Steakhouse Strip Steaks With Chimichurri Recipes

ROASTED NEW YORK STRIP STEAK WITH CHIMICHURRI SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
• Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
• Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
• Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
• Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
• Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
• Serve the steak alongside the Chimichurri Sauce.

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE

Steps:

• Preheat a grill.
• Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
• Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
• Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
• Recommended beverage: Argentinian Malbec (red)

ARGENTINIAN STEAK WITH RED CHIMICHURRI

Steps:

• Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
• Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
• Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
• Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
• Place steaks into marinade and refrigerate for 6 hours, to overnight.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

STEAKHOUSE STRIP STEAKS WITH CHIMICHURRI

Steps:

• Brush steaks with oil. Combine the cumin, salt and pepper. Rub over steaks; set aside., In a large skillet, saute onions and garlic in 2 tablespoons oil until tender. Cool slightly., In a food processor, combine the onion mixture, herbs, chilies, salt and pepper; cover and process until finely chopped. Add broth and lime juice. While processing, gradually add remaining oil in a steady stream., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with chimichurri and lime wedges.

PAN-SEARED STEAKS WITH CHIMICHURRI SAUCE

Steps:

• Heat a 10-inch cast-iron skillet over high heat until very hot. Season steaks on both sides with salt and pepper. Add half the butter to one side of skillet, and immediately place steak on top; repeat with remaining butter and steak. Do not move meat. Cook for 2 minutes, turn, and continue cooking until an instant-read thermometer reaches 125 degrees for medium-rare or 130 degrees for medium.
• Transfer steaks to a plate; let rest 5 to 10 minutes before serving with chimichurri sauce.

GRILLED STRIP LOIN STEAK WITH BACON CHIMICHURRI

Steps:

• Marinate the steak: In a large, shallow dish (or large ziplock bag), combine the garlic, thyme, rosemary, wine, onion and olive oil. Ad the steaks and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
• Chimichurri Sauce:.
• In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt & pepper.
• In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels, and let cool, the finely chop. Pour excess bacon fat out of skillet keeping 2 Tbsp in it.
• Cooking:.
• LIght a grill. Remove steaks from marinade and season with salt & pepper. Grill the steaks over high heat until charred all over, about 7 - 8 minutes per side. Transfer to a cutting board and sit at rest for 5 minutes.
• Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl.
• Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.
• Serve with a Chilean Cabernet which echoes the herbal marinade for these flavourful steaks.

CHURRASCO STRIP STEAK WITH CHIMICHURRI SAUCE

Steps:

• Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks.
• Pour on marinade and let them stand all day.
• Using parsley leaves fill measuring cup to make 1 full packed cup.
• Mix together all sauce ingredients except oil in a food processor or blender to form a paste.
• Dribble in a little oil at a time until fully blended.
• Taste, add more seasonings if desired.
• Set aside.
• Take steaks out of marinade and pat dry.
• Grill on hot grill until medium-rare (Ok, Hubby teases me, I like mine a little more done than that).
• Serve with some sauce spooned over each steak.

SUNNY'S BREAKFAST STEAK AND EGGS WITH CHIMICHURRI

Steps:

• For the chimichurri: Add the vinegar, olive oil, oregano, red chile flakes, garlic and parsley to a food processor. Season with salt and pepper and pulse gently until just chopped. Add half of the chimichurri to a plastic bag and reserve the rest for serving.
• For the steaks: Add the steaks to the bag with the chimichurri and make sure they are coated. Seal and rest at room temperature for 2 hours.
• Bring a grill pan to medium-high heat.
• Remove the steaks from the bag, making sure to remove as much chimichurri from them as possible. Season the steaks with salt and pepper. Grill on one side for 2 to 3 minutes, then flip and grill until the internal temperature is 125 degrees F for medium rare, 2 to 3 minutes more. Remove to a plate, cover and let rest for 10 minutes.
• For the eggs: Whisk the eggs with 2 teaspoons water in a large bowl until combined and frothy.
• Add the butter to a large nonstick pan over low heat and as it melts, tilt the pan to make sure the butter coats the bottom and sides. Pour the eggs into the pan and allow them to sit until a thin layer begins to set on the bottom and sides of the pan, about 30 seconds. Using a whisk, gently scrape the bottom and sides of the pan using a twisting motion to free any eggs attached to the corners and sides of the pan. Allow the eggs to rest again for another 30 seconds, then "scramble" again with the whisk. Repeat this step until the eggs are almost done but still wet, about 6 minutes total. Season with a pinch of salt and a grind of pepper. Remove the pan from the heat and continue to "scramble" them with the whisk to finish, about 30 more seconds. Serve with the rested steaks and reserved chimichurri.

GRILLED NEW YORK STRIP STEAKS WITH PEACH CHIMICHURRI

Steps:

• Remove lower stems of the parsley, rinse and pat dry (I use a salad spinner for this).
• In the bowl of a food processor, add parsley, garlic, vinegar, fresh thyme, onion, fresh basil, 1/2 tsp salt, 1/4 tsp pepper and red pepper flakes.
• Process until smooth, pour into a medium-size bowl and set aside.
• Heat the grill to medium heat.
• While grill is heating up, slice the peaches in half, remove the pit and baste each side with 1 tsp olive oil
• Grill peaches 4 minutes each side. Set aside to cool.
• Chop tomatoes, making sure to remove the seeds.
• Next chop the cooled peaches.
• Stir the remaining 6 tbsp of olive oil into the chopped herb mixture until combined. Add peaches and tomatoes. Cover with plastic wrap and let the mixture sit for 2-3 hours to marinate.
• Preheat the grill to medium. Season with steaks with salt and pepper.
• Grill 11-14 minutes for a 1" thick strip on charcoal or 11-15 minutes on a gas grill to desired doneness (145 degrees F for med-rare and 160 degrees F for medium.
• Remove from the grill and allow the steaks to rest for 5 minutes. Spoon sauce over steak and serve.