Spiced Beef And Onion Pitas With Chimichurri Sauce Recipes

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SKIRT STEAK FAJITA PITA WITH CHIMICHURRI



Skirt Steak Fajita Pita with Chimichurri image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield s: 4 servings

Number Of Ingredients 22

1/2 cup low-sodium soy sauce
1/4 cup lime juice (about 2 limes)
2 tablespoons honey
1/2 to 1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
4 cloves garlic, smashed
Salt and freshly cracked black pepper
2 pounds skirt steak
1/2 to 1 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 limes, juiced
2 small cloves garlic, grated
1 jalapeno, seeds and ribs removed, minced
1 small red onion, minced
2 cups fresh cilantro with tender stems, chopped
2 cups fresh flat-leaf parsley with tender stems, chopped
1 orange pepper, seeded and 1/4-inch sliced
1 yellow pepper, seeded and 1/4-inch sliced
1 Spanish onion, 1/4-inch sliced root to tip
1 tablespoon canola oil
4 pita pockets, cut in half
4 to 8 slices Havarti cheese

Steps:

  • For the marinade: Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic and some salt and pepper in a bowl. Place the steak in a large freezer bag or a baking dish and pour the marinade over it. Marinate the steak at least 30 minutes and up to 3 hours in the refrigerator.
  • For the chimichurri: Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno and red onions. Add the herbs and toss to combine. Set aside until ready to build the sandwich.
  • Heat a grill pan to high heat.
  • Remove the meat from the marinade, let any excess drip from the meat so it is not overly wet. Grill the meat for 4 to 6 minutes each side for medium-rare. Transfer the meat to a cutting board, tent with foil and let rest for 5 to 10 minutes.
  • While the meat rests, toss the peppers and onions in a bowl with the oil and salt and pepper. Place onto the grill and cook until the vegetables are nice and charred, 6 to 8 minutes.
  • Cut the pita pockets in half.
  • Slice the rested skirt steak into thin strips against the grain.
  • To build the pocket: Lay a piece of Havarti cheese in the pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.

BEEF SKEWERS WITH CILANTRO CHIMICHURRI



Beef Skewers with Cilantro Chimichurri image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 cup apple cider vinegar
2 tablespoons sugar
Kosher salt
1 red onion, thinly sliced
1 bunch cilantro, roughly chopped
1 pound flank steak, trimmed
1 clove garlic
2 tablespoons red wine vinegar
Juice of 1/2 lemon
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper

Steps:

  • Make the pickled red onion: Combine the cider vinegar, sugar and 1 teaspoon salt in a medium bowl and whisk to dissolve. Add the red onion and 2 tablespoons cilantro and stir to combine. Cover and set aside at room temperature, 1 hour.
  • Meanwhile, soak 20 wooden skewers in warm water, at least 20 minutes. Slice the flank steak against the grain into 20 strips, about 1/8 inch thick. Thread the meat accordion-style onto the skewers and set aside until ready to grill.
  • Combine the remaining cilantro, the garlic, red wine vinegar, lemon juice, red pepper flakes, 1/2 teaspoon salt and the olive oil in a blender and puree until smooth; transfer to a small bowl.
  • Heat a grill or grill pan to medium high. Season the steak with salt and pepper. Brush the grill with olive oil, then grill the skewers until marked, about 1 minute per side. Serve with the chimichurri and pickled onion.

SPICED BEEF AND ONION PITAS WITH PARSLEY SAUCE



Spiced Beef and Onion Pitas with Parsley Sauce image

Time 30m

Yield Makes 4 servings

Number Of Ingredients 16

3 cups loosely packed fresh flat-leaf parsley leaves (from 2 bunches)
2 tablespoons cider vinegar
2 tablespoons water
1 tablespoon chopped shallot
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 (6-inch) pita loaves with pockets
1/4 cup olive oil or vegetable oil
1 pound white onions, quartered lengthwise, then cut lengthwise into 1/4-inch-wide wedges
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound sliced stir-fry beef (top round) or 1/3-inch-thick top round steaks, cut into 1/3-inch-wide strips

Steps:

  • Purée all sauce ingredients in a blender until smooth.
  • Toast pitas on rack of a gas burner over high heat, turning with tongs, until heated through but still pliable (pitas may puff), about 1 minute, then wrap in foil to keep warm. (Alternatively, wrap untoasted pitas in foil and warm in a preheated 300°F oven or toaster oven.)
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of onions, stirring occasionally, until browned but still crisp, 4 to 5 minutes. Transfer to a large plate. Sauté remaining onions in 1 tablespoon oil in same manner and transfer to plate (reserve skillet).
  • Stir together coriander, cumin, salt, and pepper in a bowl. Pat beef dry and toss with spices. Heat 1 tablespoon oil in skillet over moderately high heat, then sauté half of beef, stirring, until browned but still pink inside, 1 to 1 1/2 minutes. Transfer beef to plate with onions, then sauté remaining beef in remaining tablespoon oil in same manner.
  • Halve pitas and fill with beef and onions. Serve sauce on the side.

SPICED BEEF AND ONION PITAS WITH CHIMICHURRI SAUCE



Spiced Beef and Onion Pitas With Chimichurri Sauce image

The spicy chimichurri sauce dresses up this Brazilian-style steak sandwich...and it's not to be left out! Adapted from "The Complete 15-Minute Gourmet" by Paulette Mitchell. Note: I posted the complete recipe for the Chimichurri Sauce. It could be halved, but if making the full batch, use the left overs for other grilled meats.

Provided by gailanng

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces boneless beef sirloin, thinly sliced and cut into 1/2-inch strips
2 tablespoons olive oil, divided
2 cups yellow onions, cut in thin lengthwise slivers
24 inches pita bread rounds
1/2 cup chimichurri sauce (recipe follows)
2 cups loosely packed fresh flat leaf parsley, and tender stems
1/4 cup coarsely chopped onion
2 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon fresh oregano leaves
4 garlic cloves
1/2 teaspoon cayenne pepper, to taste
1 pinch sugar
salt and pepper

Steps:

  • Stir together the coriander, cumin, salt and pepper in a medium bowl. Add the sirloin strips and lightly coat with spices.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the onions; cook, stirring occasionally, for 6 minutes or until well-browned and very tender. Add the remaining 1 tablespoon oil and the beef; continue to cook, stirring occasionally, for 3 more minutes or until the beef is just cooked. Remove from the heat and cover to keep warm.
  • While the beef is cooking, stack the pitas on a microwave-proof plate and cover with a paper towel. Microwave on high for 1 minute or until warm.
  • Halve each pita to form 2 pockets. Fill with beef and onions. Drizzle each half with about 1 tablespoon chimichurri sauce. Serve while warm.
  • For the Chimichurri Sauce: Process all ingredients in a food processor or blender until smooth. If tasted alone, the sauce will seem very acidic. To adjust seasonings, taste by dipping in a piece of food, such as beef, chicken or fish.

Nutrition Facts : Calories 440.6, Fat 18.1, SaturatedFat 3.3, Cholesterol 51, Sodium 658.2, Carbohydrate 42.8, Fiber 4.1, Sugar 4.9, Protein 26

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