Grilled Flank Steak Argentine Food

ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE

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.

ARGENTINE STUFFED FLANK STEAK: MATAMBRE

Steps:

• Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
• With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher's twine to hold it together, as you would a roast.
• Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.
• Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices ¿ the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.

GRILLED FLANK STEAK ARGENTINE

Steps:

• Put broth, oil, lemon juice, garlic, oregano, red pepper, onion, and parsley in large zip lock plastic bag.
• Seal bag tightly and shake to mix Chimichurri sauce.
• Rub steak on both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and then put steak into bag and close.
• Refrigerate at least 30 minutes, or up to 2 hours, turning bag one time.
• Meanwhile, place a wire cookling rack over paper towels.
• Cut potatoes lenghtwise, do not peel, into 1/2 inch thick slices.
• Bring potatoes, remaining salt and pepper and enough water to cover to a boil in large saucepan over high heat.
• Reduce heat to medium and simmer until potatoes are almost tender, about 10 minutes, transfer potatoes back to rack.
• Lightly coat potatoes on both sides with veggie cooking spray, butter or olive oil flavoured.
• Remove steak from sauce.
• Boil sauce vigorously in small saucepan 3 minutes, stirring constantly, remove from heat and cover to keep warm.
• Meanwhile, coat grill pan with veggie spray and set over medium high heat.
• Cook steak and potatoes until steak is done to taste, 3 to 4 minutes on each side for medium rare, 4 to 5 minutes for medium; and potatoes are crispy, about 4 minutes per side.
• Thinly slice steak across the grain.
• Divide potato and steak slices among 4 plates.
• Spoon about 2 tablespoons warm Chimichurri sauce over each serving.

ARGENTINE GRILLED FLANK STEAK

Steps:

• Score the steak 1/4 inch deep on both sides; rub the black pepper on both sides of the steak, amount depending on your tolerance for black pepper! Place in a large shallow dish or a thick ziplock plastic bag. Combine olive oil and the remaining ingredients in a small bowl; stir well.
• Pour the marinade mixture over the steak; cover and marinate in the refrigerator for 8 hours.
• Remove the steak from marinade, discarding the marinade.
• Grill, covered, over medium-hot coals (350 to 400 degrees) for 4 minutes on each side or to desired degree of doneness.
• Let rest for 5 minutes, covered. To serve, slice the steak diagonally across the grain into thin slices. Enjoy!

GRILLED FLANK STEAK

Steps:

• Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
• Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
• Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
• Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

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

GRILLED STEAK AND EGGS ARGENTINEAN STYLE

Steps:

• For the chimichurri:
• Combine the parsley, oregano, cilantro and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, oil and salt and pepper, to taste, and process until smooth. Scrape into a bowl and let sit at room temperature for 30 minutes before serving.
• The sauce can be made 8 hours in advance tightly covered and refrigerated. Bring to room temperature before serving.
• For the steak and sausages:
• Heat the grill to high. Brush the steak and sausages with oil and season with salt and pepper, to taste. Grill the steak until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 4 minutes per side. Grill the sausages until golden brown on both sides and just cooked though, about 15 minutes. Remove the steak and sausages from the grill to a cutting board and let rest for 10 minutes. Slice and reserve.
• For the eggs:
• Heat a large cast iron pan on top of the grill. Once the pan is hot add the butter and eggs and either fry or scramble. Remove the eggs to a serving platter and top with the chimichurri and sliced sausages. Arrange the steak around the eggs and serve with Garlic Toast.
• For the garlic toast:
• Heat the grill to high. Toast bread on both sides until lightly golden brown, about 20 seconds per side. Remove from grill, rub with the cut side of garlic and drizzle with olive oil.

ARGENTINEAN STUFFED FLANK STEAK

Steps:

• Place steak in shallow glass dish or large resealable plastic bag. Top with onions and steak sauce; cover. Refrigerate at least 1 hour to marinate.
• Remove steak from marinade; reserve marinade for later use. Place steak on cutting board; cover with plastic wrap. Pound with rolling pin or meat mallet until slightly flattened. Remove plastic wrap. Combine dressing, parsley and garlic; spread evenly onto steak. Top with peppers and potatoes. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals.
• Cook bacon in large skillet on medium heat. Remove bacon from skillet, reserving drippings in skillet. Set bacon aside. Add steak to skillet; cook until browned on all sides, turning occasionally. Add broth, bay leaf and reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour or until steak is cooked through and potatoes are tender, turning every 15 min. Transfer steak to cutting board; let stand 10 min. Remove string; cut steak into 1/2-inch-thick slices. Remove and discard bay leaf. Spoon broth mixture over steak slices; sprinkle with the reserved bacon.

GRILLED FLANK STEAK

Steps:

• Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
• Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.