Best Grilled Steak Tips With Chimichurri Recipes

GRILLED STEAK WITH CHIMICHURRI

Grilled Steak with Chimichurri image

Chimichurri is a robust, herby sauce from Argentina that's typically partnered with grilled beef--here we're serving it with grilled flank or hanger steak, two lean and flavorful cuts of beef that are great for grilling, for an easy dinner recipe that takes just 30 minutes to prep. The sauce is equally delicious over grilled fish, pork or chicken.

Provided by Andrea Kirkland, M.S., RD

Time 30m

Number Of Ingredients 10

Ingredients

¼ cup packed fresh parsley leaves, chopped
1 ½ teaspoons fresh oregano leaves, chopped
1 medium clove garlic, minced
2 teaspoons extra-virgin olive oil
2 teaspoons red-wine vinegar
2 teaspoons lemon juice
¼ teaspoon salt
⅛ teaspoon crushed red pepper
1 pound hanger or flank steak (see Tip)
¼ teaspoon salt

Steps:

To prepare sauce: Combine parsley, oregano, garlic, oil, vinegar, lemon juice, salt, and crushed red pepper in a small bowl.
To prepare steak: Preheat grill to medium-high. Rub 1 Tbsp. of the sauce evenly over steak; sprinkle with salt. Grill the steak to the desired degree of doneness (130 degrees F for medium-rare), 3 to 4 minutes per side. Transfer to a clean cutting board and let stand for 10 minutes.
Slice the steak across the grain. Divide the steak slices among 4 plates and spoon the remaining sauce over the top.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 10.3 g, Fiber 0.2 g, Protein 23.5 g, SaturatedFat 3.6 g, Sodium 337.9 mg, Sugar 0.1 g

STEAKS WITH CHIMICHURRI

Steaks with Chimichurri image

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

Ingredients

2 cups packed cilantro leaves
2 cups packed flat-leaf parsley leaves
Small handful mint leaves
2 garlic cloves, grated
2 tablespoons red wine vinegar
1 teaspoon red pepper flakes
Kosher salt and black pepper
3/4 cup plus 2 tablespoons olive oil
Any steak of your choice: rib-eye, filet, sirloin, and so on, about 1 1/2 inches thick
2 tablespoons butter

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.

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

Ingredients

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.