Best Red Eye Rubbed Hanger Steaks With Cilantro Chimichurri And Sour Cream And Onion Potato Salad Recipes

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ARGENTINIAN STEAK WITH RED CHIMICHURRI



Argentinian Steak with Red Chimichurri image

Argentinian culture is renowned for beef and asados (barbecues). Red chimichurri sauce is the typical sauce accompaniment.

Provided by Jillian

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 7h45m

Yield 4

Number Of Ingredients 23

1 bunch chopped fresh flat-leaf parsley
1 medium onion, finely chopped
1 tomato, chopped
½ red bell pepper, seeded and diced
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon coarse salt
1 teaspoon crumbled bay leaf
1 teaspoon ground black pepper
1 pinch red chile flakes, or to taste
¼ cup red wine vinegar
¼ cup water
½ cup olive oil
4 sirloin steaks, 1-inch thick
2 sweet onions, chopped
1 bunch fresh cilantro, chopped
½ cup white wine vinegar
¼ cup olive oil
4 cloves garlic
1 ½ tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin

Steps:

  • Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
  • Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
  • Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
  • Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
  • Place steaks into marinade and refrigerate for 6 hours, to overnight.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

Nutrition Facts : Calories 758.1 calories, Carbohydrate 23.3 g, Cholesterol 98.2 mg, Fat 55.5 g, Fiber 5.8 g, Protein 43.5 g, SaturatedFat 10.6 g, Sodium 1553.3 mg, Sugar 8.1 g

CHIMICHURRI HANGER STEAK



Chimichurri Hanger Steak image

To be tempted by Argentina is to dream of steak on a grill, and it's no accident that the meat echoes the density of the malbecs from Mendoza. Terroir, or sense of place, helps define character and flavor. Good beef delivers a tight package of sweetness, earthiness and minerality, just like the best of these wines. And what would beef in Argentina be without a slather of chimichurri, the iconic parsley-based green sauce? It is both sharply hot and herbaceously cool, especially with the addition of mint to play up the whiff of eucalyptus in the wines. In this recipe, though, the chimichurri is not really a sauce. It is meant to play a more intimate role, seasoning the steak inside and out. My choice of steak is hanger, which often delivers an appealing funkiness, even when it is not from grass-fed beef like that in Argentina.

Provided by Florence Fabricant

Categories     dinner, easy, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 cup packed flat-leaf parsley
1/2 jalapeño, seeded
1 garlic clove
2 tablespoons minced mint leaves
6 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon crushed red chili flakes
Salt
pepper, to taste
Cayenne, to taste
3 tablespoons panko
1 hanger steak, about 2 pounds

Steps:

  • Mince parsley, jalapeño and garlic and mix in a bowl with mint, oil and vinegar. Season with chili flakes, salt, pepper and cayenne until it has a kick. Reserve 3 tablespoons and add panko to rest.
  • Butterfly steak with a sharp knife, slicing it not quite all the way through, so it opens it like a book. Lightly pound any thicker areas to make meat more uniform. Spread chimichurri-panko mix on one side of cut surfaces, fold other side over and fasten the edge with metal or wooden skewers. Coat outside of steak with reserved chimichurri. Chill 3 hours.
  • Light grill or broiler and, while it heats, allow steak to come to room temperature. Grill or broil steak to medium rare, about 6 to 8 minutes per side depending on heat. Let rest 10 minutes, remove skewers and cut in thick slices.

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 32 grams, Carbohydrate 4 grams, Fat 49 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 14 grams, Sodium 639 milligrams, Sugar 0 grams, TransFat 2 grams

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