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.
BEEF SKEWERS WITH CILANTRO CHIMICHURRI
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the pickled red onion: Combine the cider vinegar, sugar and 1 teaspoon salt in a medium bowl and whisk to dissolve. Add the red onion and 2 tablespoons cilantro and stir to combine. Cover and set aside at room temperature, 1 hour.
- Meanwhile, soak 20 wooden skewers in warm water, at least 20 minutes. Slice the flank steak against the grain into 20 strips, about 1/8 inch thick. Thread the meat accordion-style onto the skewers and set aside until ready to grill.
- Combine the remaining cilantro, the garlic, red wine vinegar, lemon juice, red pepper flakes, 1/2 teaspoon salt and the olive oil in a blender and puree until smooth; transfer to a small bowl.
- Heat a grill or grill pan to medium high. Season the steak with salt and pepper. Brush the grill with olive oil, then grill the skewers until marked, about 1 minute per side. Serve with the chimichurri and pickled onion.
CHIMICHURRI STEAK AND POTATOES
My family enjoyed this when I made this. It was something different that I have never made before. I will be making this again. I came across this recipe in cookbook I was going through.
Provided by 4-H Mom
Categories < 60 Mins
Time 31m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Steam potatoes 10 minutes or until tender, rinse under cold water and toss with dressing, mustard and scallions. Chill or serve at room temperature.
- Heat stove top grill pan. Rub steaks with paprika and salt. Grill 2 to 3 minutes on each side for medium-rare. Remove to plate, let stand.
- Pulse garlic and cilantro in food processor until finely chopped. Remove to bowl, stir in olive oil, lime juice and hot pepper flakes. Spoon onto steak.
Nutrition Facts : Calories 513.6, Fat 25.8, SaturatedFat 6.2, Cholesterol 66.9, Sodium 516.5, Carbohydrate 36.5, Fiber 5.7, Sugar 7.8, Protein 33.5
CHIMICHURRI STEAK AND POTATO SKEWERS #SP5
Official Contest Entry: Simply Potatoes 5Fix. A taste of Argentina on a skewer! Red potato wedges, steak, and vegetables marinated in fragrant, full flavored chimichurri sauce and then grilled to perfection. A real crowd pleaser!
Provided by Grill Baby100
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In 2 quart microwave-safe bowl combine Simply Potatoes and water. Cover; microwave on HIGH 4 minutes or until potatoes are almost fork tender. Drain and cool slightly.
- Place cooled potatoes, beef, onion and mushrooms in 1 gallon plastic resealable bag; add chimichurri sauce. Seal bag; turning gently to coat. Refrigerate 30 minutes or longer.
- Heat charcoal or gas grill to medium heat. Thread beef, potatoes, onion (or bell pepper) and mushrooms on 6 (10 to 12 inch) metal or soaked wooden skewers. Grill skewers 10 minutes or until beef is done to desired doneness and potatoes are tender, turning once. Drizzle with additional chimichurri sauce; if desired.
Nutrition Facts : Calories 168.1, Fat 4.5, SaturatedFat 1.5, Cholesterol 56.7, Sodium 68.8, Carbohydrate 8.2, Fiber 2.5, Sugar 5, Protein 24.6
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- Start by parboiling the potatoes so they grill quickly with the filet. Place the potatoes in a pot and fill them with cold water. Bring the mixture to a boil, then boil for 10 to 12 minutes.
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