Best Chimichurri Steak Sauce Recipes

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STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE



Steak Gaucho-Style with Argentinian Chimichurri Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
1 tablespoon cayenne pepper
3 tablespoons salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
2 baguettes, sliced into 1/4-inch-thick slices

Steps:

  • Preheat a grill.
  • Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
  • Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
  • Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
  • Recommended beverage: Argentinian Malbec (red)

SKIRT STEAK WITH CHIMICHURRI SAUCE



Skirt Steak with Chimichurri Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h3m

Yield 4 servings

Number Of Ingredients 12

1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak

Steps:

  • In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
  • Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
  • Preheat a grill to medium heat.
  • Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.

FLANK STEAK WITH CHIMICHURRI SAUCE



Flank Steak with Chimichurri Sauce image

The hallmarks to perfect grilled steaks are a great charred crust with some grill marks, seasoning generously and nailing the temperature (doneness). Always consider the thickness of the steak when cooking, knowing the thicker the steak, the longer the cook time (see the Cook's Note below). Chimichurri is a great sauce to know because it belongs to a group of uncooked condiments that touch so many cultures and dishes. If you can make chimichurri, you can make salsa verde and pesto. A rule of thumb is chimichurri is herbal, salsa verde is acidic and pesto is nutty. Choose the right sauce to pair perfectly with your protein or vegetable. Flank steak is a heavily used muscle but will grill amazingly. It's pleasantly chewy with great flavor.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 cup (60 g) packed fresh parsley
3 tablespoons (8 g) chopped cilantro
1 teaspoon dried oregano
3 cloves garlic, finely minced
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1/4 teaspoon crushed red pepper
1 teaspoon Maldon sea salt
2 pounds (910 g) flank steak
Kosher salt and freshly ground pepper
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) soy sauce
1 large red onion, sliced into 1/2-inch-thick (1.3-cm) rings
Vegetable oil or nonstick cooking spray, for greasing

Steps:

  • Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
  • Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
  • Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
  • Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.

ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE



Argentinian Grilled Flank Steak With Chimichurri Sauce image

A simple grilled technique and flavorful, herb-packed sauce enliven flank steak. From Cook's Illustrated 2009 Summer Grilling issue.

Provided by ElleFirebrand

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 large red onion, cut into 1/2 inch thick rounds
salt & pepper, to taste
2 -3 lbs flank steaks
chimichurri sauce
1 cup parsley, packed
5 garlic cloves, peeled
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon red pepper flakes
1 teaspoon table salt

Steps:

  • Prepare grill according to manufacturer's instructions.
  • Place onion on baking sheet; brush both sides lightly with oil and season with salt and pepper.
  • Sprinkle both sides of steak with salt and pepper. Place onion and steak directly on grill. Grill onion, turning once, until streaked with dark grill marks, 10 to 12 minutes. Grill steak until well seared and dark brown on side, 5 to 7 minutes. Using tongs, flip steak; continuing grilling on other side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rate.
  • Transfer steak to cutting board, cover loosely with foil and let rest for 5 minutes. Slice steak very thing on bias against the grain. Season with salt & pepper to taste. Place onions on platter and arrange meat over onions. Serve with Chimichurri Sauce.
  • For Chimichurri Sauce:.
  • Process parsley and garlic in the work bowl of a food processor fitted with a steel blade, stopping as necessary to scrape sides of bowl. Until ingredients are chopped fine. Transfer mixture to medium bowl. Whisk in oil, vinegar, pepper flakes, salt and 2 tablespoons water until thoroughly blended. Serve immediately.

STEAK WITH CHIMICHURRI SAUCE



Steak with chimichurri sauce image

Serve up a juicy grilled sirloin with a piquant South American sauce of parsley, oregano, garlic and chilli - and chips, of course

Provided by Good Food team

Categories     Dinner, Main course

Time 18m

Number Of Ingredients 10

small bunch parsley , roughly chopped
½ tsp oregano , fresh or dried
2 garlic cloves
1 shallot , chopped
½ tsp chilli flakes
2 ½ tbsp olive oil
juice ½ lemon
2 tsp red wine vinegar
2 x 125g rib-eye or sirloin steaks
fries and salad , to serve

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.

Nutrition Facts : Calories 303 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.3 milligram of sodium

ROASTED NEW YORK STRIP STEAK WITH CHIMICHURRI SAUCE



Roasted New York Strip Steak with Chimichurri Sauce image

Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 40m

Yield 4

Number Of Ingredients 12

5 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 (16 ounce) New York strip steaks
8 cloves garlic, peeled
½ cup fresh parsley leaves
½ cup fresh cilantro leaves
2 tablespoons red wine vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
  • Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
  • Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
  • Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
  • Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
  • Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
  • Serve the steak alongside the Chimichurri Sauce.

Nutrition Facts : Calories 607.7 calories, Carbohydrate 4.2 g, Cholesterol 131.5 mg, Fat 34.7 g, Fiber 1 g, Protein 66.4 g, SaturatedFat 9.1 g, Sodium 1015.3 mg, Sugar 0.3 g

GAUCHO-GRILLED STEAK WITH CHIMICHURRI SAUCE



Gaucho-Grilled Steak with Chimichurri Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 1h3m

Yield 4 to 8 servings

Number Of Ingredients 12

6 garlic cloves, minced
2 jalapenos, minced
1/4 cup red wine vinegar
1 bunch fresh flat-leaf parsley, finely chopped
1 handful fresh oregano, finely chopped
2 limes, juiced
1 cup olive oil
1 teaspoon kosher salt
1 teaspoon crushed black peppercorns
4 pounds skirt steak, trimmed of excess fat
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

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.

ARGENTINEAN STEAK WITH PARSLEY SAUCE: CARNE Y CHIMICHURRI



Argentinean Steak with Parsley Sauce: Carne y Chimichurri image

Provided by Aarón Sánchez

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1/4 cup distilled white vinegar
2 jalapenos, roughly chopped
4 cloves garlic
4 bay leaves
1/2 cup freshly chopped Italian parsley
1/2 cup freshly chopped cilantro
1/2 cup freshly chopped oregano
1/3 cup extra-virgin olive oil
Salt and pepper
1 (1 1/2 to 2-pound) flank steak

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.

CHURRASCO STRIP STEAK WITH CHIMICHURRI SAUCE



Churrasco Strip Steak With Chimichurri Sauce image

This citrus and pesto like recipe is from one of our favorite local restaurant's "Dinosaur BBQ". It is using their bottled marinade. For those who have received a package from me, I have included this sauce. For those who have not--never fear, I am including the web address so that you can enjoy it too. Go to www.dinobbq.com .. also, look for other "Dinosaur" recipes using their sauces under me or my hubby Rickv.

Provided by TammieV

Categories     Meat

Time 10h30m

Yield 4 Steaks

Number Of Ingredients 10

4 (10 -12 ounce) beef strip steaks
1 cup dinosaur bbq mojito marinade
1 bunch fresh Italian parsley
10 -12 garlic cloves, coarsely chopped
3 -4 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon red pepper flakes
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup extra virgin olive oil

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.

GRILLED GAUCHO STEAK WITH CHIMICHURRI SAUCE



Grilled Gaucho Steak with Chimichurri Sauce image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 33m

Yield 8 servings

Number Of Ingredients 20

3 red onions, peeled and sliced 1/2-inch thick
1/4 cup extra-virgin olive oil, for brushing
3 pounds skirt steak
Chili Water, recipe follows
8 fresh pita breads
4 vine-ripened tomatoes
1/2 pound blue cheese
1/2 cup plus 1 teaspoon Chimichurri Sauce, recipe follows
1 tablespoon smoked paprika
2 tablespoons salt
1 cup warm water
1 bunch fresh flat-leaf parsley, finely chopped
2 bay leaves
6 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Prepare a medium-hot fire in the grill.
  • Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a platter and reserve. Place the steaks on the grill. Baste a couple of times with Chili Water and cook until done, about 4 to 6 minutes on each side. Transfer to a platter.
  • Lightly brush the pita bread with olive oil and grill for 1 minute to heat through.
  • Slice the tomatoes into 1/4-inch slices and then cut the slices in half. Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top. Transfer to the oven to keep warm. Slice the meat lengthwise into 1/2-inch slices and put into a bowl. Toss the meat with 1/2 cup Chimichurri Sauce. Remove the pita from the oven and divide the meat between them. Place the sliced tomatoes on the side of the meat and top all with rings of grilled onion. Spoon the remaining 1 teaspoon of Chimichurri Sauce over top and serve.
  • Mix all ingredients together.
  • Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.

GRILLED PORTERHOUSE STEAK WITH CHIMICHURRI SAUCE



Grilled Porterhouse Steak with Chimichurri Sauce image

This chimichurri sauce goes well with any kind of steak or pork.

Provided by Gene Payne

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h25m

Yield 4

Number Of Ingredients 14

4 pounds porterhouse steak
1 tablespoon extra-virgin olive oil, or more as needed
1 pinch kosher salt, or to taste
1 pinch ground black pepper, or to taste
1 shallot, chopped
4 cloves garlic, chopped
1 cup fresh flat-leaf parsley leaves
2 tablespoons fresh oregano leaves
½ teaspoon red pepper flakes
1 pinch kosher salt, or more to taste
1 pinch ground black pepper, or more to taste
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
1 tablespoon water

Steps:

  • Bring steak to room temperature 30 minutes prior to grilling. Preheat an indoor grill to medium heat and lightly oil the grate.
  • Brush steak with olive oil and season with salt and pepper. Grill until slightly charred, firm, and reddish-pink and juicy in the center, about 11 minutes per side. Hold steak with tongs to sear edges. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a cutting board; cover loosely with aluminum foil, and let rest for 10 minutes.
  • Meanwhile, pulse shallot, garlic, parsley, oregano, red pepper flakes, kosher salt and pepper together in a food processor until roughly chopped. Add red wine vinegar, olive oil, and water; pulse to a textured sauce. Transfer to a serving bowl.
  • Slice steak and serve with prepared chimichurri sauce.

Nutrition Facts : Calories 745 calories, Carbohydrate 5.9 g, Cholesterol 136.8 mg, Fat 57.6 g, Fiber 0.9 g, Protein 47.9 g, SaturatedFat 17.2 g, Sodium 339.8 mg, Sugar 0.6 g

GRILLED SIRLOIN STEAK WITH CHIMICHURRI SAUCE



Grilled Sirloin Steak with Chimichurri Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 (5-ounce) steak servings; 1 1/4 cup sauce

Number Of Ingredients 12

1/2 cup extra virgin olive oil
1/4 teaspoon smoked hot paprika
2 cups lightly packed parsley leaves
2 tablespoons fresh oregano leaves
1/4 cup chopped red onion
1 clove garlic
1/4 teaspoon chili pepper flakes
6 tablespoons red wine vinegar
1 teaspoon coarse salt
2 teaspoons olive oil
1 1/2 pounds sirloin steak, 1 1/4 inches thick
Salt and freshly ground black pepper

Steps:

  • For Sauce: In a small skillet set over medium-high heat, heat oil and paprika until oil shimmers and paprika is fragrant, about 2 to 3 minutes. Remove skillet from heat and let cool.
  • In the bowl of a food processor, combine parsley, oregano, red onion, garlic, and chili pepper flakes. Pulse to chop. Add vinegar and salt; pulse, and slowly drizzle in cooled oil with machine running. Chop until sauce is emulsified and chunky.
  • For Steak: Heat the olive oil in a well-seasoned cast iron skillet over medium-high heat. Season steak season well with salt and pepper. Place steak in skillet on the fatty edge and cook until the fat has rendered into the pan and the edge is brown, about 3 minutes. Turn and cook the other edge for 2 minutes. Now cook the wide sides of the steak until nicely browned, about 6 minutes per side for medium-rare. Remove from skillet and let rest 10 minutes.
  • Slice steak thinly, and serve with Chimichurri sauce.

Nutrition Facts : Calories 497 calorie, Fat 37 grams, SaturatedFat 7 grams, Carbohydrate 4 grams, Fiber 1 grams, Protein 37 grams

SKIRT STEAK WITH CHIMICHURRI SAUCE



Skirt Steak With Chimichurri Sauce image

The chimichurri is served & sold at many of the restaurants all over in Miami. It is one of things that caught on - big time. I am one of those people who doesn't like basil so I leave it out of the recipe. Inactive prep time: 2 hours 35 minutes. This recipe courtesy of Emeril Lagasse, 2005. Update 06/26/10 . . . . use less oil - instead of 1 cup bring it down to 1/2 cup and then work from there.

Provided by Manami

Categories     Steak

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup extra virgin olive oil (Use 1/4 cup and work up if necessary)
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat leaf parsley
4 tablespoons chopped fresh basil leaves or 1 -2 tablespoon italian seasoning
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper flakes
1 (1 3/4-2 lb) skirt steaks

Steps:

  • In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots.
  • Pulse until well blended but do not puree.
  • Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
  • Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (Can be made the day before.).
  • If cooking steak another day, refrigerate sauce and return to room temperature before serving.
  • Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag.
  • Add the remaining chimichurri sauce from the processor.
  • Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
  • Preheat a grill or oven to 350F - medium heat.
  • Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
  • Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.
  • Cook for 6 minutes on the first side.
  • Rotate the steak 45 degrees and cook another 6 minutes.
  • Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
  • Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.
  • Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.

GRILLED STEAK WITH GREEN BEANS, TOMATOES AND CHIMICHURRI SAUCE



Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce image

Stretch your strip steaks, a juicy and delicious cut of beef, by sharing them and serving them alongside a hearty serving of grilled green beans.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3/4 pound green beans, trimmed
1 pint grape tomatoes, halved
1 tablespoon olive oil, plus more for grill grates
Kosher salt and freshly ground pepper
2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved
Chimichurri sauce, recipe follows
1/2 small garlic clove
1 tablespoon red-wine vinegar
1/4 cup fresh herbs, such as parsley, mint and cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon water
Kosher salt and freshly ground black pepper

Steps:

  • Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
  • Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
  • Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.
  • Chimichurri Sauce:
  • Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

Nutrition Facts : Calories 451, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 94 milligrams, Sodium 217 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 37 grams

CHARRED STEAK WITH CHIMICHURRI SAUCE



Charred steak with chimichurri sauce image

Steak Argentinian style with a slightly sharp herby sauce

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 25m

Number Of Ingredients 10

1kg sirloin steaks
2 tbsp olive oil
½ tsp cumin
½ tsp coriander
pinch cayenne pepper
1 garlic clove , crushed
bunch coriander , roughly chopped
bunch parsley , roughly chopped
3 tbsp white wine vinegar
75ml olive oil

Steps:

  • Make the sauce by mixing together all the ingredients in a small bowl. Then set aside until ready to eat.
  • Pat the steaks dry with kitchen paper. Mix together the olive oil, spices and a little salt, then rub or brush over both sides of meat. Heat a griddle pan or barbecue until hot and smoking. Cook the steaks for 3 mins each side for rare, 4 for medium and 5 for well done. Then remove to a board and leave to rest for a couple of mins. Slice the steaks on the diagonal into thin pieces and serve with the chimichurri sauce to spoon over.

Nutrition Facts : Calories 404 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 0.46 milligram of sodium

CHIMICHURRI STEAK SAUCE



Chimichurri Steak Sauce image

This classic South American steak condiment called chimichurri is perfect for any meat or to dress a salad (think steak salad).

Provided by elizabethanderson1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 7

½ cup red wine vinegar
½ cup chopped cilantro
¼ cup chopped red onion
3 cloves minced garlic
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Combine vinegar, cilantro, onion, garlic, olive oil, salt, and pepper in a blender. Puree until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 2.2 g, Fat 1.7 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 292.6 mg, Sugar 0.3 g

ROASTED RACK OF LAMB STEAK WITH CHIMICHURRI SAUCE



Roasted Rack of Lamb Steak with Chimichurri Sauce image

Provided by Cooking Channel

Time 51m

Yield 6 servings

Number Of Ingredients 12

Lamb
1 (2 to 2 1/2 pound) Frenched rack of lamb
Kosher salt and freshly ground black pepper
3 garlic cloves, smashed
1 cup fresh flat-leaf Italian parsley leaves
1/2 cup chopped fresh chives
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1/4 teaspoon red pepper flakes
1/3 cup red wine vinegar
Juice of 1 lime
1/3 cup olive oil

Steps:

  • For the lamb: Let the lamb come to room temperature, about 30 minutes before you are ready to cook it. Season all sides thoroughly with salt and pepper.
  • Preheat the oven to 325 degrees F.
  • Heat a large, heavy-bottomed skillet with an ovenproof handle, over medium-high heat. Place the lamb fat-side down, and cook until it is browned, about 3 minutes per side. Place the pan with the lamb in the oven and roast for about 15 to 20 minutes, or until the internal temperature reaches 130 degrees F for medium-rare or 140 degrees F for medium. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing. Serve with Chimichurri sauce, recipe to follow.
  • For the chimichurri sauce: Add the garlic to the bowl of a food processor or blender and pulse to get it chopped up. Place the parsley, chives, cilantro, mint, red pepper flakes, vinegar, and lime juice into the food processor and pulse to begin to combine. With the machine running slowly drizzle in the olive oil until well incorporated. Serve the sauce with the lamb.

RIB-EYE STEAK WITH CHIMICHURRI MARINADE AND DRIED CHILE-MUSTARD SAUCE



Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h8m

Yield 8 servings

Number Of Ingredients 18

8 rib-eye steaks 8 to 10 ounces each
Chimichurri marinade, recipe follows
Salt and freshly ground pepper
Dried Chile-Mustard, recipe follows
6 cloves garlic
3 fresh bay leaves
2 jalapeno peppers, coarsely chopped
1 tablespoon kosher salt
1/2 cup white wine vinegar
1 tablespoon ancho chile powder
1/2 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano leaves
3/4 cup olive oil
2 cups Dijon mustard
1/4 cup whole grain mustard
3 tablespoons ancho chile powder
3 tablespoons warm water

Steps:

  • Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.
  • Place all the ingredients in a food processor and process until smooth.
  • Place all ingredients in a small bowl and mix well.

SKIRT STEAK WITH CHIMICHURRI SAUCE



Skirt Steak with Chimichurri Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Beef     Fourth of July     Graduation     Father's Day     Backyard BBQ     Dinner     Steak     Summer     Family Reunion     Grill     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 3

1 1 1/2-pound skirt steak (about 1/2" thick), cut it in half crosswise
Kosher salt and freshly ground black pepper
Chimichurri Marinade

Steps:

  • Sprinkle skirt steak lightly with kosher salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and freshly ground black pepper.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high). Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
  • Transfer steak to a carving board; let rest for 5-10 minutes. Thinly slice. Serve with 1/2 cup Chimichurri Marinade .

STEAK WITH CHIMICHURRI SAUCE



Steak with Chimichurri Sauce image

Chimichurri, a thick herb mixture from Argentina, is a garlicky sauce that is tamed by parsley, oregano, and olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 1 cup

Number Of Ingredients 12

1/3 cup finely chopped garlic
1/2 cup finely chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon paprika
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Tabasco Sauce, or other hot sauce, plus more to taste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds flank steak, trimmed of excess fat
Olive-oil cooking spray

Steps:

  • Combine all ingredients except for the steak in a container with a tight-fitting lid. Add 1/2 cup water, and shake well until mixed thoroughly. Add Tabasco to taste. Refrigerate until ready to serve; the sauce will keep up to 1 week in the refrigerator.
  • When ready to serve, preheat a grill, or set a grill pan coated with olive-oil cooking spray over medium-high heat until hot. Place the steak on the grill; cook until well browned, about 10 minutes. Turn, and cook until medium rare, about 10 minutes more.
  • Remove from heat; set steak aside for 10 minutes before cutting. Serve steak with chimichurri sauce on the side.

Nutrition Facts : Calories 245 g, Cholesterol 63 g, Fat 12 g, Protein 25 g, Sodium 440 g

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