Mint Chimichurri Recipe Bobby Flay Food

GRILLED SKIRT STEAK WITH GREEN AND SMOKEY RED CHIMICHURRI

Steps:

• For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.
• Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.
• For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.
• Preheat a charcoal or gas grill to high heat.
• Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.

GRILLED RIB EYE STEAK WITH MANGO CHIMICHURRI

Steps:

• Cook's Note: Remove the steaks from the refrigerator 20 minutes before cooking.
• Preheat the grill to high.
• For the mango chimichurri: Pulse the cilantro, parsley, mint and garlic in a food processor until coarsely chopped. Add in the oil, vinegar, honey and paprika, and salt and pepper, to taste. Continue pulsing to make a soupy vinaigrette (it will look a bit creamy until it settles), pouring in more oil and/or vinegar if too thick. Transfer the chimichurri to a glass bowl and fold in the diced mango. Set aside.
• For the rib eye steak: Brush the steak with oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred, 4 to 5 minutes. Flip the steaks and continue grilling 5 to 6 minutes longer. Remove from the grill and let rest 5 minutes.
• Top each steak with a large dollop of the Mango Chimichurri and serve.

FLANK STEAK CROSTINI WITH CHIMICHURRI AND VIDALIA RELISH

Steps:

• Steak: Mix the wine, cassis, oil and black pepper in a nonreactive dish. Add the steak, turn to coat, and marinate at room temperature 1 hour.;
• Sauce: Pulse the herbs and garlic in a food processor until coarsely chopped. Add 3/4 cup oil, 1/4 cup vinegar and salt and pepper, to taste, and pulse to make a soupy vinaigrette ¿ it will look a bit creamy until it settles. Add more oil and/or vinegar if too thick. Set aside.
• Preheat the grill to high. Remove the steak from the marinade and season with salt and more pepper. Grill, covered, until nicely charred and medium rare, 3 to 4 minutes per side. Remove from the grill and rest 5 to 10 minutes before slicing across the grain.
• Relish: Brush the onions with some canola oil and season with rub, salt and pepper. Grill the onions, turning, until charred and soft. Remove from the grill and chop coarsely. Chop again with the green onions and then stir them together with the chile, oil, vinegar, and salt and pepper.
• Slice the baguette on a diagonal 1/4-inch thick. Brush with oil, season with salt and pepper and grill briefly, until just starting to crisp. Top each piece with some sauce, a slice or 2 of steak, more sauce and some relish.

GRILLED MARINATED LEG OF LAMB WITH ASPARAGUS AND MINT CHIMICHURRI

Steps:

• 1. Stir together the 7 minced garlic cloves, 1/4 cup olive oil, 1/4 cup lemon juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a large bowl. Rub the marinade all over the lamb in a bowl, then truss tightly and marinate at least 3 hours in the refrigerator. 2. Preheat a grill for direct and indirect cooking over a medium-heat fire. Grill the lamb over direct heat until nicely charred, about 8 minutes per side, turning often. Then move to indirect heat, cover, and cook until the internal temperature reaches 125 degrees F for medium-rare, about 50 minutes, turning occasionally. Transfer the lamb to a cutting board and let rest 15 minutes.
• 3. Toss the asparagus with the 2 tablespoons olive oil, salt, and pepper. Grill the asparagus until tender, 6 to 8 minutes.
• 4. Pulse the remaining 2 whole garlic cloves in a food processor with the parsley, mint, the remaining 1/2 cup oil, the remaining 1/4 cup lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve the lamb, sliced, with the asparagus and chimichurri sauce.

GRILLED AGED SHELL STEAKS WITH CHIMICHURRI

Steps:

• Place steaks in a large baking dish and pour 1/2 of the chimichurri marinade over the steaks. Turn to coat the steaks. Cover and marinate in the refrigerator for 2 hours.
• Preheat grill to high. Remove steaks from the refrigerator 20 minutes before grilling. Remove steak from marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness.
• Remove from grill, let rest 10 minutes and serve with remaining chimichurri on the side.
• Combine all ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use on 1/2 as a marinade and 1/2 as the finishing sauce.

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE

Steps:

• Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
• Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
• Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
• Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.