STEAK SAUCE RECIPE RECIPES

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STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE ...



Steak Gaucho-Style with Argentinian Chimichurri Sauce ... image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 14

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
1 tablespoon cayenne pepper
3 tablespoons salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
2 baguettes, sliced into 1/4-inch-thick slices

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)

ITALIAN BRACIOLE RECIPE WITH TENDER STRIPS OF STEAK & SAUCE



Italian Braciole Recipe with Tender Strips of Steak & Sauce image

In Italy Braciole are called involtini, you can probably found a version of this recipe for each region but the most traditional braciole recipe hails from Campania. Try this out and let us know what you think!

Provided by Nonna Box

Categories     Secondi

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 10

2 pounds flank steak (thinly sliced)
1/2 tsp salt
1/4 tsp pepper
1 cup grated parmesan
1/2 cup grated provolone
1/2 cup Italian breadcrumbs
1/2 tsp garlic powder
1 tsp dried basil
5 Tbsp olive oil
4 cups Tomato Sauce (or your grandmas Italian 'Sunday' Sauce!)

Steps:

  • In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside
  • Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.
  • Evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole. 
  • Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly. 
  • Add the tomato sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.
  • Serve hot along with the sauce! 

Nutrition Facts : Calories 385 kcal, CarbohydrateContent 12 g, ProteinContent 32 g, FatContent 23 g, SaturatedFatContent 10 g, CholesterolContent 85 mg, SodiumContent 1287 mg, FiberContent 2 g, SugarContent 5 g, ServingSize 1 serving

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