CHIMICHURRI
This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.
Provided by chef blade
Categories Spreads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pulse parsley in processor to chop.
- Add remaining ingredients and blend.
- Separate sauce into equal parts.
- (Use half for basting or marinade).
- (Use other half for table service).
CHIMICHURRI FLANK STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 37
Steps:
- For the chimichurri: In a food processor, combine the parsley, cilantro, oregano, garlic, shallot, cumin, pepper flakes, salt, red wine vinegar and honey. With the food processor running, slowly add the olive oil; the final product should be smooth but still have a bit of texture to it.
- For the rice and black beans: Heat the grapeseed oil in a pot over high heat. Add the rice and coriander and cook, stirring, to toast the rice, about 2 minutes. Add the vegetable stock and bring to a simmer. Reduce the heat to low and cook, covered, until the liquid is absorbed, 10 to 12 minutes.
- Once the rice is cooked, remove it from the heat and fluff with a fork. Mix in the black beans, cilantro, lime juice, salt and pepper.
- For the smoked tomato salsa: Prepare a smoker with soaked wood chips (cherry or apple wood preferred) and heat to 350 degrees F.
- Place the tomato halves, onion quarters, garlic and jalapeno in a pan. Transfer to the smoker and cook until the onions are tender, 20 to 30 minutes.
- Dice half of the onions and half of the tomatoes. In a food processor, puree the remaining onions and tomatoes along with the jalapeno, garlic and the lime juice.
- In a bowl, mix the pureed sauce with the diced onions and tomatoes and the chopped cilantro. Season to taste with salt and pepper.
- For the lemon aioli: In a food processor (or using an immersion blender) combine the lemon juice, mustard, egg, egg yolk and garlic; puree until smooth. With the motor running, slowly add the olive oil to emulsify the aioli. Season to taste with salt and pepper.
- For the flank steak: Cut the flank steak into six equal portions, slicing against the grain and on an extreme bias. With the back of a knife, tenderize the steaks by pounding them out on both sides. Season on both sides with salt and pepper.
- Heat a cast-iron skillet over high heat until smoking. Add just enough grapeseed oil to coat the pan. Working in batches, sear the steaks on both sides, about 2 minutes. Remove the steaks to a plate to rest before plating.
- To plate: Divide the rice and beans between six plates, mounding it in the center of each plate. Spoon about 2 ounces of the salsa over the top and then lay a steak over the rice. Drizzle some chimichurri over the steak.
- In a bowl, dress the watercress with lemon aioli. Top the steaks with the dressed watercress. Serve.
CHIMICHURRI ROJO
Steps:
- Combine all ingredients and mix well.
CHIMICHURRI SAUCE
This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods too
Provided by Jennifer Joyce
Categories Condiment
Time 10m
Yield Makes 250ml
Number Of Ingredients 7
Steps:
- Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.
Nutrition Facts : Calories 113 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
FLANK STEAK CHURRASCO WITH CHIMICHURRI ROJO
Churrasco is South American style skewers. I got this from Cuisine at Home Magazine. I haven't tried this yet, but sounded good!!
Provided by diner524
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the steak against the grain at 45 degree angle into 1/4"-thick strips.
- In a large bowl whisk together remaining ingredients.
- Preheat grill to medium.
- Toss meat slices into the chimichurri to coat.
- Thread 4-5 strips (6 oz) onto each of 4 metal skewers. Fold each strip accordion-style, then spear through the center with the skewer. Spread strips down length of the skewer.
- Grill skewers, covered, for 3 minutes. Turn, baste with remaining chimichurri, and grill, covered, for 3 more minutes.
Nutrition Facts : Calories 438.8, Fat 27.9, SaturatedFat 7.8, Cholesterol 115.7, Sodium 191.5, Carbohydrate 7.7, Fiber 0.9, Sugar 4.7, Protein 37.1
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