BRAZILIAN FLANK STEAK WITH FRESH CHIMICHURRI AND FRIED YUCCA
Steps:
- Marinate the steak with the Worcestershire sauce, pepper and coarse salt.
- Heat a grill or grill pan. Grill the steak to desired doneness. Rest the steak and keep warm for serving.
- In a food processor, combine the cilantro, parsley, olive oil, cumin, lemon juice, a splash of the rice vinegar and some kosher salt. Pulse until just smooth, but still a little bit chunky.
- Preheat a deep fryer to 350 degrees F.
- In a bowl, combine the salt, sugar and chili powder. Fry the yucca until crisped, then drain and toss in the spice mixture.
- Slice the steak, top with the chimichurri and serve with the fried yucca.
BRAZILIAN-STYLED-STEAK WITH GARLIC DIPPING SAUCE
You need one recipe of http://www.food.com/recipe/chimichurri-rojo-for-brazilian-styled-steak-and-other-meats-517909 recipe#517909 Time includes preparing of it but does not include overnight marinating time
Provided by MarraMamba
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.
- To cook the steaks, prepare a medium-hot grill.
- Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.
- Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.
Nutrition Facts : Calories 10, Fat 0.9, SaturatedFat 0.1, Sodium 64, Carbohydrate 0.6, Fiber 0.3, Protein 0.1
BRAZILIAN STYLE STEAKS WITH COUNTRY SAUCE
Steps:
- 1. In a glass or ceramic bowl, combine the onion, green pepper, tomato, black pepper, 1 teaspoon of the parsley, the salt, vinegar and olive oil. Cover, and refrigerate for 12 hours. Add remaining parsley, and place in a serving bowl. 2. Coat the steaks on all sides with softened butter. Sprinkle with kosher salt, as desired. Grill to taste. Serve with sauce.
BARBECUED STEAK BRAZILIAN-STYLE, WITH GARLICKY MARINADE AND DIPPING SAUCE
Provided by Norman Van Aken
Categories Beef Garlic Olive Marinate Backyard BBQ Steak Summer Grill Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Pour 1/2 cup of the chimichurri into a large resealable plastic bag. Add the skirt steaks and marinate overnight in the refrigerator. (Reserve the rest of the chimichurri for serving).
- Prepare a hot fire in a grill. (Prepare the onions while the grill heats.)
- Remove the steaks from the marinade and, turning once, grill to desired doneness. (Because they are thin and have been marinating overnight, they will cook very fast.)
- Cut each steak in two, arrange them in the center of four warm plates, and season with salt and pepper. Top with the onions and garnish with the olives and parsley. Serve with the reserved chimichurri on the side.
- Recommended wine: A Nebbiolo d'Alba or a Cabernet Sauvignon from Mendoza, Argentina.
BRAZILIAN-STYLE BARBECUED STEAK WITH A GARLICKY MARINADE AND DIPPING SAUCE
Steps:
- Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.
- To cook the steaks, prepare a medium-hot grill.
- Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.)
- Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.
BRAZILIAN-STYLE STEAKS WITH COUNTRY SAUCE
Provided by Elaine Louie
Categories dinner, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a glass or ceramic bowl, combine the onion, green pepper, tomato, black pepper, 1 teaspoon of the parsley, the salt, vinegar and olive oil. Cover, and refrigerate for 12 hours. Add remaining parsley, and place in a serving bowl.
- Coat the steaks on all sides with softened butter. Sprinkle with kosher salt, as desired. Grill to taste. Serve with sauce.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 16 grams, Sodium 720 milligrams, Sugar 3 grams, TransFat 2 grams
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