Best Paniolo Steak With Wicked Wahine Chimichurri Recipes

Emeril's

Provided by Emeril Lagasse

Time 44m

Yield 2 hungry-cowboy servings

Number Of Ingredients 24

2 tablespoons Emeril's Original Essence, recipe follows
1 tablespoon crushed Szechwan peppercorns
1/2 cup hoisin
1/4 cup tamari
1/4 cup mirin or dry sherry
1/4 cup green onions
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced Hawaiian peppers or chile paste
2 (1-pound) rib-eye steaks
1 tablespoon light brown sugar
2 Maui onions, peeled and cut into thick slices about 1/4 to 1/2-inch, slices kept together not separated
2 Maui onions, peeled and cut into thick slices about 1/4 to 1/2-inch, slices kept together not separated
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William

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.

Big Island Paniolo Tri-Tip Steak image

Provided by Chocolatl

Categories Steak

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons rock salt
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
pepper
4 (6 ounce) tri-tip steaks

Steps:

Combine salt, garlic, ginger, soy sauce, brown sugar, sesame oil, and pepper in a large bowl.
Add steak.
Cover and let marinate for 1 hour.
Preheat grill to medium.
Grill steaks to desired degree of doneness, about 4-5 minute per side for medium rare.

Simple Sirloin Steak With Chimichurri image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

For the steak:
2 10-to-12-ounce sirloin steaks
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
For the sauce:
1/2 cup fresh cilantro leaves, roughly chopped
1/2 cup fresh parsley leaves, roughly chopped
1 tablespoon finely chopped onion
Juice of 1/2 lemon
2 teaspoons white wine vinegar
1 clove garlic, minced or pressed through a garlic press
Pinch of red pepper flakes
1/3 cup olive oil

Steps:

Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 15 to 30 minutes to bring to room temperature.
Meanwhile, make the chimichurri sauce: Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside.
Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip and cook until a thermometer registers 125 degrees F for medium rare, 3 to 5 more minutes. Transfer to plates and let rest 5 minutes. Serve with the chimichurri sauce.