Sams Grilled Big Ass Shrimp Steak With Chimichurri Food

GRILLED STEAK WITH YELLOW PEPPER CHIMICHURRI

Steps:

• For the steak: Let the steak rest at room temperature for 20 minutes. Preheat a grill pan or outdoor grill to high.
• Rub both sides of the steak with oil and sprinkle liberally with salt and pepper. Grill the steak until lightly charred, 3 to 4 minutes per side for medium-rare (cook longer for medium or well-done steak). Transfer to a cutting board and let rest 10 minutes.
• For the yellow pepper chimichurri: Combine the bell pepper, parsley, oregano, garlic, oil, vinegar, salt and black pepper in a food processor. Process until well mixed but still a little chunky. Transfer to a small bowl.
• Cut the steak into thin slices across the grain. Serve with the chimichurri.

SAM'S GRILLED BIG-ASS SHRIMP & STEAK WITH CHIMICHURRI

Steps:

• Put Chimichurri ingredients into a food processor and process until fairly smooth.
• Place the Shrimp and the steak into a glass bowl or baking dish and cover with chimichurri sauce.
• Refrigerate and let marinate for 1/2 to 1 hour.
• Grill the steak on high about 5 minutes, then flip over and add the shrimp to the grill, basting both with some of the extra sauce.
• Grill everything until done - which should only be a few minutes.
• Slice the steak into thin slices and serve with the shrimp and extra sauce for dipping.

BROILED FLANK STEAK WITH CHIMICHURRI SAUCE

Steps:

• Preheat broiler.
• Mix together rub and rub onto steak.
• Broil steak in oven (about 4 inches from the heating element) approximately 6 minutes per side for medium rare In food processor, place all ingredients for chimichurri sauce and pulse until finely chopped.
• When steak is ready, remove from oven and transfer to a cutting board.
• Let cool approximately 5 minutes, then slice thinly on the diagonal.
• Serve immediately with the chimichurri sauce.

GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE AND YUCCA FRIES

Steps:

• In a shallow bowl, combine the sherry wine, sherry vinegar, red onions, garlic and olive oil. Stir. Lay the steak over the marinade and turn it over. Wrap loosely and refrigerate overnight. Remove the steak from the marinade and season with the salt and pepper. Grill the steak over high heat for 4 to 5 minutes per side. Let rest for 5 minutes before thinly slicing.
• Chimichurri sauce:.
• In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add the black pepper, the salt and crushed red pepper flakes. Transfer the sauce to a bowl and cover with plastic wrap for at least 2 hours, and up to 6 hours at room temperature. Chimichurri sauce will keep refrigerated in a well sealed container for up to 3 days.
• For the yucca fries:.
• Place the vegetable oil in a 6-quart Dutch oven and heat to 325 degrees F using a candy thermometer to register the temperature.
• While the oil is heating, peel the yucca and cut into wedges about 5 inches long and 1-inch wide. Place the yucca wedges in ice water to soak. When the oil reaches the desired temperature, remove the yucca from the ice water and pat dry with kitchen towels. Fry in batches in the hot oil, being sure to raise the heat as you add the yucca. Fry the yucca until they are soft, about 3 to 4 minutes. Remove from the oil using a slotted spoon and set aside on a paper-lined platter to drain. Repeat with the remaining yucca.
• Once all the yucca are fried, raise the temperature of the oil to 350 degrees F.
• Return the fried yucca to the oil and fry until crisp, golden brown, and puffed, 1 to 1 1/2 minutes. Remove the yucca fries from the oil using a slotted spoon and season with the salt and pepper. Repeat the process with the remaining yucca.

ARGENTINIAN STEAK WITH CHIMICHURRI

Steps:

• Chimichurri (must be done in advance):.
• In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar.
• Slowly add olive oil and blend until you get a chunky pesto-like consistency. Don't over-blend - you don't want it to become a paste.
• Check seasoning and let sit for 10 minutes to allow flavours to relax and combine. The longer you can make this advance the better; even a day before is great.
• Steak:.
• Preheat oven to 450°F (230°C).
• Add a good splash of olive oil to an ovenproof fry pan set to very high heat. Cast iron or steel is preferred; don't use aluminum.
• Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning.
• On your stovetop, sear each side of steak until browned. Then sear the edge fat strip (approximately 1 to 2 minutes per side and edge).
• Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare.
• Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.).
• Once steak has rested, cut crossways into half-inch slices (serrated knife is best). Slather steak with chimichurri or serve on the side.
• Chef's tip: Chimichurri lasts in the fridge for up to a week. It's also heaven on roasted veggies and chicken.

GRILLED SHRIMP WITH CHIMICHURRI

Steps:

• Soak wooden skewers in water for 30 minutes. Heat grill to high.
• Season shrimp with salt and pepper. Drizzle with oil and toss to coat. Thread onto skewers. Grill over high heat, turning once, until curled and opaque, 2 to 3 minutes per side. Brush and serve with chimichurri and grilled peppers and tomatoes.

CHURRASCO STRIP STEAK WITH CHIMICHURRI SAUCE

Steps:

• Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks.
• Pour on marinade and let them stand all day.
• Using parsley leaves fill measuring cup to make 1 full packed cup.
• Mix together all sauce ingredients except oil in a food processor or blender to form a paste.
• Dribble in a little oil at a time until fully blended.
• Taste, add more seasonings if desired.
• Set aside.
• Take steaks out of marinade and pat dry.
• Grill on hot grill until medium-rare (Ok, Hubby teases me, I like mine a little more done than that).
• Serve with some sauce spooned over each steak.

SAM'S GRILLED HEARTS OF ROMAINE

Steps:

• Heat grill to medium.
• Slice a thin 1/16 off the core end of the head, just to clean it up. Don't cut off too much. You want the heart to hold together.
• Cut lengthways down the middle of romaine making two equal halves.
• Brush all of each half with olive oil, and place cut side down on grill.
• Grill only a couple of minutes, just until leaves begin to wilt. Turn and repeat.
• Remove from grill and place cut side up on plate.
• Sprinkle 1/2 tablespoon balsamic vinegar on each half, then shred cheese on top.
• Crumble bacon over and top with a light drizzle of olive oil.
• Kosher salt and fresh ground pepper to taste.
• Double or triple as needed for more servings.
• See Sam make this recipe with his new "Special Angel" at thecookingguy.com. Click on "video" at the bottom of his home page.

MEXICAN STEAK WITH CHIMICHURRI SAUCE

Steps:

• Blend all marinade ingredients in a food processor.
• Taste, and adjust seasonings if desired.
• Score each side of the steaks 1/8 to 1/4-inch deep.
• Reserving 2/3 cup marinade mixture as sauce, place steak in large resealable plastic bag with remaining marinade mixture.
• Seal bag and marinate in refrigerator for at least 30 minutes.
• Grill steak over hot coals (discarding marinade) 10 minutes per side for medium-rare or to desired doneness.
• Let steak stand 5 minutes.
• Slice steak diagonally.
• Serve with reserved sauce mixture.