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Steak with Chipotle-Lime Chimichurri Recipe

Steak with Chipotle-Lime Chimichurri Recipe

Steak with Chipotle Lime Chimichurri

A simple steak recipe that's topped with a tangy and spicy chimichurri sauce. Try serving this at your next outdoor BBQ or for an easy weeknight meal.

Ingredients

  • 2 cups chopped fresh parsley
  • 1 ½ cups chopped fresh cilantro
  • 1 small red onion, quartered
  • 5 garlic cloves, quartered
  • 2 chipotle peppers in adobo sauce
  • ½ cup plus 1 tablespoon olive oil, divided
  • ¼ cup white wine vinegar
  • ¼ cup lime juice
  • 1 tablespoon dried oregano
  • 1 teaspoon grated lime peel
  • 1 ¼ teaspoons salt, divided
  • ¾ teaspoon pepper, divided
  • 2 beef flat iron steaks or top sirloin steaks (1 pound each)

Directions

For the chimichurri, place the parsley, cilantro, onion, garlic, and chipotle peppers in a food processor; cover and pulse until minced. Add ½ cup oil, vinegar, lime juice, oregano, lime peel, ½ teaspoon salt, and ¼ teaspoon pepper; cover and process until blended. Cover and refrigerate until serving. Drizzle steaks with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done, 170 degrees). Thinly slice across the grain; serve with chimichurri.


Flank Steak with Chimichurri Sauce

This dish is heavy in the rotation in the Tila house! It's delicious and gives you high chef cred to your guests.

Technique tip: Make sure to use a thermometer to measure doneness. 125 F-130 F for medium-rare. Every +10 degrees is a doneness. Med/Med well/Well.

Swap option: Any steak will work like rib eye, filet or shoulder.


Recipe Steps

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

Preheat oven to 400 degrees

Set butter on counter to soften

If using any fresh produce, thoroughly rinse and pat dry

Prepare a baking sheet with foil and generously spray with cooking spray


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Love this grilled chimichurri flank steak?

Why not try a few of my other delicious grilled recipes?

  • Sweet Soy Marinated Grilled Chicken Thighs
  • Grilled Sourdough Panzanella Salad
  • Grilled Lamb Chops with Pistachio Mint Pesto
  • Grilled Sweet and Sour Turkey Kebabs
  • Chili Mango Lime Grilled Chicken Thighs
  • Grilled Chicken Sausage Pizza


Chipotle Lime London Broil with Cilantro Chimichurri

This spicy, chipotle marinade enhances the smokiness imparted by the grill. Add cilantro "chimichurri," a riff on the Argentinian classic, for even more fantastic flavor!

Ingredients

Chipotle Lime London Broil:

  • 1 can chipotle en adobo
  • 1 bunch cilantro stems (reserve leaves for chimichurri)
  • 1 head roasted garlic
  • 1 lime, juiced
  • 1 Fresh to Market Angus London Broil
  • Salt and pepper to taste

Cilantro Chimichurri:

  • 1 bunch cilantro leaves
  • 2 cloves garlic
  • 1 jalapeño, roasted
  • 1 lime, juiced
  • ¼ cup vegetable oil

Preparation

In a blender or food processor, combine the chipotle, roasted garlic, cilantro stems, and lime juice, and puree until smooth. Salt and pepper the steak and then coat with the chipotle marinade. Refrigerate and allow to marinate for at least 2 hours, or up to overnight.

Preheat the grill over medium-high heat.

Grill the steak over direct heat for 6-8 minutes per side for medium doneness.

While the steak is grilling, prepare the chimichurri. In a blender or food processor, add the cilantro leaves, garlic, jalapeño and lime juice. While the blender is running, slowly add the oil. Refrigerate until the steaks are cooked.

When the steak reaches an internal temperature of 135°F, remove from grill and allow to rest for at least 10 minutes. Slice on a heavy bias, and serve with a liberal helping of chimichurri.


Pan-Seared Steak with Red Chimichurri

When it comes to steak, we skip marinades and opt instead to apply bold flavorings immediately after cooking so that as the meat rests, the muscle fibers relax and absorb the seasonings. Then after slicing, we finish the steak with additional sauce or relish for a fresh infusion of flavor. In this recipe, Argentinian red chimichurri&mdashthe lesser-known sibling of green chimichurri&mdashadds rich, spicy, herbal notes to simple pan-seared steak. If using flank or skirt steak, cut the meat into two or three pieces that fit comfortably in the skillet.


Grilled Hanger Steak with Chimichurri Sauce

Recipe adapted from John Manion, La Sirena Clandestina, Chicago

Yield: 4 servings

Prep Time: 20 minutes (plus optional overnight chilling and 40 minutes resting)

Cook Time: 11 minutes

Total Time: 1 hour, 15 minutes (plus optional overnight chilling)

Ingredients

3 cups flat-leaf parsley leaves (from about 3 bunches), very finely chopped

6 garlic cloves, very finely chopped

1½ teaspoons finely chopped fresh oregano leaves

¼ cup distilled white vinegar

1 tablespoon plus 1 teaspoon kosher salt, divided

1 teaspoon freshly ground black pepper

¾ teaspoon dried red pepper flakes

2 teaspoons grapeseed or canola oil

Directions

1. In a medium-size airtight container, stir together the parsley, garlic, oregano, vinegar, 2 teaspoons of the salt, the black pepper, red pepper flakes and bay leaf. Stir in the olive oil, cover and refrigerate the chimichurri sauce overnight.

2. Set the hanger steak on a cutting board and season both sides with the remaining 2 teaspoons of salt. Let the steak sit out at room temperature for 30 minutes. While the steak rests, remove the chimichurri from the refrigerator and let it sit out at room temperature.

3. Heat a grill pan or cast-iron skillet over high heat for 2 minutes (or heat a charcoal or gas grill to medium-high heat). Use tongs and a folded paper towel to lightly coat the pan with the grapeseed oil (or to grease the grill grates), then place the steak in the pan (or on the grill) and cook, without moving, until the steak is deeply browned, 5 to 6 minutes. Turn the steak over and grill the other side until browned, about 3 minutes longer for medium-rare. Transfer the steak to a cutting board and let it rest 10 minutes before slicing crosswise and against the grain. Serve smothered with the chimichurri sauce.


Grilled Skirt Steak with Chimichurri Sauce

A perfect dish for simple Summer entertaining! How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers it will be quite squishy. That's what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that's what a very well done steak feels like.

Wine Paring Suggestion: Cabernet Sauvignon

Ingredients

1 cup flat leaf Italian parsley, packed
½ cup fresh cilantro leaves, packed
3 cloves garlic, coarsely chopped
2 teaspoons chopped fresh oregano
1 shallot, quartered
Pinch of crushed red pepper
6 tablespoons extra virgin olive oil
1 1/2 tablespoons sherry vinegar
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
2 pounds skirt steak
Lemon wedges as a garnish

Instructions

To make the chimichurri sauce, place the parsley, cilantro, garlic, oregano, shallot, crushed red pepper, olive oil, sherry vinegar and lemon juice. Pulse until it begins to get smooth but has some texture. Season with salt and pepper.

Score the meat by cutting ¼-inch cuts about an inch apart across the grain of the meat. Place the skirt steak in a large ziplock bag with 3 tablespoons of the chimichurri sauce. Shake the bag and massage the sauce over the steak. Let marinate in the refrigerator for 2 to 3 hours. Reserve the remaining chimichurri sauce for serving with the meat.

One hour before dinner, preheat an outdoor grill. Remove the skirt steak from the ziplock bag and sprinkle with salt and pepper. Grill 4 to 5-inches from the heat source until the meat is charred on the outside, about 4 minutes per side. Transfer the meat to a cutting board and let rest for 5 minutes. Thinly slice the skirt steak across the grain and place on a warm platter.

Serve immediately, passing the chimichurri sauce at the table.

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Skirt steak with chimichurri recipe

Skirt or hanger steak is known as the butcher&rsquos cut because they always used to keep it behind for themselves. It&rsquos cheap, but incredibly flavourful. It needs to be cooked quickly and over a very high heat, preferably a ripping hot barbecue.

If not, a smoking hot cast iron griddle pan will do but don&rsquot forget to turn your extractor fan on. If you can&rsquot find skirt steak, go for steak with a bit of texture, like rump.

This steak recipe is served with a take on traditional Argentinian herby sauce chimichurri. It's best made a few hours in advance and left to chill in the fridge. But remember to remove 20 minutes before serving to allow the sauce to come up to room temperature.

Ingredients

  • 1 shallot, peeled
  • 3 cloves of garlic, peeled
  • 1 red chilli
  • 1 small bunch each of fresh mint, parsley, coriander (cilantro) and dill, finely chopped
  • 3 tbsp red wine vinegar
  • 100 ml extra-virgin olive oil, plus extra if necessary
  • 0.5 unwaxed lemon, zest only
  • 1 pinch each of salt and freshly ground black pepper
  • 1 shallot, peeled
  • 3 cloves of garlic, peeled
  • 1 red chilli
  • 1 small bunch each of fresh mint, parsley, coriander (cilantro) and dill, finely chopped
  • 3 tbsp red wine vinegar
  • 3.5 fl oz extra-virgin olive oil, plus extra if necessary
  • 0.5 unwaxed lemon, zest only
  • 1 pinch each of salt and freshly ground black pepper
  • 1 shallot, peeled
  • 3 cloves of garlic, peeled
  • 1 red chilli
  • 1 small bunch each of fresh mint, parsley, coriander (cilantro) and dill, finely chopped
  • 3 tbsp red wine vinegar
  • 0.4 cup extra-virgin olive oil, plus extra if necessary
  • 0.5 unwaxed lemon, zest only
  • 1 pinch each of salt and freshly ground black pepper
  • 1 kg skirt steak, trimmed of any excess fat and connective tissue, at room temperature
  • 4 tbsp olive oil
  • 1 pinch each of salt and freshly ground black pepper
  • 2.2 lbs skirt steak, trimmed of any excess fat and connective tissue, at room temperature
  • 4 tbsp olive oil
  • 1 pinch each of salt and freshly ground black pepper
  • 2.2 lbs skirt steak, trimmed of any excess fat and connective tissue, at room temperature
  • 4 tbsp olive oil
  • 1 pinch each of salt and freshly ground black pepper

Details

  • Cuisine: Argentinian
  • Recipe Type: Steak
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 10 mins
  • Serves: 6

Step-by-step

  1. First make the chimichurri. Finely mince the shallot, garlic and chilli and place in a mixing bowl with the herbs.
  2. Add the vinegar, oil and lemon zest and mix thoroughly. The oil should just cover the herb mixture, so add a little more if necessary. Add salt and pepper to taste.
  3. Cover and leave in the fridge for at least a few hours before serving. Store the chimichurri in an airtight container in the fridge for up to 5 days.
  4. To make the steak, first ensure the steak has come up to room temperature &ndash remove it from the fridge at least 30 minutes before cooking.
  5. Heat the barbecue, grill pan or griddle pan until smoking hot.
  6. Rub the steak with the olive oil and season generously with salt and pepper. Halve the steak if it&rsquos too big for your pan.
  7. Place on the grill, or in the pan, and cook for 4&ndash5 minutes on each side for medium-rare. Resist the temptation to touch it, and turn it only once. This will allow a beautiful, crunchy char to develop on each side.
  8. Remove and place on a chopping board, cover with foil and leave to rest for 10 minutes.
  9. Slice thinly, against the grain, and spoon over some chimichurri to serve.

This recipe is from LEON Happy Fast Food by Rebecca Seal, Jack Burke and John Vincent. Published by Conran Octopus, £16.99. Photography by Steven Joyce.

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Watch the video: Chipotle Lime Chicken Drummettes w Avocado Sauce (January 2022).