CHIMICHURRI STEAK
Recipe video above. An essential part of Argentinian cuisine, Chimichurri Sauce is steadily growing in popularly throughout the rest of the world - with good reason! It's fresh, zingy with a bit of a bite, and pairs so perfectly with a simple grilled steak. It's also fantastic with fish, chicken and pork!
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 10
Steps:
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.
- Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
- Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
- Take steak out of the fridge 30 minutes prior to cooking.
- Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
- Sprinkle each side of steak generously with salt and pepper.
- Add steak and cook to your liking.
- Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).
- Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
- Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.
Nutrition Facts : ServingSize 183 g, Calories 491 kcal, Carbohydrate 2 g, Protein 38 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 105 mg, Sodium 393 mg, Fiber 1 g
SKIRT STEAK WITH CHIMICHURRI SAUCE
Provided by Bon Appétit Test Kitchen
Categories Beef Fourth of July Graduation Father's Day Backyard BBQ Dinner Steak Summer Family Reunion Grill Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Sprinkle skirt steak lightly with kosher salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and freshly ground black pepper.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high). Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
- Transfer steak to a carving board; let rest for 5-10 minutes. Thinly slice. Serve with 1/2 cup Chimichurri Marinade .
MAKE CHIMICHURRI FLANK STEAK RECIPE WITH WHITE BEAN CHORIZO
You'll love this Gordon Ramsay chimichurri sauce if you're into chimichurri. Made with sugar, coarse salt, garlic, coriander, mint, dill, cilantro, parsley, zest, lemon juice, and olive oil, it's instead a classic recipe.
Provided by John Siracusa
Categories Dinner
Time 25m
Number Of Ingredients 21
Steps:
- Marinate the skirt steak with salt, pepper, oil and Espelette pepper.
- Grill with hash marks to medium rare
- Rest for 5 minutes
- Slice on a bias right before serving
- Bring a large stockpot of salt water to a boil.
- Blanch Swiss chard and immediately shock in ice water.
- Drain out all excess water from Swiss chard.
- Brown, the Spanish chorizo
- Add shallots and garlic, and sweat.
- Add Cannellini beans along with blanched Swiss chard.
- Add in chicken stock and cook until reduced by half.
- Finish with butter.
- Put cilantro, mint, garlic, parsley, dill, and coriander in a mortar
- The pestle with coarse salt, lemon zest, and olive oil
- Blend well
- Finish with a squeeze of lemon juice
Nutrition Facts :
SKIRT STEAK WITH CHIMICHURRI SAUCE
The chimichurri is served & sold at many of the restaurants all over in Miami. It is one of things that caught on - big time. I am one of those people who doesn't like basil so I leave it out of the recipe. Inactive prep time: 2 hours 35 minutes. This recipe courtesy of Emeril Lagasse, 2005. Update 06/26/10 . . . . use less oil - instead of 1 cup bring it down to 1/2 cup and then work from there.
Provided by Manami
Categories Steak
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots.
- Pulse until well blended but do not puree.
- Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
- Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (Can be made the day before.).
- If cooking steak another day, refrigerate sauce and return to room temperature before serving.
- Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag.
- Add the remaining chimichurri sauce from the processor.
- Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
- Preheat a grill or oven to 350F - medium heat.
- Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
- Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.
- Cook for 6 minutes on the first side.
- Rotate the steak 45 degrees and cook another 6 minutes.
- Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
- Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.
- Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.
GRILLED SKIRT STEAK WITH CHIMICHURRI
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season beef with salt and pepper and place it into a ziptop bag.
- In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
- Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.
SKIRT STEAK WITH CHIMICHURRI SAUCE
Ready in 30 minutes, this Skirt Steak with Chimichurri Sauce is a quick and easy grilled dinner. The simple seasoning of the skirt steak pairs perfectly with the savory herbs in the homemade chimichurri sauce. One of the best grilled steak recipes I've tried!
Provided by Krista
Categories Beef
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Chop up flat leaf parsley, cilantro, oregano, and garlic cloves.
- Put this in a food processor. Add red wine vinegar, juice of 1 lime, red pepper flakes, and salt & pepper. Pulse a couple of times to roughly chop.
- Slowly add olive oil and pulse a few more times.
- Put chimichurri in a bowl and set aside.
- Next, generously season both sides of skirt steak with salt, & pepper.
- Place on a medium-high grill and grill each side for 3-4 minutes. {these cook fast so keep an eye on them}
- Once done, let sit for 5 minutes before cutting.
- Serve steak with chimichurri sauce.
SKIRT STEAK WITH CHIMICHURRI SAUCE
This delicious recipe is courtesy of Michael Lomonoco.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- Prepare chimichurri sauce: Combine all chimichurri ingredients in the bowl of a food processor. Process 1 minute; season with salt and pepper. Chimichurri sauce may be stored in a covered container in the refrigerator for up to 1 week.
- Prepare steak: Pound skirt steak flat with a meat pounder. Transfer steaks to a shallow dish. Add 1 tablespoon oil, garlic, and parsley; turn steaks to coat. Marinate in refrigerator at least 2 hours and up to overnight.
- Preheat a grill pan. Brush grill pan with oil. Remove steaks from marinade, and season with salt and pepper. Place steaks on grill, and cook 2 to 3 minutes. Turn, and continue cooking to desired degree of doneness. Transfer steaks to a cutting board; let stand 10 minutes.
- Thinly slice steaks crosswise. Divide evenly between 4 plates and drizzle with chimichurri sauce. Serve with tomato wedges, onion, and watercress.
LOW CARB SKIRT STEAK WITH CHIMICHURRI SAUCE - 2 NET CARBS
From The New Atkins for a New You Cookbook. Per Serving: 2g net carbs, 3 total carbs, 1g fiber, 37g protein, 32g fat, 450 calories
Provided by mariposa13
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the sauce, mix oil, parsley, oregano, vinegar, garlic, red pepper flakes, salt, and pepper in a bowl; set aside.
- For the steak, heat a large heavy skillet over high heat until very hot.
- Brush steak with oil and season with salt and pepper.
- Add steak to pan, reduce heat to med-high, and sear until done to taste, about 3 min per side for med-rare.
- Transfer steak to cutting board and let stand 5 minute.
- Thinly slice across the grain.
- Stir sauce again and serve steak with sauce on the side.
Nutrition Facts : Calories 446.4, Fat 31.2, SaturatedFat 7.7, Cholesterol 110.6, Sodium 713.7, Carbohydrate 3.3, Fiber 1.5, Sugar 0.3, Protein 37
SKIRT STEAK WITH CHIMICHURRI SAUCE RECIPE CARD
Cook skirt steak perfectly every time with this easy skirt steak recipe. Top with delicious, homemade chimichurri sauce and enjoy! Happy cooking!
Provided by Sachi
Categories Main Dish
Time 22m
Yield 4
Number Of Ingredients 11
Steps:
- In a mixing bowl, mix together chimichurri sauce ingredients.
- Pat the steaks dry with paper towels and rub both sides with salt and pepper. Work in batches of 2 steaks at a time, instead of crowding the steaks into a pan. Heat a large cast-iron skillet over medium high heat. Sear steaks in hot skillet for 2-3 minutes, then flip and cook another 2-3 minutes. If the steaks are thin sear for 2 minutes per side. If the steaks are thicker, sear for 3 minutes per side. Let rest on a cutting board for 3-5 minutes.
- Slice steaks against the grain. Plate and serve with chimichurri sauce on the side.
Nutrition Facts : ServingSize 1 steak, Calories 374 calories, Sugar 0.3 g, Sodium 483.7 mg, Fat 24.7 g, SaturatedFat 7.7 g, TransFat 0.5 g, Carbohydrate 1.9 g, Fiber 0.7 g, Protein 37.3 g, Cholesterol 85.5 mg
SKIRT STEAK WITH CHIMICHURRI SAUCE
Steps:
- 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 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
- Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
- Preheat a grill to medium heat.
- Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.
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- Add all of the ingredients including the steak to a large ziplock bag or pan. Marinade for at least an hour or overnight.
- Add all of the ingredients to a food processor and pulse to combine. Season with salt and pepper to taste. Set aside.
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- Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.
- Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve right away, passing the chimichurri sauce at the table.
SKIRT STEAK WITH CHIMICHURRI SAUCE RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (49)
- Sprinkle skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and black pepper.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high (for full instructions, turn the page). Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
- Transfer steak to a carving board; let rest for 5-10 minutes. Thinly slice. Serve with Chimichurri Sauce.
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- Pat skirt steak dry and sprinkle with salt and pepper or adobo seasoning, set aside to bring to room temperature and make chimichurri. Heat grill to high, gas or charcoal.
- Place the chopped parsley and oregano, garlic, vinegar, crushed red pepper and olive oil in a small mixing bowl. Using a fork or whisk, stir to combine. Season with salt and pepper. Set aside.
- Grill skirt steak for about 2-4 minutes a side for medium-rare. Remove to cutting board, tent with foil and let rest for 5 to 10 minutes. Cut in thin slices against the grain, spoon chimichurri over slices and scatter with cherry tomatoes. Serve with extra chimichurri on the side.
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5/5 (1)Calories 783 per servingCategory Main Course
- Combine all the ingredients in a food processor. Pulse for about 10-15 seconds until just combined. you do not want to over pulse and turn this into a smooth sauce. Transfer to a container and set aside.
- Preheat your grill (or indoor grill pan) over high heat, and brush with olive oil. Season the salt generously with salt and pepper. Grill on each side about 5-6 minutes, or until it reaches an internal temperature of 135 degrees for medium rare. Transfer to a cutting board and allow to rest for 5 minutes. After the steak has rested, slice it against the grain into 1/2″ thick slices. Serve topped with chimichurri sauce.
SKIRT STEAK WITH CHIMICHURRI SAUCE - EASY GOOD IDEAS
From easygoodideas.com
Cuisine AmericanCategory Main CourseServings 4Calories 518 per serving
- Salt and Pepper both sides of skirt steak. Preheat grill to high heat. Cook meat for 3-5 minutes on each side flipping once. For medium rare steak remove when internal temperature is 125°F to 130°F. Let rest for 5-10 minutes before slicing
- Place onion, parsley, cilantro, oregano, salt and pepper and pulse them together. They should be combined but still a little chunky.
SKIRT STEAK WITH CHIMICHURRI SAUCE RECIPE | MYRECIPES
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5/5 (4)Total Time 46 minsServings 6Calories 236 per serving
- Let steak stand 30 minutes at room temperature. Sprinkle steak with 1/2 teaspoon pepper and salt.
- Place garlic in food processor; process until minced. Add parsley, cilantro, and mint; process until coarsely chopped. Add oil, next 3 ingredients (through capers), and remaining 1/2 teaspoon pepper; process until finely chopped.
- Place steak on grill rack coated with cooking spray. Grill 2 minutes; turn steak over. Grill 2 to 3 minutes or until desired degree of doneness. Let stand 5 minutes. Cut steak across grain into thin slices. Serve with sauce.
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