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    Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri

    4 servings

    porções

    25 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    2 jalapeño chilis

    2 cups cilantro leaves and sprigs, finely chopped

    2 cups parsley leaves and sprigs, finely chopped

    2 medium cloves garlic, minced (about 2 teaspoons)

    3 tablespoons juice from 3 to 4 limes

    3 tablespoons dry red wine

    1 tablespoon red-wine vinegar

    1/2 cup extra-virgin olive oil, plus more for brushing

    Kosher salt and freshly ground black pepper

    2 pounds skirt steak

    Instruções

    Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilis.

    In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.

    If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.

    Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.

    Nutrição

    Tamanho da Porção

    serves 4

    Calorias

    674 kcal

    Gordura Total

    52 g

    Gordura Saturada

    14 g

    Gordura Insaturada

    0 g

    Gordura Trans

    -

    Colesterol

    101 mg

    Sódio

    636 mg

    Carboidrato Total

    5 g

    Fibra Dietética

    2 g

    Açúcares Totais

    1 g

    Proteína

    44 g

    4 servings

    porções

    25 minutes

    tempo total
    Começar a Cozinhar

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    Ingredientes

    2 jalapeño chilis

    2 cups cilantro leaves and sprigs, finely chopped

    2 cups parsley leaves and sprigs, finely chopped

    2 medium cloves garlic, minced (about 2 teaspoons)

    3 tablespoons juice from 3 to 4 limes

    3 tablespoons dry red wine

    1 tablespoon red-wine vinegar

    1/2 cup extra-virgin olive oil, plus more for brushing

    Kosher salt and freshly ground black pepper

    2 pounds skirt steak

    Instruções

    1

    Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilis.

    2

    In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.

    3

    If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.

    4

    Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.