Chimichurri Steak Topper Recipes

Steps:

• In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.

Steps:

• In a bowl, whisk together the grapeseed oil, parsley, vinegar, jalapenos, chile flakes, garlic, lime juice and 2 teaspoons each salt and pepper. Set aside 1/2 cup of the chimichurri sauce for marinating the steak; reserve the remaining sauce for serving.
• Tenderize the skirt steak by pounding it lightly. Sprinkle the steak with kosher salt and black pepper, keeping in mind that there is salt and pepper in the marinade. Transfer to a bowl or dish and add the 1/2 cup chimichurri sauce. Marinate, refrigerated, at least 10 hours or overnight.
• When ready to cook the steak, heat a grill or saute pan to medium heat. Remove the steak from the marinade (discard the marinade). Grill the steak to medium-rare, 4 to 5 minutes per side, or cook to desired temperature or doneness. Let the steak rest for 5 minutes before slicing in thin strips on the bias.
• Put some steak slices on each plate and spoon over the reserved chimichurri. Serve with roasted carrots and roasted yucca or your favorite vegetable and starch. Enjoy!

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.

Steps:

• Combine vinegar, cilantro, onion, garlic, olive oil, salt, and pepper in a blender. Puree until smooth.

Steps:

• 1. In a food processor, pulse together all ingredients. OR pulse together all ingredients in a container with hand-held immersion blender.

Steps:

• Blend all marinade ingredients in a food processor.
• Taste, and adjust seasonings if desired.
• Score each side of the steaks 1/8 to 1/4-inch deep.
• Reserving 2/3 cup marinade mixture as sauce, place steak in large resealable plastic bag with remaining marinade mixture.
• Seal bag and marinate in refrigerator for at least 30 minutes.
• Grill steak over hot coals (discarding marinade) 10 minutes per side for medium-rare or to desired doneness.
• Let steak stand 5 minutes.
• Slice steak diagonally.
• Serve with reserved sauce mixture.