Best Grilled Steak With Chimichurri Sauce Recipes
GRILLED STEAK WITH CHIMICHURRI
This perfectly grilled flank steak is tender and juicy and topped with the most delicious chimichurri sauce. Combined this main dish is one of our family favorites!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 2h10m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
Nutrition Facts : Calories 457 kcal, Carbohydrate 6 g, Protein 25 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 1120 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
STEAKS WITH CHIMICHURRI
I think steak really is the perfect solution for a quick dinner. First, there's a steak to fit any budget, from pricey filets and rib-eyes (if it's a special dinner) to sirloin and bottom round for a regular weeknight meal. Second, steaks can so easily be changed up with different serving sauces. If you haven't ever tasted the bright-green magic of chimichurri sauce (a South American specialty) spooned over a medium-rare steak...oh, boy. You're in for a treat! I like to pile whole or sliced steaks on a cutting board next to a bowl of chimichurri, then let everyone serve themselves. So fresh and fun.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield as many steaks as you like, with enough sauce for 8 to 10 steaks
Number Of Ingredients 10
Steps:
- First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
- Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
- Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
- Slice the steak. Serve it with the chimichurri on the side.
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