South American Style Steak 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

SOUTH AMERICAN FLANK STEAK



South American Flank Steak image

Make and share this South American Flank Steak recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 oranges (8 oz. each)
3 garlic cloves, peeled
2 cups lightly packed fresh cilantro, rinsed and drained
1/3 cup chipotle chile in adobo (half of a 7-oz. can)
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons ground cumin
2 tablespoons ground coriander
about 1/2 teaspoon salt
1 beef flank steak, rinsed and patted dry, fat trimmed (about 1 1/2 lb.)

Steps:

  • Squeeze juice from 1 orange and pour into a food processor or blender.
  • Add garlic, cilantro, chiles and their sauce, oil, vinegar, cumin, coriander, and 1/2 teaspoon salt.
  • Whirl until finely pureed.
  • Place steak in a 1-gallon zip-lock plastic bag.
  • Pour cilantro-chipotle mixture over steak and seal bag.
  • Chill at least 1 hour or up to 1 day.
  • Lift steak from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill.
  • Cook steak, turning every 4 to 5 minutes, until browned on both sides and done to your liking in center of thickest part (cut to test), about 12 minutes total for medium-rare.
  • Transfer steak to a rimmed board or a platter. Let rest 3 to 5 minutes.
  • Thinly slice meat across the grain.
  • Also slice remaining orange.
  • Serve steak with orange slices to squeeze over servings, and add salt to taste.

Nutrition Facts : Calories 248.1, Fat 15.9, SaturatedFat 3.8, Cholesterol 52.2, Sodium 41.7, Carbohydrate 7.7, Fiber 2.2, Sugar 4.2, Protein 19

SOUTH AMERICAN-STYLE STEAK



South American-Style Steak image

For an authentic South Central American meal, serve this citrus-marinated steak with white rice, pinto beans tossed butter, and a marinated cabbage salad.

Provided by Miss Annie

Categories     Meat

Time 4h10m

Yield 2 serving(s)

Number Of Ingredients 7

2 1/2 inches thick rib eye steaks
1/4 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 clove garlic, pressed
2 teaspoons vegetable oil
cayenne pepper

Steps:

  • Place steaks in shallow baking dish.
  • Pour orange, lemon and lime juices over steaks.
  • Add garlic and turn steaks to coat.
  • Marinate steaks, covered, for 4 hours or overnight in refrigerator.
  • Heat oil in a heavy skillet (I use cast iron) over high heat until almost smoking.
  • Season with salt& pepper, and cayenne.
  • Fry steaks until brown on both sides, turning once, about 4 minutes.
  • Transfer to plates and serve.
  • You can grill if you prefer.

SOUTH AMERICAN MARINATED CEDAR-PLANKED STEAK



South American Marinated Cedar-Planked Steak image

I came across this recipe online when I was looking for ways to cook meat (other than fish) with cedar planks. I enjoyed this recipe, but to be honest, it would have been good without the cedar planks too.

Provided by ShananH

Categories     Lunch/Snacks

Time 4h25m

Yield 6 serving(s)

Number Of Ingredients 9

1 untreated cedar plank (14x7x1 inch)
1/2 cup balsamic vinaigrette dressing
1/2 cup finely chopped onion
1/2 cup chopped fresh parsley
1/4 cup chopped cilantro
2 garlic cloves, minced
1 dash crushed red pepper flakes
1 beef flank steak (1-1/2 lb./750 g)
1 tablespoon oil

Steps:

  • IMMERSE plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. Meanwhile, mix dressing, onions, parsley, cilantro, garlic and red pepper. Remove 1/2 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add steak. Seal bag; turn over several times to evenly coat steak with the dressing mixture. Refrigerate at least 2 hours to marinate.
  • PREHEAT barbecue to high heat. Remove steak from marinade; discard bag and marinade. Grill steak 3 minute on each side; remove from barbecue. Remove plank from water; brush top with oil. Top with steak. Place on grate of barbecue; cover with lid. Reduce barbecue to medium heat.
  • GRILL 15 to 20 minute or until medium doneness (160ºF). Remove steak from barbecue; discard plank. Cover steak loosely with foil; let stand 5 minute Cut steak into thin slices. Spoon reserved dressing mixture over steak.

SOUTH AMERICAN FLANK STEAK



South American Flank Steak image

This is really good! It is from Connie Guttersen, author of the Sonoma Diet. Serve it by itself or with mango chutney. Cook time is marinading time.

Provided by susie cooks

Categories     Meat

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 -12 ounce flank steak, trimmed
salt and pepper
1 orange, juice of
2 teaspoons garlic, chopped
1 cup cilantro leaf
1 1/2 teaspoons chipotle chiles in adobo
1 tablespoon extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon ground cumin, toasted
1 tablespoon ground coriander, toasted (or to taste)

Steps:

  • Season steak with salt and pepper.
  • Let sit 10 minutes.
  • Combine orange juice, garlic, cilantro, chiles, olive oil, vinegar, spices, salt and pepper (to taste) in a blender. Blend until smooth.
  • Place steak in a ziplock bag and pour in marinade.
  • Let sit for 1 hour.
  • Remove steak and discard marinade.
  • Grill until desired doneness.
  • Let sit 5 to 10 minutes before slicing.

SOUTH AMERICAN STEAK SAUCE



South American Steak Sauce image

Make and share this South American Steak Sauce recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 10h

Yield 4 cups, 16 serving(s)

Number Of Ingredients 8

15 ounces reduced sodium soy sauce
6 ounces tomato paste
6 tablespoons distilled white vinegar
3 teaspoons garlic powder
1 1/2 teaspoons cayenne powder
1 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon sage

Steps:

  • Mix all the above ingredients together.
  • Quantity of vinegar may be adjusted to attain desired consistency.
  • Let stand in refrigerator overnight so flavors can blend.
  • Stir before use, and refrigerate when not in use.
  • Especially good marinade for steaks and pork chops.

Nutrition Facts : Calories 26.8, Fat 0.1, Sodium 977.8, Carbohydrate 4.9, Fiber 0.8, Sugar 1.9, Protein 2

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