Skirt Steak With Chimichurri Sauce And Yucca Fries Recipes

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CHIMICHURRI STEAK



Chimichurri Steak image

Recipe video above. An essential part of Argentinian cuisine, Chimichurri Sauce is steadily growing in popularly throughout the rest of the world - with good reason! It's fresh, zingy with a bit of a bite, and pairs so perfectly with a simple grilled steak. It's also fantastic with fish, chicken and pork!

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Sauce

Time 15m

Number Of Ingredients 10

1 cup parsley leaves (, tightly packed)
1 tbsp oregano leaves (, tightly packed (still lovely without))
4 garlic cloves (, minced)
0 - 2 tsp red pepper flakes ((optional - adjust to taste))
1/4 cup (65 ml) red wine vinegar ((Note 1))
1/2 tsp salt
Black pepper
1/2 cup (125 ml) extra virgin olive oil
700g / 1.4lb flat iron, flank, skirt steak (or other steak of choice, at room temperature (Note 3))
Salt and pepper

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.

Nutrition Facts : ServingSize 183 g, Calories 491 kcal, Carbohydrate 2 g, Protein 38 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 105 mg, Sodium 393 mg, Fiber 1 g

BRAZILIAN FLANK STEAK WITH FRESH CHIMICHURRI AND FRIED YUCCA



Brazilian Flank Steak with Fresh Chimichurri and Fried Yucca image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

One 1 1/2-pound flank steak
3 tablespoons Worcestershire sauce
Freshly ground black pepper
Coarse salt
2 cups chopped fresh cilantro
1 cup chopped fresh parsley
2 tablespoons olive oil
1/2 teaspoon ground cumin
Juice of 1/2 lemon
Rice vinegar
Kosher salt
Vegetable oil, for frying
2 yucca roots, peeled, cut into 2-inch pieces and parboiled
1 tablespoon fine salt
1/2 tablespoon sugar
1 teaspoon chili powder

Steps:

  • Marinate the steak with the Worcestershire sauce, pepper and coarse salt.
  • Heat a grill or grill pan. Grill the steak to desired doneness. Rest the steak and keep warm for serving.
  • In a food processor, combine the cilantro, parsley, olive oil, cumin, lemon juice, a splash of the rice vinegar and some kosher salt. Pulse until just smooth, but still a little bit chunky.
  • Preheat a deep fryer to 350 degrees F.
  • In a bowl, combine the salt, sugar and chili powder. Fry the yucca until crisped, then drain and toss in the spice mixture.
  • Slice the steak, top with the chimichurri and serve with the fried yucca.

SKIRT STEAK WITH CHIMICHURRI SAUCE



Skirt Steak with Chimichurri Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h3m

Yield 4 servings

Number Of Ingredients 12

1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak

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.

GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE AND YUCCA FRIES



Grilled Flank Steak With Chimichurri Sauce and Yucca Fries image

This is a complete meal, from Emeril Lagasse. It's supposed to be served with #276477 as a side, it's posted separately. Plan to make it soon, looks yummy.

Provided by Kitty Kat Cook

Categories     Steak

Time 2h55m

Yield 4-6 serving(s)

Number Of Ingredients 23

1 (1 1/2-2 lb) flank steaks
1 1/2 cups dry sherry
1/2 cup sherry wine vinegar
1 cup thinly sliced red onion
2 tablespoons minced garlic
1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly cracked black pepper
1 cup extra virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
1/4 teaspoon fresh cracked black pepper
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 quarts vegetable oil
2 -2 1/2 lbs yucca root
salt
white pepper

Steps:

  • In a shallow bowl, combine the sherry wine, sherry vinegar, red onions, garlic and olive oil. Stir. Lay the steak over the marinade and turn it over. Wrap loosely and refrigerate overnight. Remove the steak from the marinade and season with the salt and pepper. Grill the steak over high heat for 4 to 5 minutes per side. Let rest for 5 minutes before thinly slicing.
  • Chimichurri sauce:.
  • 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 the black pepper, the salt and crushed red pepper flakes. Transfer the sauce to a bowl and cover with plastic wrap for at least 2 hours, and up to 6 hours at room temperature. Chimichurri sauce will keep refrigerated in a well sealed container for up to 3 days.
  • For the yucca fries:.
  • Place the vegetable oil in a 6-quart Dutch oven and heat to 325 degrees F using a candy thermometer to register the temperature.
  • While the oil is heating, peel the yucca and cut into wedges about 5 inches long and 1-inch wide. Place the yucca wedges in ice water to soak. When the oil reaches the desired temperature, remove the yucca from the ice water and pat dry with kitchen towels. Fry in batches in the hot oil, being sure to raise the heat as you add the yucca. Fry the yucca until they are soft, about 3 to 4 minutes. Remove from the oil using a slotted spoon and set aside on a paper-lined platter to drain. Repeat with the remaining yucca.
  • Once all the yucca are fried, raise the temperature of the oil to 350 degrees F.
  • Return the fried yucca to the oil and fry until crisp, golden brown, and puffed, 1 to 1 1/2 minutes. Remove the yucca fries from the oil using a slotted spoon and season with the salt and pepper. Repeat the process with the remaining yucca.

Nutrition Facts : Calories 5633.7, Fat 532, SaturatedFat 73.7, Cholesterol 69.7, Sodium 1540.7, Carbohydrate 109.2, Fiber 5.8, Sugar 9.5, Protein 41.3

SKIRT STEAK WITH CHIMICHURRI SAUCE AND YUCCA FRIES



SKIRT STEAK WITH CHIMICHURRI SAUCE AND YUCCA FRIES image

Categories     Beef     Dinner

Yield 4

Number Of Ingredients 18

Ingredients
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak
Crusty bread, for serving
Yucca Fries:
2 quarts vegetable oil
2 to 2 1/2 pounds yucca
Salt and white pepper

Steps:

  • Directions 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 and pulse to combine. Remove 1 cup of the chimichurri sauce from the processor and transfer to a nonreactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. 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 strips. Serve with crusty bread and the reserved chimichurri sauce. For the Yucca Fries: Place the vegetable oil in a 6-quart Dutch oven and heat to 325 degrees F using a candy thermometer to register the temperature. While the oil is heating, peel the yucca and cut into wedges about 5 inches long and 1-inch wide. Place the yucca wedges in ice water to soak. When the oil reaches the desired temperature, remove the yucca from the ice water and pat dry with kitchen towels. Fry in batches in the hot oil, being sure to raise the heat as you add the yucca. Fry the yucca until they are soft, about 3 to 4 minutes. Remove from the oil using a slotted spoon and set aside on a paper-lined platter to drain. Repeat with the remaining yucca. Once all the yucca are fried, raise the temperature of the oil to 350 degrees F. Return the fried yucca to the oil and fry until crisp, golden brown, and puffed, 1 to 1 1/2 minutes. Remove the yucca fries from the oil using a slotted spoon and season with the salt and pepper. Repeat the process with the remaining yucca. Serve the yucca fries alongside the grilled steak and chimichurri sauce.

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