STEAK WITH PARSLEY SAUCE
Get a blast of protein and vitamin K from this delicious combination.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Trim and cut 2 1/4 pounds strip, shell, or sirloin steak into 3 steaks (each about 1 inch thick). Coat with 1 tablespoon olive oil; season with coarse salt and ground pepper.
- Heat a large nonstick skillet over medium-high. Add steaks; cook until browned, 5 to 6 minutes per side for medium-rare.
- Reserve 1 steak. Transfer remaining 2 steaks to a cutting board; let rest 10 minutes before slicing thinly. Serve with half the Parsley Sauce (above).
GRILLED FLANK STEAK WITH PARSLEY SAUCE
Steps:
- Preheat a grill pan to medium-high heat. Drizzle the steak with some oil and sprinkle with salt and pepper. Grill for 7 minutes on each side.
- Meanwhile, whisk the remaining 1/4 cup olive oil, the parsley, vinegar and garlic in a bowl and season with salt and pepper.
- Remove the steak from grill and rest it for 10 minutes. Slice the steak against the grain and serve with the parsley sauce.
ARGENTINEAN STEAK WITH PARSLEY SAUCE: CARNE Y CHIMICHURRI
Steps:
- Preheat a grill or broiler to high.
- In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
- Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.
GARLIC-BUTTER STEAK
This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
GRILLED SKIRT STEAKS WITH PARSLEY OREGANO SAUCE
Provided by Ruth Cousineau
Categories Quick & Easy Dinner Steak Summer Grill Grill/Barbecue Parsley Oregano Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat grill pan over medium-high heat until hot, then lightly oil. Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (total).
- Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.
- While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.
- Serve steaks with sauce.
FLANK STEAK WITH PARSLEY-GARLIC SAUCE
Based on chimichurri, a staple of Argentinean steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over roasted potatoes and other vegetables or stirred into rice or minestrone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.
- Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.
Nutrition Facts : Calories 473 g, Fat 34 g, Fiber 3 g, Protein 36 g
GRILLED FLANK STEAK WITH GARLIC-PARSLEY SAUCE
Don't waste hours marinating flank steak before cooking it. Coating the grilled steak with a potent sauce adds just as much flavor. The recipe is from Cook's Country Magazine.
Provided by MsPia
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine parsley, onion, garlic, vinegar, oil, pepper flakes, and salt and pepper to taste in a small bowl.
- Season steak with kosher salt to taste.
- Grilled over very hot fire until browned on both sides and slightly less done than you want, about 10 minutes.
- Place steak in a baking dish and coat with parsley sauce.
- Cover dish with foil and let rest for 5 minutes.
- Slice steak thinly against the grain and serve with sauce remaining in baking dish.
IRISH PARSLEY SAUCE
Per www.greatfood.ie, "Parsley sauce - white sauce with freshly chopped parsley - is a staple of Irish cooking. We eat it with bacon and cabbage, it helps to moisten the meat."
Provided by januarybride
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Gently melt the butter in a saucepan (non-stick is easier). Don't let it sizzle.
- Add the flour, salt, and white pepper (black pepper at a push, but you'll be able to see black specks in the sauce).
- Stir, over gentle heat, with a wooden spoon for a few minutes to let the flour cook and to amalgamate everything. If you don't cook it long enough at this stage, the sauce will taste floury.
- Add a little milk to the flour and butter mix (you have now made a roux) and stir again. When it is amalgamated, add a little more milk and mix again. Add more milk, little by little, until you have a thickish creamy sauce. Cook the sauce for 5 minutes over gentle heat, stirring to stop it sticking. If you get lumps, press them with the wooden spoon against the side of the pan to mash them. If you need to, use a whisk, but be careful not to scratch a non-stick pan. Taste and adjust for seasoning.
- For a richer sauce, add a little hot sauce to a raw egg yolk in a cup, mix well, then reintroduce into the main sauce.
- Add the parsley, stir and serve immediately.
Nutrition Facts : Calories 133.3, Fat 8.7, SaturatedFat 5.4, Cholesterol 25.9, Sodium 125.1, Carbohydrate 10.4, Fiber 0.7, Sugar 0.1, Protein 3.8
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