Best Steak _mole_ With Cilantro Recipes

STEAK WITH CHIPOTLE-LIME CHIMICHURRI

Steps:

• For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.

STEAK _MOLE_ WITH CILANTRO

Steps:

• Rub 3/4 teaspoon cumin on each side of steak. Sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add steak to 1 side of skillet and onion to other side. Cook until onion is brown and steak is medium-rare, stirring onion and turning steak once, 6 to 7 minutes. Transfer steak to plate. Add tomatoes, broth, chocolate, chipotles, cinnamon, and 1/2 teaspoon cumin to skillet. Stir 2 minutes. Add orange peel; season with salt. Puree in blender.
• Slice steak and divide among 4 plates. Drizzle with sauce; top with cilantro leaves.

FLANK STEAK WITH CILANTRO PESTO

Steps:

• Whisk first six ingredients together. Place the steak in a large zip type plastic bag and pour in the marinade. Marinate for 8-24 hours in the refrigerator.
• To make the pesto, place the first 9 ingredients in a blender.
• Turn on the blender and slowly pour in the oil. Puree until smooth. Add more oil if necessary.
• Season the pesto with salt and pepper. Set aside or store in refrigerator. Bring to room temperature before using.
• To cook the steak, heat or prepare your grill (or broiler). Once hot, grill the steak about 6 minutes per side.
• Allow meat to rest 10 minutes before slicing on the bias.
• Drizzle pesto on top and serve.

CILANTRO BEEF TACOS

Steps:

• Sprinkle steak with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add steak; cook 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir 4-5 minutes or until tender. Add jalapeno and garlic; cook 2 minutes longer. Stir in salsa, cilantro, lime juice and pepper sauce; heat through., Thinly slice steak across the grain; stir into onion mixture. Serve in tortillas; top as desired.

STEAKS WITH GARLIC CILANTRO BUTTER

Steps:

• Select steaks approx 1 inch thick. Allow steaks to come to room temperature so they cook quickly and evenly.
• Place slightly softened butter, garlic, cilantro, paprika and lemon juice in food processor, and pulse until well blended. Refrigerate resulting herb butter.
• Salt and pepper steaks.
• Grill steaks uncovered on hot bbq for 5 minutes on one side. Don't worry if it flames a bit.
• After 5 minutes, turn steaks, place lid on BBQ, close top vent half-way and cook about 8 minutes more. During this period, be sure to turn steaks every two minutes for even cooking. This should give you medium-rare to medium doneness.
• Remove steaks from grill.
• Place large dollops of herb butter on steaks, and allow steaks to rest 5 minutes on plate, covered, so juices get re-absorbed. This 5 minutes is a great time to use the BBQ to grill some veggies. I make grilled zucchini, yellow squash and portabella mushrooms. After grilling veggies, add some of the herb butter to them.
• For best flavor, use a charcoal grill with mesquite natural charcoal, but you can use a gas grill.

GRILLED STEAK WITH SCALLION AND CILANTRO SAUCE RECIPE BY TASTY

Steps:

• Heat the grill to medium-high and lightly grease the grates.
• Rub the steaks all over with 1½ teaspoons of salt and 1 teaspoon of black pepper.
• Make the cilantro sauce: Add the cilantro, parsley, scallions, garlic, and jalapeño to a food processor and pulse until the herbs are coarsely chopped. Add the remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, the red pepper flakes, ¼ cup olive oil, the red wine vinegar, and lime juice and puree on high speed for 20-30 seconds, until the herbs are evenly chopped. Transfer the sauce to a medium bowl and stir in the remaining ¼ cup olive oil. Season with more salt to taste.
• Place the steaks on the preheated grill and cook, uncovered, for 4½-5 minutes per side for medium, or until the steaks are cooked to your liking/depending on the thickness of the steaks. Let the steaks rest for 5-7 minutes, then slice against the grain.
• Fan the steak slices on a serving platter and spoon the cilantro scallion sauce on top.
• Enjoy!

FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
• Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
• For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
• For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
• Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
• Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.