1、Steak and Vegetables with Chimichurri Sauce

  • Makes: 4 servings
  • Serving Size: 3 ounces cooked meat, 1 tomato skewer, 1/2 of a zucchini, 1/4 of a red onion, and about 2-1/2 tablespoons Chimichurri Sauce
  • Carb Grams Per Serving: 13
  • Steak and Vegetables with Chimichurri Sauce recipe

    Ingredients

    • 1pound boneless beef top sirloin steak, cut 1 inch thick
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon salt
    • 2cups grape tomatoes or cherry tomatoes
    • 2 medium zucchini and/or yellow summer squash, trimmed and halved lengthwise
    • 1 small red onion, cut into 1/2-inch-thick slices
    • Nonstick cooking spray
    • 1 recipe Chimichurri Sauce
    • 1cuplightly packed fresh flat-leaf parsley
    • 1/2 cuplightly packed fresh cilantro
    • 1/4 cupwhite wine vinegar
    • 2tablespoonswater
    • 1tablespoonolive oil
    • 6cloves garlic, minced
    • 1/4 teaspoonsalt
    • 1/4 teaspoonground black pepper
    • 1/4 teaspooncrushed red pepper (optional)

    Method

    Cut steak into four equal portions. Sprinkle chili powder and 1/8 teaspoon of the salt over the steak portions. Thread tomatoes onto four 6- to 8-inch skewers.* Lightly coat tomatoes and both sides of the zucchini and red onion slices with nonstick spray. Sprinkle vegetables with the remaining 1/8 teaspoon salt.
  • For a charcoal grill, place steak, tomato skewers, and vegetable slices on the rack of an uncovered grill directly over medium coals. Grill steak until desired doneness, turning once halfway through cooking. Allow 14 to 18 minutes for medium-rare doneness (145 degrees F) or 18 to 22 minutes for medium doneness (160 degrees F). Grill zucchini and onion slices for 10 to 12 minutes or until tender and lightly charred in places, turning occasionally. Grill tomatoes for 4 to 6 minutes or just until softened and lightly charred, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak, tomato skewers, and vegetable slices on grill rack over heat. Cover and grill as above.)
  • Slice steak and divide among four serving plates. Serve with grilled tomatoes, vegetable slices, and Chimichurri Sauce. One serving is about 3 ounces cooked meat, 1 tomato skewer, 1/2 of a zucchini, 1/4 of a red onion, and about 2-1/2 tablespoons Chimichurri Sauce.
  • In a blender or food processor, combine parsley, cilantro, vinegar, water, olive oil, garlic, salt, ground black pepper, and, if desired, crushed red pepper. Cover and blend or process with several on/off pulses until chopped, but not pureed.
  • Recipe Tip

    *Test Kitchen Tip: If using wooden skewers, soak in enough water to cover for 30 minutes before using.

    https://www.truecookbook.com/recipe/steak-and-vegetables-with-chimichurri-sauce-10912/

    2、Charred steak with chimichurri sauce

    Steak Argentinian style with a slightly sharp herby sauce
    Charred steak with chimichurri sauce recipe

    Ingredients

    Method

    1. Make the sauce by mixing together all the ingredients in a small bowl. Then set aside until ready to eat.
    2. Pat the steaks dry with kitchen paper. Mix together the olive oil, spices and a little salt, then rub or brush over both sides of meat. Heat a griddle pan or barbecue until hot and smoking. Cook the steaks for 3 mins each side for rare, 4 for medium and 5 for well done. Then remove to a board and leave to rest for a couple of mins. Slice the steaks on the diagonal into thin pieces and serve with the chimichurri sauce to spoon over.

    3、Steak with chimichurri sauce

    Serve up a juicy grilled sirloin with a piquant South American sauce of parsley, oregano, garlic and chilli - and chips, of course
    Steak with chimichurri sauce recipe

    Ingredients

    Method

    1. To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
    2. Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.

    4、Bavette with chimichurri sauce

    Steak with chimichurri sauce is a classic combination, but pickled jalapeños give it a modern twist
    Bavette with chimichurri sauce recipe

    Ingredients

    • 1½ kg bavette steak
    • 2 tbsp olive oil
    • 2 green chillies, sliced
    • 100ml extra virgin olive oil
    • small pack oregano, leaves picked
    • large pack parsley, leaves picked
    • 1 banana shallot, roughly sliced
    • 2 tbsp red wine vinegar
    • 2 garlic cloves, roughly sliced
    • 10 pickled jalapeños
    • zest 1 lemon

    Method

    1. Start by making the chimichurri sauce. Blitz all the ingredients in a food processor until they’re finely chopped but the sauce still has a little texture. Transfer to a bowl and season to taste. The sauce should be punchy, herby and fragrant, with a good kick of chilli. Cover with cling film and put in the fridge to let the flavours develop. Can be made a few days ahead – keep in the fridge until needed.
    2. Take the bavette out of the fridge 1 hr before cooking so it comes up to room temperature. Meanwhile, get your barbecue nice and hot, or heat a large griddle pan until it’s nearly smoking.
    3. Season the bavette liberally with flaky sea salt and a good grinding of black pepper, and rub with oil on both sides. Place on the barbecue or in a griddle pan and cook for 4-5 mins each side or until cooked to your liking.
    4. Rest the bavette for 5 mins, then thinly slice two-thirds of the meat, reserving 500g for the week ahead (see steak with panzanella and curried aubergine with bavette recipes). Taste your chimichurri sauce again and adjust the seasoning if necessary.
    5. Serve with the cheesy corn on the cob and blackened sweet potato mash, and the chimichurri sauce spooned over.

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