Steak And Brie Sandwich With Chimichurri Recipes

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STEAKS WITH CHIMICHURRI



Steaks with Chimichurri image

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

2 cups packed cilantro leaves
2 cups packed flat-leaf parsley leaves
Small handful mint leaves
2 garlic cloves, grated
2 tablespoons red wine vinegar
1 teaspoon red pepper flakes
Kosher salt and black pepper
3/4 cup plus 2 tablespoons olive oil
Any steak of your choice: rib-eye, filet, sirloin, and so on, about 1 1/2 inches thick
2 tablespoons butter

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.

STEAK-AND-BRIE SANDWICH WITH CHIMICHURRI



Steak-and-Brie Sandwich with Chimichurri image

After grilling, marinate the sliced steak in arugula chimichurri for an extra-fresh finish, then layer it on top of brie.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 10

1 pound flank steak
2 tablespoons packed light-brown sugar
Kosher salt and freshly ground pepper
1 1/2 cups packed baby arugula, plus more for serving
3/4 cup packed fresh flat-leaf parsley leaves
2 tablespoons red-wine vinegar
1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
1 cup sliced roasted red peppers, drained, plus 1 tablespoon brine (from a 12-ounce jar)
1 baguette (20 to 24 inches), halved lengthwise
6 ounces brie, thinly sliced

Steps:

  • Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, 1/4 teaspoon salt, and brine.
  • Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice 1/4 inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.

GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS



Grilled Steak Sandwiches with Chimichurri and Bell Peppers image

Categories     Sandwich     Beef     Herb     Pepper     Backyard BBQ     Meat     Steak     Bell Pepper     Summer     Tailgating     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 cup (packed) fresh Italian parsley
1 cup (packed) fresh cilantro
3 tablespoons white wine vinegar
2 tablespoons chopped fresh oregano
2 garlic cloves, peeled
1/2 teaspoon dried crushed red pepper
2/3 cup plus 1/4 cup olive oil
2 large bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips
2 12-ounce rib-eye steaks
4 sourdough demi-baguettes, halved horizontally

Steps:

  • Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
  • Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
  • Recipe Remix:
  • Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

STEAK AND BRIE SANDWICHES



Steak and Brie Sandwiches image

Make and share this Steak and Brie Sandwiches recipe from Food.com.

Provided by Lori Mama

Categories     Steak

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

2 well marbled.strip loin steaks, 8 oz each
2 teaspoons oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 large garlic clove, minced
1 tablespoon butter
2 onions, sliced
2 teaspoons fresh thyme
1 tablespoon balsamic vinegar
6 chapatti buns, halved
2 tablespoons stone ground dijon mustard
6 cups lightly packed arugula
8 ounces brie cheese, chilled and sliced into 1/4 slices

Steps:

  • In small bowl, combine oil, salt, pepper and garlic.
  • Rub on both sides of meat and leave out at room temperature for 30 minutes.
  • In skillet on medium heat, saute the onions, in butter, until caramelized.
  • about 10 minutes.
  • then add the vinegar and thyme,.
  • Set aside.
  • In another skillet, on medium high heat, sear meat on both sides until desired oneness.
  • Set aside and let rest for 10 minutes.
  • Slice into thin strips.
  • Divide the mustard evenly on the bottoms of the bun halves.
  • Next the meat, the onions, the brie and top with arugula.
  • Place the top on each and slice in half.
  • Enjoy.

Nutrition Facts : Calories 359.7, Fat 17.9, SaturatedFat 9.2, Cholesterol 69.3, Sodium 682.8, Carbohydrate 26.4, Fiber 1.9, Sugar 5.2, Protein 22.8

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