Best 4 Grilled Steak Tips With Chimichurri Recipes

STEAKS WITH CHIMICHURRI

Steps:

• First, make the chimichurri by placing the herbs and garlic into a food processor (or blender). Add the vinegar, red pepper flakes, salt and black pepper to taste.
• Pulse it a few times then continue pulsing while adding 3/4 cup of the olive oil. Keep pulsing until the mixture is pulverized, leaving just a little texture from the herbs. Transfer to a bowl, then cover and refrigerate until you need it (you can make it up to 1 day ahead, though it's best to make it the same day).
• Season the steak on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat and add the butter and remaining 2 tablespoons olive oil. When it's melted and starting to brown, add a steak. Fry until medium rare, 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If you're frying more steaks, just add a little more butter and oil to the pan as needed.)
• Slice the steak. Serve it with the chimichurri on the side.

GRILLED STEAK WITH CHIMICHURRI

Steps:

• To prepare sauce: Combine parsley, oregano, garlic, oil, vinegar, lemon juice, salt, and crushed red pepper in a small bowl.
• To prepare steak: Preheat grill to medium-high. Rub 1 Tbsp. of the sauce evenly over steak; sprinkle with salt. Grill the steak to the desired degree of doneness (130 degrees F for medium-rare), 3 to 4 minutes per side. Transfer to a clean cutting board and let stand for 10 minutes.
• Slice the steak across the grain. Divide the steak slices among 4 plates and spoon the remaining sauce over the top.

GRILLED SIRLOIN STEAK WITH CHIMICHURRI SAUCE

Steps:

• For Sauce: In a small skillet set over medium-high heat, heat oil and paprika until oil shimmers and paprika is fragrant, about 2 to 3 minutes. Remove skillet from heat and let cool.
• In the bowl of a food processor, combine parsley, oregano, red onion, garlic, and chili pepper flakes. Pulse to chop. Add vinegar and salt; pulse, and slowly drizzle in cooled oil with machine running. Chop until sauce is emulsified and chunky.
• For Steak: Heat the olive oil in a well-seasoned cast iron skillet over medium-high heat. Season steak season well with salt and pepper. Place steak in skillet on the fatty edge and cook until the fat has rendered into the pan and the edge is brown, about 3 minutes. Turn and cook the other edge for 2 minutes. Now cook the wide sides of the steak until nicely browned, about 6 minutes per side for medium-rare. Remove from skillet and let rest 10 minutes.
• Slice steak thinly, and serve with Chimichurri sauce.

GRILLED STEAK WITH CHIMICHURRI SAUCE

Steps:

• With a sharp knife, score the meat in a crisscross pattern, 6-8 times per side.
• The cuts should be shallow, no more than 1/4 inch deep.
• Place meat in a 9x13-inch baking dish and drizzle 3 tablespoons of red wine vinegar and 3 tablespoons of extra-virgin olive oil over the meat and let this marinate while you prepare the sauce.
• To prepare the sauce, combine remaining vinegar and oil, parsley, garlic, shallot, lemon juice, paprika, salt, and the pepper in a blender or food processor and puree until smooth.
• Heat grill or grill pan over medium-high heat until hot.
• Pat steaks dry with paper towels and then sprinkle with salt and pepper to taste and cook 4-5 minutes per side for medium-rare.
• Let steaks rest for 5 minutes, then cut them into thin slices on an angle, across the grain.
• Drizzle with the chimichurri sauce on top and serve.