Paniolo Steak With Wicked Wahine Chimichurri Recipes

Steps:

• One at a time, sit the chickens upright on a cutting board and cut down on either side of the backbone to remove. Then cut through the breast plate to split into two halves. Lay flat in a container large enough to hold four chicken halves with brine.
• Make the brine by adding the honey, peppercorns, garlic, thyme, bay leaves, lemon juice, 1/2 cup salt and 6 cups water to a medium saucepan. Bring to a simmer and cook for 5 minutes to allow the flavor and aroma to build. Remove from the heat, add 4 cups ice and stir until the ice has melted and the brine has cooled. Pour the brine over the chicken and refrigerate for 12 hours.
• Set up a grill for direct and indirect heat. Remove the chicken from the brine and pat dry with paper towels. Sprinkle both sides generously with BBQ Dry Rub. Grill the chicken, skin-side down, over direct heat until grill marks appear. Flip and continue cooking until grill marks appear on the second side. Move the chicken to indirect heat and cover the grill, or move to a 350-degree oven. Cook until the chicken reaches an internal temperature of 165 degrees F. Let rest for 5 minutes before serving.
• Serve with a drizzle of Pimento Chimichurri.
• Mix together the brown sugar, paprika, chili powder, celery seeds, mustard seeds, coffee, cumin, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.
• Add the cilantro, parsley, olive oil, green onions, lemon juice, lime juice, sugar, garlic and 1 teaspoon kosher salt to a food processor. Lightly pulse until smooth. Pour into a bowl and fold in the pimentos. Store in an airtight container and refrigerate until needed.

Steps:

• In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns.
• Place the steaks in a large sealable bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.
• Preheat a grill.
• Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by 1/3 in volume, about 5 minutes, stirring occasionally. Remove from the heat.
• Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.
• Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.
• Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.

Steps:

• In a mortar and pestle or food processor, add garlic, aji, and salt. If adding the parsley, add it now. Ground until very fine. Transfer to a serving container. Add vinegar, water and oil. Store in an air-tight container in the refrigerator.

Steps:

• In a small bowl, whisk together the garlic, red chili flakes, parsley, red wine vinegar, salt and olive oil. In a small hot skillet, saute the mushrooms in olive oil. Add the chopped garlic and deglaze the pan with red wine vinegar. Remove from heat and cool. Meanwhile, in a large bowl, mix together the washed watercress, carrots, red bell peppers, jicama and the cooled mushrooms.
• To flatten the steaks, coat 4 (15 by 12-inch) sheets of plastic or parchment paper with 1/2 teaspoon each of the oil. Sandwich each tenderloin, with the grain running vertically, between 2 sheets (with the oiled side facing the meat). Flatten each piece with the flat side of a heavy cleaver or mallet, using steady, even sweeping strokes from the center out as you would roll pie dough, until the steak is a thin oval of about 14 by 10 inches. It should be thin like a blanket, hence the name sabana. (It takes about 5 minutes per steak.)
• Preheat a lightly oiled very large nonstick skillet or cast iron pan. Peel the paper off the steaks and brush both sides with Chimichurri Dressing. Sear, 1 at a time, in the hot pan, 1 to 2 minutes per side.
• Melt butter in a small hot skillet. Crack the eggs in the pan and season with salt and pepper. Cook eggs sunny side up.
• To serve, put a steak on a large serving plate. Toss salad to coat with the remaining Chimichurri dressing and place over the steak. Slide a fried egg on top of each and serve.

Steps:

• Season beef with salt and pepper and place it into a ziptop bag.
• In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
• Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.

Steps:

• Preheat outdoor grill to medium-high heat.
• Pulse parsley and garlic in a blender or food processor just until finely chopped. (Do not puree.) Remove to a medium bowl, and stir in lemon juice, olive oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; set aside.
• Cook onion and 1/2 teaspoon salt in vegetable oil over medium-high heat, stirring often, 15 minutes or until onions are golden brown and tender.
• Sprinkle steaks evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
• Grill, covered with grill lid, about 7 to 10 minutes per side or to desired degree of doneness.
• Grill cut sides of rolls during the last few minutes of cooking steaks. Remove steaks and rolls.
• Cut steaks into thin slices against the grain. Spread parsley mixture evenly on cut sides of bread; place steak slices and onion evenly on bottom bread halves, and top each evenly with cheese and remaining bread halves. Wrap each sandwich in foil. Grill, covered with grill lid, 3 to 4 minutes or until cheese melts.

Steps:

• For the chimichurri: Stir together the parsley, oil, vinegar, oregano, red pepper flakes, shallots, garlic and 1/2 teaspoon salt in a bowl. Transfer to a serving bowl and set aside.
• For the shrimp and peppers: Preheat the broiler on high. Toss the shrimp with the coriander, red pepper flakes, 1/2 teaspoon salt and 1 tablespoon of the oil. Toss the peppers with the remaining tablespoon oil and 1/4 teaspoon salt.
• Arrange the shrimp in a single layer on half of a large rimmed baking sheet. Arrange the peppers on the other half. Broil, flipping the shrimp and giving the peppers a stir once, until the shrimp are just cooked through and the peppers are tender and charred in spots, 6 to 7 minutes for the shrimp (remove them to a serving plate when done) and 8 to 10 minutes for the peppers. Add the peppers to the serving plate and serve with the chimichurri.