CHIMICHURRI SAUCE
This bright sauce, filled with herbs, has some jalapeno in it for an added punch. Use this Argentinian condiment to top grilled meats and fish or toss with vegetables to make a simple dinner special.
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield 2/3 cup
Number Of Ingredients 9
Steps:
- Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.
CHIMICHURRI-STYLE STEAK SARNIES & CHEAT'S SPICY FRIES
Elevate a steak sandwich with a punchy, zingy chimichurri sauce, chipotle mayo and spicy Cajun-style fries on the side. It's perfect Friday night food
Provided by Esther Clark
Categories Dinner
Time 1h5m
Number Of Ingredients 16
Steps:
- Heat the oven to its highest setting. For the fries, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Tip the fries into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.
- Meanwhile, make the mayo by mixing all the ingredients together in a bowl. Set aside.
- For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.
- Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.
- Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little rocket. Serve with the fries and any leftover mayo.
Nutrition Facts : Calories 1101 calories, Fat 53 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 63 grams protein, Sodium 1.7 milligram of sodium
EASY CHIMICHURRI
I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.
Provided by mariap430
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h15m
Yield 16
Number Of Ingredients 10
Steps:
- Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
- Refrigerate until flavors have blended, about 2 hours.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 1.5 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 158 mg, Sugar 0.2 g
GRILLED BEEF WITH CHIMICHURRI SAUCE
From the Royal Caribbean International Cookbook, which states that chimichurri sauce is as common in Argentina as ketchup is in the United States. I've seen a few other posted recipes for chimichurri sauce, but none that have quite the same list of ingredients that are included in this recipe. Prep time includes marinating time.
Provided by Northwestgal
Categories Steak
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a glass bowl, combine the oil, vinegar, lime juice, oregano, parsley, garlic and crushed red pepper. Season with salt, pepper and cayenne.
- Place beef in a zip-lock plastic bag and add 3/4 cup (200ml) chimichurri sauce. Remove excess air from bag, seal it, and turn bag several times to coat beef with the sauce. Marinate in refrigerator for 2 hours. Cover the remaining sauce and refrigerate.
- About 30 minutes before grilling, remove the beef and reserved sauce from the refrigerator. Soak wood chips in cold water. Heat a covered charcoal or gas grill to medium hot. Just before cooking toss the wood chips into the hot coals, or add the wood chips to the gas grill according to manufacturer's instructions.
- Grill the beef, turning occasionally and basting with the marinade from the bag until the outside is well browned and inside is cooked to desired degree, about 10 to 20 minutes. (A thermometer should register 125F°/52°C for medium-rare, or 135F°/57°C for medium.) Discard remaining marinade from the bag.
- Transfer beef to a cutting board and let rest 10 minutes. Slice and transfer to a warmed serving platter. Drizzle the slices with some of the reserved chimichurri sauce and serve while still hot.
- NOTE: If using a strip loin, leave a 1/2-inch (1.25cm) layer of fat around the roast. For individual steaks, cut the meat into 6-ounce (170g) portions, about 1 1/2 inches (3.75cm) thick. Sear in a hot pan for 2 minutes on each side, and then grill for 4 to 5 minutes on each side, or as desired.
BEST PORTERHOUSE STEAK RECIPE
My Grilled Porterhouse Steak with Chimichurri Sauce is the steak you've been dreaming of! It's flavorful, juicy, and easy to cook up in under 20 minutes using super simple ingredients.
Provided by Isabel Laessig
Categories Main Course
Time 17m
Number Of Ingredients 9
Steps:
- Preheat the grill to high heat. Coat each steak, front and back, with about 1 tablespoon salt and 1 tablespoon pepper (per steak).
- Sear the steak for 5 minutes on each side. Remove and let set for a couple minutes. While the steak is cooking or setting, finely mince the parsley and oregano.
- Combine all remaining ingredients in a small bowl to make your Chimichurri Sauce, and mix well.
- Drizzle the chimichurri sauce over the top of each steak. Serve and enjoy!
Nutrition Facts : Calories 1142 kcal, Carbohydrate 16 g, Protein 74 g, Fat 87 g, SaturatedFat 26 g, Cholesterol 190 mg, Sodium 7195 mg, Fiber 8 g, Sugar 1 g, UnsaturatedFat 55 g, ServingSize 1 serving
BEST CHIMICHURRI SAUCE FOR STEAK
Take any steak dinner and make it restaurant-quality with chimichurri sauce for steak. It's simple, uses easy ingredients, and is ready in minutes!
Provided by Isabel Laessig
Categories Sauce
Time 17m
Number Of Ingredients 8
Steps:
- Finely mince the parsley and oregano.
- Combine all remaining ingredients in a small bowl and mix well.
- Drizzle the chimichurri sauce over the top of each steak. Serve and enjoy!
Nutrition Facts : Calories 749 kcal, Carbohydrate 25 g, Protein 5 g, Fat 74 g, SaturatedFat 10 g, Sodium 2394 mg, Fiber 14 g, Sugar 2 g, UnsaturatedFat 61 g, ServingSize 1 serving
SPICED BEEF AND ONION PITAS WITH CHIMICHURRI SAUCE
The spicy chimichurri sauce dresses up this Brazilian-style steak sandwich...and it's not to be left out! Adapted from "The Complete 15-Minute Gourmet" by Paulette Mitchell. Note: I posted the complete recipe for the Chimichurri Sauce. It could be halved, but if making the full batch, use the left overs for other grilled meats.
Provided by gailanng
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Stir together the coriander, cumin, salt and pepper in a medium bowl. Add the sirloin strips and lightly coat with spices.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onions; cook, stirring occasionally, for 6 minutes or until well-browned and very tender. Add the remaining 1 tablespoon oil and the beef; continue to cook, stirring occasionally, for 3 more minutes or until the beef is just cooked. Remove from the heat and cover to keep warm.
- While the beef is cooking, stack the pitas on a microwave-proof plate and cover with a paper towel. Microwave on high for 1 minute or until warm.
- Halve each pita to form 2 pockets. Fill with beef and onions. Drizzle each half with about 1 tablespoon chimichurri sauce. Serve while warm.
- For the Chimichurri Sauce: Process all ingredients in a food processor or blender until smooth. If tasted alone, the sauce will seem very acidic. To adjust seasonings, taste by dipping in a piece of food, such as beef, chicken or fish.
Nutrition Facts : Calories 440.6, Fat 18.1, SaturatedFat 3.3, Cholesterol 51, Sodium 658.2, Carbohydrate 42.8, Fiber 4.1, Sugar 4.9, Protein 26
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GRILLED STEAK WITH SPICY CHIMICHURRI SAUCE - FORK KNIFE SWOON
From forkknifeswoon.com
Reviews 4Total Time 30 minsServings 4
- In advance, make the chimichurri: Add the parsley, cilantro, shallot, jalapeño, garlic, crushed red pepper, salt and pepper to a food processor. Pulse for 5-10 seconds to combine. With the food processor running, slowly add the vinegar and then the olive oil until blended. Set aside.
- Prior to cooking, let the steaks sit out for about 30 minutes to bring them to room temperature. Season with salt and pepper. Drizzle with the balsamic vinegar and just enough olive oil to coat.
- Heat a grill-pan over medium heat. Add the steaks to the pan. Cook 4-5 minutes, then flip the steaks and cook an additional 5-6 minutes. Avoid moving the steaks around in the pan while cooking. Remove from the pan, and let rest about 5 minutes. Slice the meat in thin strips and drizzle with the chimichurri sauce. Serve immediately, with more chimichurri sauce on the side.
SPICY CHIMICHURRI SAUCE - FLIPPED-OUT FOOD
From flippedoutfood.com
4.8/5 (12)Servings 3Cuisine Latin AmericanTotal Time 1 hr 10 mins
- Combine the first 8 ingredients (through black pepper) in a food processor and blend until smooth. Drizzle the olive oil through the lid of your food processor or blender and pulse until smooth (see Recipe Notes #1 and #2).
CHIMICHURRI SAUCE RECIPE | ARGENTINIAN SPICY HERB SAUCE
From hildaskitchenblog.com
5/5 (2)Total Time 10 minsCategory Appetizers, Side Dish, SnacksCalories 134 per serving
- Empty the contents of the food processor into a bowl. Mix in red pepper flakes, salt, pepper, and vinegar.
WHAT IS CHIMICHURRI? | ALLRECIPES
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Estimated Reading Time 3 mins
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5/5 (3)Estimated Reading Time 3 minsCategory SandwichesTotal Time 40 mins
- Prepare Chimichurri Sauce. In a blender add fresh parsley, fresh cilantro, fresh oregano, garlic cloves, red pepper flakes, lime juice, red wine vinegar, olive oil, and salt & pepper. Blend until completely combined.
- To assemble the panini, layer 1/2 cup of sliced fajita steak, 2 slices of fontina cheese, and 1 1/2 tablespoons of chimichurri sauce on a slice of bread. Top with another slice of sourdough bread.
MARINATED FLANK STEAK WITH ASIAN CHIMICHURRI SAUCE ...
From foodiecrush.com
3.6/5 (8)Estimated Reading Time 6 mins
- Zest all of the oranges to make approximately 4 tablespoons of zest. Add 2 tablespoons of the zest to a gallon freezer bag and 2 tablespoons to the bowl of a food processor for the chimichurri sauce. Squeeze the juice from 2 of the oranges into the gallon freezer bag and save the other orange for another use. Set 1 cup of the canola oil aside for the chimichurri to add later, and add the remaining 2 tablespoons of the canola oil to the freezer bag with 5 of the peeled garlic cloves roughly chopped or smashed. Add the other peeled and smashed garlic cloves to the food processor. Roughly chop the peeled and smashed ginger and add half to the marinade and half to the food processor along with the fresh herbs, rice wine vinegar, and sesame oil. To finish the chimichurri sauce, pulse the herb mixture while drizzling in the 1 cup of canola oil. Refrigerate until ready to use.
- To finish off the marinade, add the soy sauce and brown sugar to the gallon bag, seal the bag and massage the marinade together, add the steak, seal, and marinade at room temperature for 30 minutes or refrigerate up to 24 hours.
- Preheat the grill to high. Pull the steak from the marinade and allow to rest at room temperature for 30 minutes if refrigerated. Place the steak on the hot grill ad baste with the remaining marinade, cooking for for 5-7 minutes on each side for medium rare, or until steaks come to 125 degrees F. Transfer to a plate or cutting board and rest for 10 minutes.
- Going against the grain, cut the flank steak into thin slices and dress with the chimichurri sauce and serve.
SPICY CHIMICHURRI SAUCE - DELISH D'LITES
From delishdlites.com
Estimated Reading Time 2 mins
- Pulse until the mixture reaches the consistency you prefer. I like mine on the chunky side, so you can see little bits of all the different ingredients.
- At this stage, you can also decide on how loose you want the sauce to be. Feel free to add more olive oil and/or vinegar, let your taste buds guide you to your preference, as chimichurri is a very personalize-able thing.
STEAK WITH CHIMICHURRI SAUCE - GLOBALLY INSPIRED RECIPES
From piquantpost.com
Servings 4Total Time 22 mins
- Remove your steak from the fridge and season with salt & pepper to taste. Let rest while preparing the chimichurri sauce.
- Remove the stems from a handful of parsley and chop. In a medium bowl, whisk the olive oil and vinegar together. Add the Chimichurri spice and parsley, and whisk until completely coated.
- Preheat grill. When the grill is hot, add the steak and cover grill. Cook for 5-6 mins per side on Med heat (or if charcoal grill, slightly less) for Medium Rare. Or cook longer until desired doneness.
- (Note: if using your oven broiler instead of a grill follow these instructions instead of step 3.) Place metal rack 6 inches below top broiler, and preheat oven. Line a pan with foil and then add steak to pan then oven. Cook for 4-6 mins per side then flip. Watch oven closely as these steak cuts are thin and can burn easily in a broiler. You want a very light singe, but not charred meat.
BEEF CHURRASCO WITH ARGENTINE FLATBREADS AND CHIMICHURRI ...
From pepperscale.com
5/5 (1)Total Time 1 hr 20 minsCategory MealCalories 1140 per serving
- We’ll start with these because the simple dough needs to stand for a little while before you form it into your tortillas.
- Thoroughly stir together all the marinade’s ingredients in a bowl that’s big enough to easily hold all your strips of steak.
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CREAMY CHIMICHURRI SAUCE RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
4.8/5 (5)Total Time 5 minsCategory Condiment, Dip, SauceCalories 97 per serving
- Set out a large food processor. Place the parsley, oregano, vinegar, cumin, garlic, salt, and crushed red pepper in the bowl. Cover and pulse until the parsley in finely chopped.
- Cover the creamy chimichurri and refrigerate until ready to serve. The sauce will thicken as it chills.
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From tosimplyinspire.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 402 per serving
- Add the parsley, garlic, lemon juice, oregano, red pepper flakes, salt and pepper to a food processor and pulse for about 10-15 seconds on low speed.
- Pour 2-3 tablespoons of chimichurri over the raw steak and spread evenly around he top of the steak and allow to marinate at room temperature for 15 minutes.
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From savoryspicerack.com
5/5 (5)Total Time 30 minsCategory MainCalories 398 per serving
- Rub the rub mixture onto each side of the meat. Place in container, cover, and let the meat marinate for at least an hour. (I usually let the meat marinate overnight).
- When ready to cook the meat, remove meat from refrigerator (if marinating overnight). Let the meat come to slight room temperature to allow even cooking. (For at least 15 to 20 minutes. You can let it sit out while you prep the grill.)
STEAK WITH SPICY CHIMICHURRI SAUCE | CHIMICHURRI RECIPE ...
From mantitlement.com
Reviews 5Category DinnerCuisine AmericanTotal Time 25 mins
- Add all the ingredients for the sauce to a small bowl and mix to combine. Let sit on the counter until the steak is done.
- Grill the steak for 8 minutes on each side for medium rare, this will depend on the thickness of the steak you’re using but you want an internal temperature of 140 degrees with a 15 minute resting time.
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Reviews 2Category Main DishesServings 4Estimated Reading Time 4 mins
- In a medium bowl, combine the red wine vinegar, 1 teaspoon salt, garlic, shallots and pepper. Let stand for 10 minutes. Stir in the cilantro, parsley and oregano. Whisk in the olive oil. Remove ½ cup of the chimichurri sauce to a small bowl. Season with salt to taste and reserve.
- In a large bowl, place the beef cubes. Toss with the remaining marinade. Cover and chill for at least 3 hours or overnight.
- Remove the meat from the marinade, letting excess drip off. Thread the beef onto 4-5 skewers, alternating beef and prepared vegetables.
- Prepare a grill for medium-high heat; oil the grates. Grill the skewers, turning once, until browned and just cooked through, about 5 minutes. Serve skewers with reserved chimichurri sauce.
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