CHIMICHURRI STEAK BITES
This steak bites appetizer with chimichurri sauce is perfect for parties! Juicy, bite-size cubes of steak are seared and served with a bold and flavorful homemade chimichurri. It's easy to make, ready in 20 minutes, and with only real ingredients, it's healthy too!
Provided by Kristen Stevens
Categories Appetizer
Time 20m
Number Of Ingredients 10
Steps:
- Place all the chimichurri ingredients into a medium-sized bowl and mix well. Season to taste with salt and pepper.
- Cut the steak into large cubes and place them into a medium-sized bowl. Add the oil, salt, and pepper and mix well.
- Heat a large cast-iron pan over high heat. Working in batches, add the steak bites and sear until they have a golden crust, about 3 minutes. Adjust the heat as needed - you want the pan very hot so that the crust develops before the steak cooks through, but you don't want the steak to burn.
- Let the steak bites rest for 10 minutes then serve them with the chimichurri sauce drizzled over the top of on the side as a dip.
Nutrition Facts : ServingSize 1 serving = 5 pieces, Calories 261 kcal, Carbohydrate 2 g, Protein 15 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 41 mg, Sodium 508 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 16 g
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.
STEAK LETTUCE CUPS WITH CHIMICHURRI
Fire up the grill for these Steak Lettuce Cups with Chimichurri! Fresh parsley, garlic, Worcestershire sauce, crushed red pepper and more make up the flavorful marinade for these delicious steak lettuce cups.
Provided by My Food and Family
Categories Summer 2020
Time 3h30m
Yield 4 servings, 2 filled lettuce cups each
Number Of Ingredients 9
Steps:
- Use pulsing action of food processor to process first 5 ingredients and 1/4 cup dressing until parsley is coarsely chopped. Scrape side of food processor work bowl. Add remaining dressing; process until smooth.
- Pierce both sides of steak in several places with fork; place in shallow dish. Remove half the parsley mixture; set aside. Spread remaining parsley mixture evenly onto both sides of steak.
- Refrigerate steak 3 hours. Meanwhile, refrigerate remaining parsley mixture until ready to use.
- Heat grill to medium heat. Grill steak 5 to 7 min. on each side or until medium doneness (165°F). Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into thin slices.
- Place meat on lettuce leaves; top with remaining parsley mixture and tomatoes.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
STEAK LETTUCE CUPS
Rustle up these easy steak canapés to serve at a party. With two sauces to accompany them, they're delicious and healthy too
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 15m
Yield Makes 20
Number Of Ingredients 13
Steps:
- Take the steak out of the fridge 30 mins ahead of frying it. Mix the chimichurri ingredients with 1 tbsp water, season and set aside. Mix the ingredients for the chilli & lime sauce and set aside. Separate the Baby Gem lettuces so you have 20 leaves ('cups').
- Heat a non-stick frying pan over a medium-high heat. Coat the steak in the oil, season, then fry for 2-3 mins on each side. Set aside for 10 mins, then cut into 20 slices. Place a steak strip on each cup. To serve, top half with the chimichurri and half with the chilli & lime sauce.
Nutrition Facts : Calories 22 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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
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
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- Layer the butter lettuce, slices of the sirloin, and a teaspoon of the Chimichurri. Top with chopped Roma Tomatoes. Optional: Add this to a tortilla to wrap.
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