STEAKS WITH CHIMICHURRI
I think steak really is the perfect solution for a quick dinner. First, there's a steak to fit any budget, from pricey filets and rib-eyes (if it's a special dinner) to sirloin and bottom round for a regular weeknight meal. Second, steaks can so easily be changed up with different serving sauces. If you haven't ever tasted the bright-green magic of chimichurri sauce (a South American specialty) spooned over a medium-rare steak...oh, boy. You're in for a treat! I like to pile whole or sliced steaks on a cutting board next to a bowl of chimichurri, then let everyone serve themselves. So fresh and fun.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield as many steaks as you like, with enough sauce for 8 to 10 steaks
Number Of Ingredients 10
Steps:
- First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
- Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
- Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
- Slice the steak. Serve it with the chimichurri on the side.
GRILLED HALIBUT WITH CHIMICHURRI
Provided by Lillian Chou
Categories Garlic Low Carb Quick & Easy Low Cal Lemon Halibut Spice Summer Grill Grill/Barbecue Healthy Low Cholesterol Shallot Parsley Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.
- Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
- Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
- Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
- Serve fish drizzled with some of chimichurri; serve remainder on the side.
CHIMICHURRI SAUCE FOR STEAKS
This is a great Argentinean marinade or sauce. Use it on grilled meats, such as T-bone, porterhouse or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.
Provided by Ty Robbins
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 2.2 g, Fat 20.3 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 2.8 g, Sodium 296.3 mg, Sugar 0.3 g
STEAKS WITH CHIMICHURRI MUSHROOMS
Provided by Florence Fabricant
Categories dinner, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 150 degrees. On stovetop, heat cast-iron skillet to very hot. Brush steaks with 1/2 tablespoon oil. Season with salt and pepper. Sear steaks in skillet very briefly, less than a minute a side, just enough to brown. Place meat in a baking dish in oven for 1 1/2 hours.
- For chimichurri, combine parsley, thyme, garlic and shallot in food processor and pulse until minced. Transfer to a bowl, add vinegar, paprika and 5 tablespoons oil. Season with salt and pepper. Set aside. Heat remaining oil in skillet used for meat, add mushrooms and sauté until wilted. Season with salt. Set aside.
- When steaks are done, slice and place on a platter. Reheat mushrooms, remove from heat, toss with chimichurri and arrange alongside steak.
Nutrition Facts : @context http, Calories 838, UnsaturatedFat 41 grams, Carbohydrate 13 grams, Fat 67 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 19 grams, Sodium 931 milligrams, Sugar 4 grams
STEAK WITH CHIMICHURRI SAUCE
Serve up a juicy grilled sirloin with a piquant South American sauce of parsley, oregano, garlic and chilli - and chips, of course
Provided by Good Food team
Categories Dinner, Main course
Time 18m
Number Of Ingredients 10
Steps:
- To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
- Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.
Nutrition Facts : Calories 303 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.3 milligram of sodium
STEAK AND HALIBUT CHIMICHURRI
Good looking surf and turf recipe from Family Circle. You will need at least 30 minutes for marinating.
Provided by Kim127
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make chimichurri sauce mix oil, lime juice, garlic, onion, cilantro, oregano, salt, cayenne and black pepper (can be made up to 3 days ahead and refrigerated, covered).
- In plastic food-storage bag, combine 1/3 cup chimichurri sauce and steaks; seal.
- Cut halibut fillet into 4 serving pieces. In a second plastic food-storage bag, combine 1/3 cup chimichurri sauce and halibut; seal.
- Reserve remaining 1/3 cup sauce.
- Marinate steak and halibut in refrigerator 30 minutes.
- Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Remove steak and halibut from marinade; discard marinade.
- Grill steak and halibut 10 minutes, covered, turning steak after 5 minutes for medium-rare, and halibut flakes when prodded with a fork. Serve steak and fish with reserved chimichurri sauce.
Nutrition Facts : Calories 429.5, Fat 30.6, SaturatedFat 4.8, Cholesterol 90.5, Sodium 403.4, Carbohydrate 3.8, Fiber 0.4, Sugar 0.8, Protein 34.4
CHIMICHURRI STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 10h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a bowl, whisk together the grapeseed oil, parsley, vinegar, jalapenos, chile flakes, garlic, lime juice and 2 teaspoons each salt and pepper. Set aside 1/2 cup of the chimichurri sauce for marinating the steak; reserve the remaining sauce for serving.
- Tenderize the skirt steak by pounding it lightly. Sprinkle the steak with kosher salt and black pepper, keeping in mind that there is salt and pepper in the marinade. Transfer to a bowl or dish and add the 1/2 cup chimichurri sauce. Marinate, refrigerated, at least 10 hours or overnight.
- When ready to cook the steak, heat a grill or saute pan to medium heat. Remove the steak from the marinade (discard the marinade). Grill the steak to medium-rare, 4 to 5 minutes per side, or cook to desired temperature or doneness. Let the steak rest for 5 minutes before slicing in thin strips on the bias.
- Put some steak slices on each plate and spoon over the reserved chimichurri. Serve with roasted carrots and roasted yucca or your favorite vegetable and starch. Enjoy!
STEAK WITH CHIMICHURRI SAUCE
Categories Beef Citrus Garlic Herb Sauté Low Carb Low/No Sugar Fall Bon Appétit
Yield Serves 2
Number Of Ingredients 6
Steps:
- Place chopped parsley in small metal bowl. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper. Season to taste with salt and pepper. Refrigerate at least 4 hours. (Can be made 1 day ahead.) Bring to room temperature before using.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper. Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare. Slice steaks crosswise and arrange on platter. Spoon chimichurri sauce over and serve.
GRILLED STEAK WITH CHIMICHURRI SAUCE
From Jewish Living Magazine, December, 2007. "Chimichurri is an Argentinian garlic-herb sauce that pairs perfectly with grilled meats. It's easy to prepare, and any leftover sauce is excellent on chicken or a burger." Note- the sauce may be made up to one week ahead of time and kept in the refrigerator in a sealed container. Just bring to room temperature before serving. I have this copied here for safe keeping but haven't tried it yet.
Provided by Oolala
Categories Sauces
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- With a sharp knife, score the meat in a crisscross pattern, 6-8 times per side.
- The cuts should be shallow, no more than 1/4 inch deep.
- Place meat in a 9x13-inch baking dish and drizzle 3 tablespoons of red wine vinegar and 3 tablespoons of extra-virgin olive oil over the meat and let this marinate while you prepare the sauce.
- To prepare the sauce, combine remaining vinegar and oil, parsley, garlic, shallot, lemon juice, paprika, salt, and the pepper in a blender or food processor and puree until smooth.
- Heat grill or grill pan over medium-high heat until hot.
- Pat steaks dry with paper towels and then sprinkle with salt and pepper to taste and cook 4-5 minutes per side for medium-rare.
- Let steaks rest for 5 minutes, then cut them into thin slices on an angle, across the grain.
- Drizzle with the chimichurri sauce on top and serve.
Nutrition Facts : Calories 831.9, Fat 68.7, SaturatedFat 20.5, Cholesterol 154.2, Sodium 476.2, Carbohydrate 8.9, Fiber 4.5, Sugar 1.1, Protein 44.6
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