Steak With Parsley Sauce Recipes

Steps:

• Preheat a grill or broiler to high.
• In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
• Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.

Steps:

• Trim and cut 2 1/4 pounds strip, shell, or sirloin steak into 3 steaks (each about 1 inch thick). Coat with 1 tablespoon olive oil; season with coarse salt and ground pepper.
• Heat a large nonstick skillet over medium-high. Add steaks; cook until browned, 5 to 6 minutes per side for medium-rare.
• Reserve 1 steak. Transfer remaining 2 steaks to a cutting board; let rest 10 minutes before slicing thinly. Serve with half the Parsley Sauce (above).

Steps:

• Preheat a grill pan to medium-high heat. Drizzle the steak with some oil and sprinkle with salt and pepper. Grill for 7 minutes on each side.
• Meanwhile, whisk the remaining 1/4 cup olive oil, the parsley, vinegar and garlic in a bowl and season with salt and pepper.
• Remove the steak from grill and rest it for 10 minutes. Slice the steak against the grain and serve with the parsley sauce.

Steps:

• Combine parsley, onion, garlic, vinegar, oil, pepper flakes, and salt and pepper to taste in a small bowl.
• Season steak with kosher salt to taste.
• Grilled over very hot fire until browned on both sides and slightly less done than you want, about 10 minutes.
• Place steak in a baking dish and coat with parsley sauce.
• Cover dish with foil and let rest for 5 minutes.
• Slice steak thinly against the grain and serve with sauce remaining in baking dish.

Steps:

• Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks.
• Pour on marinade and let them stand all day.
• Using parsley leaves fill measuring cup to make 1 full packed cup.
• Mix together all sauce ingredients except oil in a food processor or blender to form a paste.
• Dribble in a little oil at a time until fully blended.
• Taste, add more seasonings if desired.
• Set aside.
• Take steaks out of marinade and pat dry.
• Grill on hot grill until medium-rare (Ok, Hubby teases me, I like mine a little more done than that).
• Serve with some sauce spooned over each steak.

Steps:

• To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
• Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.

Steps:

• Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.
• Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.

Steps:

• Heat grill pan over medium-high heat until hot, then lightly oil. Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (total).
• Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.
• While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.
• Serve steaks with sauce.

Steps:

• Coat the steaks with the olive oil; season with salt and pepper.
• Heat a large nonstick skillet over medium-high. Add the steaks; cook until browned, 5 to 6 minutes per side for medium-rare.
• Transfer the steaks to a cutting board; let rest 10 minutes before slicing thin. Serve with the parsley sauce and sautéed mushrooms.
• In a blender, purée the garlic, parsley, olive oil, and 3 tablespoons water until smooth. Season with salt and pepper. This recipe makes a generous amount of sauce. Any leftover sauce can be stored in the refrigerator, covered in an airtight container, for up to 3 days.
• Cut off the shiitake mushroom stems and discard; thinly slice the caps. Trim the tough ends of the cremini mushrooms, then quarter each mushroom. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallot; cook until lightly browned, 1 to 2 minutes. Add the cremini; cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat to medium. Add the shiitakes; cook until tender, 5 to 7 minutes. Season with salt and pepper.