STEAK WITH ARGENTINE HERB SAUCE RECIPE - GOOD HOUSEKEEPING
Argentines are well-known for their love of meat, and it's customary to serve grilled steaks and other meats with chimichurri sauce, a fresh sauce made with lots of green herbs.
Provided by GOODHOUSEKEEPING.COM
Categories low-carb Barbeque birthday dinner party Father's Day feed a crowd Fourth of July Mother's Day romantic meals Summer dinner main dish
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 6
Number Of Ingredients 10
Steps:
- Prepare outdoor grill for direct grilling on medium-high. Fit wire rack into jelly-roll pan. Prepare herb sauce: In food processor with knife blade attached, combine parsley, cilantro, and garlic; pulse until finely chopped. Add oil, vinegar, oregano, red pepper, and 1/8 teaspoon each salt and black pepper; pulse to blend. Pat steaks dry. Sprinkle 1/2 teaspoon each salt and pepper all over steaks. Immediately place on grill; cook 7 to 8 minutes for medium-rare or until desired doneness, turning over every 2 to 3 minutes. Transfer to wire rack. Let stand 5 minutes. Stir any meat juices into herb sauce. Slice steak; serve with sauce.
Nutrition Facts : Calories 445 calories
PAN-SEARED FLANK STEAK WITH HERB SAUCE | SOUTHERN LIVING
Flank steak is a great weeknight dinner option.
Provided by Lisa Cericola
Total Time 35 minutes
Number Of Ingredients 10
Steps:
- Heat a 12-inch cast-iron skillet over medium-high. Add 1 tablespoon of the oil to skillet, and swirl to coat. Sprinkle both sides of steak evenly with 1½ teaspoons of the salt and 1 teaspoon of the pepper. Cook steak in hot skillet, flipping about every 2 minutes, until a thermometer inserted in thickest portion of meat registers 125°F (for medium-rare), 5 to 7 minutes. Transfer steak to a cutting board; cover loosely with aluminum foil, and let rest 10 minutes.
- While steak rests, pulse parsley, cilantro, shallot, vinegar, garlic, and remaining ½ teaspoon each salt and pepper in a food processor until finely chopped, about 10 pulses, stopping to scrape down sides as needed. With processor running, slowly pour remaining ½ cup oil through food chute until mixture is thoroughly combined but still chunky, about 10 seconds.
- Cut steak diagonally against the grain into ¼-inch-thick slices, and arrange on a platter. Serve with roasted potatoes and herb sauce.
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Reviews 4.4
Calories 600 per serving
- 3.
Grill steaks 10 to 12 minutes for medium-rare (130 degrees) or 12 to 15 minutes for medium (140 degrees) turning once halfway through. Let rest 5 minutes. Grill bell peppers 5 minutes or until slightly charred. Serve steaks topped with herb sauce along with bell peppers and tomatoes.
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- Serve steaks with herb sauce and tomatoes. If desired, serve a mixed green salad with the steaks.
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Total Time 50 minutes
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Calories 448.3 calories per serving
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CAULIFLOWER STEAKS WITH LEMON-HERB SAUCE - PUREWOW
From purewow.com
Reviews 2.8
Total Time 45 minutes
Calories 359 calories per serving
- 1. Make the Herb Sauce: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside. 2. Make the Cauliflower Steaks: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with ? teaspoon smoked paprika, salt and pepper. 3. Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart. 4. To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately. Note: Leftover sauce will keep in the refrigerator for up to a week.
GRILLED FLANK STEAK WITH LEMON-HERB SAUCE - PUREWOW
From purewow.com
Reviews 2.8
Total Time 2 hours
Calories 434 calories per serving
- 1. Prepare the Steak: Place the flank steak in a large plastic ziplock bag. In a medium bowl, whisk the oil with the Worcestershire sauce, vinegar, garlic, chile powder and herbs to combine. Pour the mixture over the steak and seal the bag. Marinate, refrigerated, for up to 1 hour. 2. While the Steak Marinates, Make the Sauce: Whisk the oil with the anchovies, garlic, mustard, lemon zest and lemon juice to combine. Stir in the herbs and season with salt and pepper. 3. When the steak is finished marinating, remove it from the bag and brush off the excess marinade. Season with salt and pepper. 4. Grill the Steak: Cook the steak on a hot grill (or grill pan) until it is well browned on the outside and reaches the desired doneness, about 5 to 7 minutes per side for medium rare. 5. Remove the steak from the grill and let it rest for 15 minutes. Slice the steak and serve immediately with the sauce.
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