Best Grilled Steak With Yellow Pepper Chimichurri Recipes
GRILLED STEAK WITH CHIMICHURRI
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
Categories Quick & Easy Paleo Recipes
Time 30m
Number Of Ingredients 10
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
GRILLED STEAK AND PEPPERS WITH CHIMICHURRI SAUCE
Enjoy this grilled beef sirloin steaks drizzled with the chimichurri sauce and served with the bell peppers, tasty dinner - ready in just 25 minutes.
Provided by Pillsbury Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- GRILL DIRECTIONS: Heat grill. In food processor bowl with metal blade or blender container, combine oil and vinegar. Add all remaining chimichurri sauce ingredients; process with on/off pulses until pureed. Spoon into small serving bowl.
- When ready to grill, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 18 to 22 minutes or until of desired doneness, turning once.
- Meanwhile, place bell peppers skin side down on grill; cook 7 to 10 minutes or until tender, turning occasionally. Cut steaks into 8 pieces. Drizzle sauce over steaks. Serve bell peppers with steaks.
Nutrition Facts : Calories 270, Carbohydrate 4 g, Cholesterol 60 mg, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 1 g
GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS
Categories Sandwich Beef Herb Pepper Backyard BBQ Meat Steak Bell Pepper Summer Tailgating Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
- Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
- Recipe Remix:
- Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.
GRILLED STEAK WITH CHIMICHURRI SAUCE
From Jewish Living Magazine, December, 2007. "Chimichurri is an Argentinian garlic-herb sauce that pairs perfectly with grilled meats. It's easy to prepare, and any leftover sauce is excellent on chicken or a burger." Note- the sauce may be made up to one week ahead of time and kept in the refrigerator in a sealed container. Just bring to room temperature before serving. I have this copied here for safe keeping but haven't tried it yet.
Provided by Oolala
Categories Sauces
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- With a sharp knife, score the meat in a crisscross pattern, 6-8 times per side.
- The cuts should be shallow, no more than 1/4 inch deep.
- Place meat in a 9x13-inch baking dish and drizzle 3 tablespoons of red wine vinegar and 3 tablespoons of extra-virgin olive oil over the meat and let this marinate while you prepare the sauce.
- To prepare the sauce, combine remaining vinegar and oil, parsley, garlic, shallot, lemon juice, paprika, salt, and the pepper in a blender or food processor and puree until smooth.
- Heat grill or grill pan over medium-high heat until hot.
- Pat steaks dry with paper towels and then sprinkle with salt and pepper to taste and cook 4-5 minutes per side for medium-rare.
- Let steaks rest for 5 minutes, then cut them into thin slices on an angle, across the grain.
- Drizzle with the chimichurri sauce on top and serve.
Nutrition Facts : Calories 831.9, Fat 68.7, SaturatedFat 20.5, Cholesterol 154.2, Sodium 476.2, Carbohydrate 8.9, Fiber 4.5, Sugar 1.1, Protein 44.6
GRILLED STEAK SANDWICHES WITH CHIMICHURRI & PEPPER
Chimichurri is an Argentine parsley sauce with bright flavors and a kick from crushed red pepper. To save time: Prepare the fresh parsley and cilantro for the processor by simply cutting off the tops of the bunches and discarding the bottom stems.
Provided by Vicki Butts (lazyme)
Categories Sandwiches
Time 40m
Number Of Ingredients 11
Steps:
- 1. Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
- 2. Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
- 3. Recipe Remix: Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.
CHIMICHURRI SKIRT STEAK WITH GRILLED SHISHITO PEPPERS
The beauty of this chimichurri recipe is that it both marinates the meat and is a sauce for serving. The bright, bold and herby flavors pair well with low-cost but high-flavor skirt steak, and also lighten up the spicy shishito peppers.
Provided by James Briscione
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the vinegar, scallions, garlic, cilantro, 1/3 cup of the olive oil, 1 teaspoon salt and a generous amount of pepper to a blender. Blend until smooth. Reserve 1/3 cup. Marinate the skirt steak in a large resealable plastic bag with the remaining chimichurri for 2 hours or up to overnight.
- Preheat a grill pan over medium-high heat and brush the grates with oil.
- Remove the steak from the marinade, wipe off most of the excess marinade and sprinkle both sides with salt. Grill the steak, flipping once, until an instant-read thermometer registers 125 degrees F, 4 to 5 minutes per side (you may need to pull the thinner pieces of steak off first as they will cook quicker). Let rest for 5 minutes before slicing. Wipe the grill clean and reduce the heat to medium.
- Meanwhile, toss the shishito peppers with the remaining 1 tablespoon oil, Aleppo pepper and 1/2 teaspoon salt. Grill, flipping occasionally, until the peppers are blistered in spots and have softened, about 6 minutes. Transfer to a bowl and toss with the lime juice.
- Divide the peppers and steak among 4 plates and spoon the reserved chimichurri sauce over the top of the steak.
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