Best Chimichurri Style Steak Sarnies Cheats Spicy Fries Recipes

Chimichurri Skirt Steak with Grilled Shishito Peppers image

Provided by James Briscione

Categories main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 10

1/3 cup sherry vinegar
3 scallions, roughly chopped
2 cloves garlic
1 small bunch cilantro, stems included, roughly chopped (about 1 1/4 cups)
1/3 cup plus 1 tablespoon olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
1 3/4-pound skirt steak, cut into 4 pieces
12 ounces shishito peppers
1/2 teaspoon ground Aleppo pepper or chili powder
Juice of 1/2 lime

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.

Chimichurri Steak image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 10h25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups grapeseed oil
1/2 cup chopped fresh parsley
1 tablespoon sherry vinegar
2 teaspoons diced seeded jalapenos
1 teaspoon red chile flakes
2 cloves garlic, minced
Juice of 2 limes
Kosher salt and freshly ground black pepper
5 pounds skirt steak
Roasted carrots and yucca, for serving, optional

Steps:

In a bowl, whisk together the grapeseed oil, parsley, vinegar, jalapenos, chile flakes, garlic, lime juice and 2 teaspoons each salt and pepper. Set aside 1/2 cup of the chimichurri sauce for marinating the steak; reserve the remaining sauce for serving.
Tenderize the skirt steak by pounding it lightly. Sprinkle the steak with kosher salt and black pepper, keeping in mind that there is salt and pepper in the marinade. Transfer to a bowl or dish and add the 1/2 cup chimichurri sauce. Marinate, refrigerated, at least 10 hours or overnight.
When ready to cook the steak, heat a grill or saute pan to medium heat. Remove the steak from the marinade (discard the marinade). Grill the steak to medium-rare, 4 to 5 minutes per side, or cook to desired temperature or doneness. Let the steak rest for 5 minutes before slicing in thin strips on the bias.
Put some steak slices on each plate and spoon over the reserved chimichurri. Serve with roasted carrots and roasted yucca or your favorite vegetable and starch. Enjoy!