Skirt Steak Chimichangas Recipes

BEEF CHIMICHANGAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.

CHEESESTEAK CHIMICHANGAS

Steps:

• Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add the onion and pepper to the pan, and cook until tender, 4-5 minutes
• Add the meat to the pan and continue cooking until cooked through, 3-4 minutes
• Season with salt and pepper, and remove from heat
• Divide the mixture between the four tortillas and place 2 slices of cheese inside each
• Fold it like youre wrapping up a present
• Wipe the pan out with a paper towel and return it to medium heat
• Place the folded pockets into the pan and cook until toasted golden brown and heated through, 2-3 minutes per side

CHIMICHURRI STEAK

Steps:

• Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.
• Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
• Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
• Take steak out of the fridge 30 minutes prior to cooking.
• Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
• Sprinkle each side of steak generously with salt and pepper.
• Add steak and cook to your liking.
• Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).
• Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
• Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.

CHIMICHANGA

Steps:

• Remove the skin and bones from the chicken breast and cut it in half.
• Place the meat into a large saucepan and cover it with water. Add chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper.
• Cook over high heat until the liquid starts simmering. Then, reduce the heat to medium-low and continue cooking for another 15 minutes.
• Next, add 4 oz of green chiles, diced onion, and minced garlic. Cook until the liquid reduces to approximately 1 cup. Take the chicken out, shred it, and return to the saucepan.
• In the meantime, prepare the sour cream sauce. First, place the butter into a small saucepan and melt it over medium heat. Then, whisk in the flour and cook for a minute. Next, add the water and the bouillon cube and whisk for about 4 minutes, so the bouillon cube dissolves completely. Add the remaining green chiles (3 oz) and sour cream. Season with salt and pepper and set aside in a warm place.
• In a large saucepan or a deep fryer, heat the oil to 375˚F.
• Now, assemble the chimichangas. Spread 1/3 cup of the chicken filling in the center of each tortilla. Using a spoon, arrange the filling into a rectangular shape. Then, sprinkle 1 oz Monterey Jack cheese on top. Fold the bottom of the tortilla over the filling, then fold the left and the right edges. Finally, roll the chimichanga into a tight cylinder and secure it with toothpicks.
• Fry the chimichangas in hot oil until golden brown and crispy - about 1 minute on each side.
• Drain on paper towels and remove the toothpicks.
• Drizzle sour cream sauce on top, and serve.

CHICKEN CHIMICHANGAS {BAKED OR PAN FRIED}

Steps:

• Preheat oven to 400 degrees. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.

SKIRT STEAK CHIMICHANGAS

Steps:

• 1. I use tenderized skirt streak but you don't have to. Cut meat into thin strips.
• 2. Cut across thin strips to make small cubes
• 3. Put meat in a bowl and add Valentina, onion powder, chili powder, 1/3 C of cilantro verde sauce, salt and black pepper
• 4. Mix up well and set aside
• 5. thinly julienne jalapenos and cut strips in half
• 6. Mix jalapenos and onions together and sautee in olive oil in skillet (I use cast iron) until they start to brown...take out of pan and set aside
• 7. Put meat into same skillet and cook...
• 8. Keep cooking meat until all of the juices reduce
• 9. Remove from skillet and put into a bowl... add 1 C of the shredded cheese, butter (makes it richer) and the onions and jalapenos... mix well
• 10. You can warm tortillas in a damp paper towel for 15-30 seconds in a microwave to make more flexible
• 11. Put 1/3 C of the meat filling in the center of tortilla
• 12. Fold two sides of tortilla in
• 13. Fold bottom of tortilla up
• 14. Roll the tortilla up making sure all is tucked in nicely... set aside chimichanga fold side down to hold
• 15. Heat canola oil in pan about 1/2 inch deep and place chimichanga fold side down... once it browns it will not unfold...
• 16. Flip after about 2 minutes or when browned to brown other side... remember your filling is already cooked so you only need to brown the outside
• 17. Pour the cilantro verde sauce into the iron skillet where you cooked your meat last... stir on low heat
• 18. Pour verde over chimichanga
• 19. Top with shredded cheese
• 20. Top more with shredded lettuce, cilantro, green onion, your favorite salsa and sour cream.
• 21. You can substitute the jalapenos with serrano peppers for a hotter version or use plain green bell peppers for a milder version... add toppings of your choice... more or less...make it "your way" Enjoy!!!

SKIRT STEAK WITH CHIMICHURRI SAUCE

Steps:

• In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
• Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
• Preheat a grill to medium heat.
• Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.

SKIRT STEAK WITH CHIMICHURRI SAUCE

Steps:

• Sprinkle skirt steak lightly with kosher salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and freshly ground black pepper.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high). Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
• Transfer steak to a carving board; let rest for 5-10 minutes. Thinly slice. Serve with 1/2 cup Chimichurri Marinade .

CHEESESTEAK CHIMICHANGA

Steps:

• Melt butter in a skillet over medium heat. Cook and stir bell pepper and onion in hot butter until onion is translucent and pepper is tender, about 5 minutes. Add beef; cook and stir until the beef is hot, about 5 minutes more. Remove from heat.
• Pour enough canola oil into a saucepan to reach about 1 inch deep; heat to 375 degrees F (190 degrees C).
• Arrange tortillas on a flat surface; place halves of cheese slices end to end lengthwise onto each tortilla. Layer an equal amount of steak mixture atop each cheese slice. Roll tortilla around filling as you would a burrito, with the sides tucked in to close the ends, forming chimichangas.
• Cook chimichangas in the hot oil until browned completely, about 5 minutes per side; drain on paper towels.

SKIRT STEAK WITH CHIMICHURRI SAUCE

Steps:

• In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots.
• Pulse until well blended but do not puree.
• Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
• Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (Can be made the day before.).
• If cooking steak another day, refrigerate sauce and return to room temperature before serving.
• Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag.
• Add the remaining chimichurri sauce from the processor.
• Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
• Preheat a grill or oven to 350F - medium heat.
• Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
• Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.
• Cook for 6 minutes on the first side.
• Rotate the steak 45 degrees and cook another 6 minutes.
• Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
• Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.
• Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.

FAJITA CHIMICHANGAS

Steps:

• For the marinade: Combine the lemon, lime, cumin, oregano, chili powder, salt and garlic in a large bowl. Add the skirt steak and cover with plastic wrap. Place in the fridge until your grill is preheated.
• Preheat a charcoal grill over medium-high heat.
• Toss the peppers and onions in a bowl with 2 tablespoons oil, salt and pepper, to taste. Grill the skirt steak and prepared vegetables until the steak is medium-rare and the veggies are tender and charred, about 5 minutes. (It'll cook further in the chimichangas.) Set aside on a plate or platter.
• For the salsa: Bring a pot of water to a boil and carefully add the tomatillos. Cook until the tomatillos begin to rupture, about 10 minutes. Drain, shock in an ice bath, and transfer to a blender. Add the jalapenos, garlic, cilantro and salt and pulse until incorporated. Transfer to a container, then cover and chill.
• For the tortillas: Mix the flour and 1/4 cup water together to form a paste. Lay the tortillas out and rub some of the paste over the top edges of the tortillas. Divide the meat and veggies in the lower thirds of the tortillas. Fold the sides in, then the bottoms. Roll up and allow to rest on the "glued" seal.
• Heat a deep-fryer or large Dutch oven with oil to 375 degrees F.
• Carefully lower the chimichangas in the hot oil and cook until golden brown, 3 to 4 minutes.
• Drizzle some of the crema on the bottom of a large platter. Top with the chimichangas, more crema, tomatillo salsa and cilantro.