Bistec Argentino Al Chimichurri Steak With Chimichurri Sauce Recipes

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)

Steps:

• To make chimichurri, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chile flakes.
• Rinse beef, pat dry, and rub all over with steak seasoning mix.
• In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 teaspoon butter.
• Lay steaks in pan and cook, turning as needed, to brown all sides, including edges, about 10 minutes total for very rare (red in center, cut to test). For medium rare, cook 2 or 3 minutes more.
• To reduce spattering, wipe fat from pan with paper towels.
• Transfer steaks to a platter; keep warm.
• If dark charred bits are present in pan, wipe out with a paper towel.
• Add remaining butter to pan and stir; when melted, add chimichurri sauce.
• Cut meat into 4 portions and set on plates.
• Pour meat juices from platter into frying pan, then ladle sauce over steaks.

Steps:

• Preheat a grill or broiler to high.
• In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
• Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the 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.

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.

Steps:

• Combine all ingredients except for the steak in a container with a tight-fitting lid. Add 1/2 cup water, and shake well until mixed thoroughly. Add Tabasco to taste. Refrigerate until ready to serve; the sauce will keep up to 1 week in the refrigerator.
• When ready to serve, preheat a grill, or set a grill pan coated with olive-oil cooking spray over medium-high heat until hot. Place the steak on the grill; cook until well browned, about 10 minutes. Turn, and cook until medium rare, about 10 minutes more.
• Remove from heat; set steak aside for 10 minutes before cutting. Serve steak with chimichurri sauce on the side.

Steps:

• Prep and roast the vegetables: Preheat the oven to 400 degrees. Remove the steak from the fridge and bring to room temperature. Halve the tomatoes. Core, seed, and remove the white ribs from the bell pepper, then cut the pepper into 1-inch cubes. Toss the tomatoes and peppers on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until very soft.
• Make the chimichurri: Finely chop the parsley. Halve, peel, and mince the shallot. Mince or grate the garlic. In a small bowl, combine the parsley, 2 teaspoons red wine vinegar (we sent you more), a large drizzle of olive oil, and as much shallot, garlic, and chili flakes as you like. Season to taste with salt and pepper.
• Cook the couscous: In a medium pot, bring 1 cup water and a large pinch of salt to a boil. Once boiling, add the couscous and cumin. Cover and remove from the heat until the rest of the meal is ready.
• Sear the steak: Heat a drizzle of oil in a large pan over mediumhigh heat. Pat dry the steak with a paper towel. Season it on all sides with salt and pepper and add to the pan, cooking for 4-7 minutes per side, or until cooked to desired doneness. Remove from the pan and set aside to rest for 5 minutes.
• Make the couscous salad: Toss the roasted vegetables into the couscous along with the butter and a pinch of salt and pepper.
• Finish and plate: Thinly slice the steak and serve on a bed of couscous salad. Drizzle with the chimichurri and enjoy!

Steps:

• Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in processor until smooth. Place meat in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2 tablespoons chimichurri sauce. Cover steaks and remaining sauce separately and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
• Preheat oven to 450°F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. Transfer to large platter.
• Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 slices. Top each bread slice with 1 piece of meat. Spread each with some chimichurri sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature.