Vaco Argentinean Flank Steak Food

ARGENTINE GRILLED FLANK STEAK

Steps:

• Score the steak 1/4 inch deep on both sides; rub the black pepper on both sides of the steak, amount depending on your tolerance for black pepper! Place in a large shallow dish or a thick ziplock plastic bag. Combine olive oil and the remaining ingredients in a small bowl; stir well.
• Pour the marinade mixture over the steak; cover and marinate in the refrigerator for 8 hours.
• Remove the steak from marinade, discarding the marinade.
• Grill, covered, over medium-hot coals (350 to 400 degrees) for 4 minutes on each side or to desired degree of doneness.
• Let rest for 5 minutes, covered. To serve, slice the steak diagonally across the grain into thin slices. Enjoy!

PINEAPPLE BBQ FLANK STEAK FOR SLOW COOKER

Steps:

• Place shredded potato over bottom of cooker.
• Arrange meat on top.
• Combine rest of ingredients and pour over meat.
• Cover and cook on high 6-7 hours.

ARGENTINEAN BARBECUED STEAK

Steps:

• Make Chimichurri:.
• Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree.
• With the motor running, add the olive oil, blending until the sauce comes together.
• Add the red pepper flakes and salt and pepper, to taste.
• Place in an airtight container and refrigerate for up to 1 day.
• Serve at room temperature.
• For the Steak:.
• Rub the steaks with the olive oil and season them with salt. Grill the steaks on medium-high heat for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done.
• Serve topped with Chimichurri Sauce.

ARGENTINE-STYLE STUFFED FLANK STEAK

Steps:

• Butterfly the meat by slicing horizontally, stopping about 3/4 inch from the other side. Open up the meat and pound with a meat mallet to an even thickness of 1/2 inch.
• Preheat the oven to 350°F
• Mix together the vinegar, paprika, 1 Tb of the tomato paste, garlic, and 1 Tb of the olive oil. Stir to form a thick paste. Smear the paste on the open side of the steak, reserving 1 Tb.
• Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top.
• In a small bowl, combine the breadcrumbs, cheese, 1 tsp of the thyme, and salt and pepper to taste; sprinkle the mixture on top.
• Roll the meat from the long end into a tight cylinder and tie with kitchen string. Turn it seam side down and rub with 1 Tb of the olive oil.
• Sprinkle with salt and pepper and the remaining 1 tsp thyme.
• In a large, heavy frying pan over medium-high heat, heat the remaining 2 Tb olive oil. Add the meat and brown on all sides, about 5 minutes.
• Transfer to a flameproof roasting pan, seam side down, and roast for about 45 minutes.
• Lift the meat and pour the white wine into the pan underneath to keep the meat from sticking. Roast until an instant-read thermometer inserted into the center registers 130F, 30 minutes to one hour.
• Transfer to a board and tent loosely with aluminum foil.
• Add the marsala to the roasting pan and place over high heat. Scrape up any browned bits from the bottom of the pan. Whisk in the stock, worcestershire sauce, and the remaining 1 Tb tomato paste, and cook, stirring often, until reduced by half, about 5 minutes. Strain the sauce through a fine-mesh sieve.
• To serve, remove the string from the meat and slice it thickly into rounds. Transfer to individual plates and ladle the sauce over.

ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE

Steps:

• Prepare grill according to manufacturer's instructions.
• Place onion on baking sheet; brush both sides lightly with oil and season with salt and pepper.
• Sprinkle both sides of steak with salt and pepper. Place onion and steak directly on grill. Grill onion, turning once, until streaked with dark grill marks, 10 to 12 minutes. Grill steak until well seared and dark brown on side, 5 to 7 minutes. Using tongs, flip steak; continuing grilling on other side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rate.
• Transfer steak to cutting board, cover loosely with foil and let rest for 5 minutes. Slice steak very thing on bias against the grain. Season with salt & pepper to taste. Place onions on platter and arrange meat over onions. Serve with Chimichurri Sauce.
• For Chimichurri Sauce:.
• Process parsley and garlic in the work bowl of a food processor fitted with a steel blade, stopping as necessary to scrape sides of bowl. Until ingredients are chopped fine. Transfer mixture to medium bowl. Whisk in oil, vinegar, pepper flakes, salt and 2 tablespoons water until thoroughly blended. Serve immediately.

ARGENTINEAN STUFFED FLANK STEAK

Steps:

• Place steak in shallow glass dish or large resealable plastic bag. Top with onions and steak sauce; cover. Refrigerate at least 1 hour to marinate.
• Remove steak from marinade; reserve marinade for later use. Place steak on cutting board; cover with plastic wrap. Pound with rolling pin or meat mallet until slightly flattened. Remove plastic wrap. Combine dressing, parsley and garlic; spread evenly onto steak. Top with peppers and potatoes. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals.
• Cook bacon in large skillet on medium heat. Remove bacon from skillet, reserving drippings in skillet. Set bacon aside. Add steak to skillet; cook until browned on all sides, turning occasionally. Add broth, bay leaf and reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour or until steak is cooked through and potatoes are tender, turning every 15 min. Transfer steak to cutting board; let stand 10 min. Remove string; cut steak into 1/2-inch-thick slices. Remove and discard bay leaf. Spoon broth mixture over steak slices; sprinkle with the reserved bacon.

MUSTARD HERB FLANK STEAK

Steps:

• Combine mustards, olive oil, lemon juice, shallots, garlic, rosemary, oregano and sage in a bowl.
• Coat flank steak with mustard mixture and refrigerated, covered, for a couple of hours or overnight if you have the time.
• Remove steak for fridge 1 hour prior to grilling.
• Cook flank steak on preheated grill, 5 min per side or until preferred doneness.
• Cover loosely with folil and let stand for 5 min before slicing thinly across the grain.

ENTRANA (ARGENTINEAN SKIRT STEAK)

Steps:

• Rub skirt steak lightly, on both sides, with sea salt; let sit on counter about 20 minutes; alternatively, rub with chimichurri.
• Meanwhile, prepare grill for indirect cooking.
• Cook to an internal temperature of 120 degrees F; meat should be golden and slightly crunchy (if the membrane was left on).
• Let rest, then slice against the grain.