CHIMICHURRI SAUCE FOR STEAKS
This is a great Argentinean marinade or sauce. Use it on grilled meats, such as T-bone, porterhouse or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.
Provided by Ty Robbins
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 2.2 g, Fat 20.3 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 2.8 g, Sodium 296.3 mg, Sugar 0.3 g
GRILLED PORTERHOUSE WITH CHIMICHURRI SAUCE
Steps:
- 1. About half an hour before grilling, bring steak to room temperature.
- 2. Pulse parsley, oregano, shallot, garlic, 2 teaspoons salt, and chile flakes in a small food processor until roughly chopped. Add vinegar, oil, and 1 tablespoon water and pulse to a textured sauce. Transfer sauce to a serving bowl.
- 3. Preheat grill to medium.
- 4. Brush steak with oil and season generously with salt and pepper. Grill steak until seared and lightly charred, turning once, about 11 minutes per side. Hold steak with tongs and sear edges. Cook until an instant-read thermometer, inserted into steak registers 125 degrees F for medium rare.
- 5. Transfer steak to a cutting board, cover loosely with foil, and rest for 10 minutes.
- Slice steak and serve with chimichurri sauce.
Nutrition Facts : Calories 460, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 110 milligrams, Sodium 240 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 45 grams
GAUCHO-GRILLED STEAK WITH CHIMICHURRI SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h3m
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
- Marinate the steak in olive oil for 30 minutes, turning to coat both sides.
- Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.
LOBEL'S CLASSIC GRILLED PORTERHOUSE STEAK
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Trim the outer fat from the steak (or ask the butcher to do so). Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first).
- Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating.
- Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot. Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 10 to 12 minutes. Turn and grill, covered, for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.
PERFECT PORTERHOUSE STEAK
Perfectly Grilled Porterhouse Steak. Grilled either indoors or out.
Provided by chefpaularwine
Categories Meat and Poultry Recipes Beef Steaks
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
- Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
- Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.
Nutrition Facts : Calories 461 calories, Cholesterol 94.3 mg, Fat 36.6 g, Protein 27.1 g, SaturatedFat 13.5 g, Sodium 1025.1 mg
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