Steak Jibaritos With Chimichurri Mayo Food

JIBARITO SANDWICH RECIPE BY TASTY

Steps:

• Marinate the steak: In a large bowl, whisk together the orange juice, lime juice, olive oil, adobo seasoning, garlic powder, garlic, and pepper. Add the steak and turn to coat. Cover and refrigerate for 1-2 hours.
• Make the mayoketchup: In a medium bowl, mix together the mayonnaise, ketchup, garlic, garlic powder, pepper, and salt. Cover and refrigerate until ready to use.
• Sear the steak: Heat the vegetable oil in a large high-walled skillet over medium-high heat until shimmering.
• Remove the steak from the marinade and pat dry with a paper towel. Add the steak to the pan and sear for 2-4 minutes on each side until the internal temperature reaches 135°F (55°C). Remove from the pan and set on a cutting board to rest, then slice against the grain into ¼-inch-wide pieces.
• Make the tostones: Heat the canola oil in a large high-walled skillet over medium heat until it reaches 350°F (180°C).
• Peel the plantains and cut in half lengthwise. Add the plantains to the hot oil and fry until light golden brown on all sides, 3-4 minutes. Transfer to a paper towel-lined plate to drain.
• Working 1 at a time, place a plantain half on a cutting board. Place another cutting board on top of the plantain and press down to flatten until the plantain doubles in width and is about ¼-½ inch thick.
• Return the oil temperature to 350°F (180°C). Fry the plantains again, 2 at a time, until golden brown and crispy on both sides, 1-2 minutes total. Transfer to a paper towel-lined plate to drain and immediately sprinkle with salt on both sides.
• Assemble the sandwiches: Spread 1-2 tablespoons of the mayoketchup across a plantain. Top with 2 half-slices of cheddar, and half of the sliced steak, onion, cilantro, lettuce, tomato, and avocado. Spread another 1-2 tablespoons of mayo ketchup on another plantain and top with 2 more half-slices of cheddar. Top the sandwich with the second plantain. Repeat with remaining ingredients to make another sandwich.
• Enjoy!
• RECIPE BY: Tikeyah Whittle

STEAKS WITH CHIMICHURRI

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.

SKIRT STEAK FAJITA PITA WITH CHIMICHURRI

Steps:

• For the marinade: Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic and some salt and pepper in a bowl. Place the steak in a large freezer bag or a baking dish and pour the marinade over it. Marinate the steak at least 30 minutes and up to 3 hours in the refrigerator.
• For the chimichurri: Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno and red onions. Add the herbs and toss to combine. Set aside until ready to build the sandwich.
• Heat a grill pan to high heat.
• Remove the meat from the marinade, let any excess drip from the meat so it is not overly wet. Grill the meat for 4 to 6 minutes each side for medium-rare. Transfer the meat to a cutting board, tent with foil and let rest for 5 to 10 minutes.
• While the meat rests, toss the peppers and onions in a bowl with the oil and salt and pepper. Place onto the grill and cook until the vegetables are nice and charred, 6 to 8 minutes.
• Cut the pita pockets in half.
• Slice the rested skirt steak into thin strips against the grain.
• To build the pocket: Lay a piece of Havarti cheese in the pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE

Steps:

• Preheat a grill.
• Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
• Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
• Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
• Recommended beverage: Argentinian Malbec (red)

CHIMICHURRI-STYLE STEAK SARNIES & CHEAT'S SPICY FRIES

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.

STEAK WITH CHIMICHURRI SAUCE

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.