommends using grass-fed steak and to serve the steak rare. Prep time includes time for the steak to rest.
Provided by Dr. Jenny
Categories Steak
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 Tb oil in heavy medium skillet over medium heat.
- Add sliced garlic, red pepper, and bay leaf. Stir until fragrant, about 1 minute.
- Add shallots and saute until just translucent, about 2 minutes. Remove from heat.
- Stir in parsley, olives, and vinegar. Add 1 Tb water. Add more water by teaspoonfuls to thin as need. Season Chimichurri with salt and pepper.
- Note: This can be made 2 hours ahead. Let stand at room temperature.
- Rub steaks with 1 Tb oil and pressed garlic. Sprinkle both sides of each steak with 1/2 tsp paprika, 1/4 tsp coarse salt, cayenne, and generous amount of black pepper. Let stand at room temperature 30 minutes or up to 2 hours.
- Preheat oven to 400°F.
- Brush heavy, very large oven-proof skillet (preferably cast iron) with oil. Heat over high heat until almost smoking. Add steaks.
- Cook until browned, about 5 minutes. Turn steaks and transfer skillet to oven.
- Roast until instant-read thermometer inserted horizontally into steaks registers 110 to 115 degrees F for rare, about 10 minutes.
- Let steaks rest 5 minutes. Thinly slice cross-wise. Spoon chimichurri over.
Nutrition Facts : Calories 378.3, Fat 27.7, SaturatedFat 9.3, Cholesterol 107.2, Sodium 384.1, Carbohydrate 3, Fiber 0.5, Sugar 0.1, Protein 27.8
GRILLED FLANK STEAK WITH KALAMATA OLIVES AND FETA CHEESE
Pretty enough for company. Our guests loved this. We had some toppings left over, and discovered it's tasty on grilled chicken as well. Yum! Prep time includes marinading.
Provided by jmelyn
Categories Cheese
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Trim steak of any outer pieces of fat or silver skin.
- Place the steak in a large food grade, zip top plastic bag.
- In a food processor or blender, combine the marinade ingredients and process to a puree.
- Pour marinade into the plastic bag, press out any air, seal, and move meat around in the bag to coat.
- Marinade in the refrigerator for a minimum of 1 hour or preferably overnight, turning the bag a few times.
- Heat coals to hot or medium hot.
- Remove steak from marinade and drain well.
- Discard marinade.
- While coals are heating, prepare the topping.
- Mix olives, onion, parsley, garlic and oil and set aside.
- Have salt, pepper and feta ready.
- Sprinkle steak with salt and pepper.
- Grill meat about 4 minutes per side for rare, or cook to desired doneness.
- Length of grilling time per side will vary depending on heat of grill and thickness of meat.
- Flank steak will be most tender when grilled to rare or medium rare.
- Let steak sit about 5 minutes before serving, allowing juices to settle.
- Slice thinly at an angle across the grain.
- Keeping the slices together, transfer to a clean, warm platter.
- Spoon any juices onto meat.
- Stir up reserved topping mixture and pour onto the slices.
- Scatter with feta.
Nutrition Facts : Calories 228.3, Fat 21.7, SaturatedFat 4.5, Cholesterol 11.1, Sodium 531.2, Carbohydrate 4.7, Fiber 1, Sugar 1.2, Protein 2.3
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