Grilled Gaucho Steak with Chimichurri Sauce

Chimichurri sauce
March 22, 2006

Makes about 1 cup

2 bunches flat-leaf parsley, rinsed

1/4 cup fresh oregano leaves

1/4 cup chopped fresh chives

1 clove garlic

1 teaspoon kosher salt

1/4 teaspoon crushed red pepper, or more to taste

1 tablespoon red wine vinegar

2 tablespoons lemon juice

1/2 cup olive oil, or more to taste

Trim and discard the stems of the parsley and coarsely chop the leaves.
In a food processor, combine the parsley, oregano, chives, garlic, salt, red pepper, vinegar, and lemon juice. Work the mixture until smooth.
With the machine running, add 1/2 cup of oil in a thin, steady stream. Add a little more oil, if necessary, to thin the sauce. Taste for seasoning and add more salt and red pepper, if you like.

Adapted from Jay Murray

Rachael's Chimichurri Chicken Bites Recipe courtesy Rachael Ray
May. 18 at 6:30 PM

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 8 servings

This recipe is my take on chimichurri, oil, vinegar, onions and garlic, herbs and spices that serve as both marinade and dipping sauce.

1 rounded tablespoon sweet paprika

3/4 cup flat-leaf parsley leaves, a couple of handfuls

3 tablespoons fresh oregano leaves

3 tablespoons fresh thyme leaves

2 bay leaves, crumbled

1/2 small white onion, coarsely chopped

3 cloves garlic

1 teaspoon cayenne

1 cup extra-virgin olive oil, eyeball it

1/4 cup red wine vinegar, 3 splashes

1 teaspoon coarse salt

1 1/2 to 1 3/4 pounds chicken tenders

Preheat a grill pan over high heat.
In a food processor combine paprika, parsley, oregano, thyme, bay leaves, onion, garlic and cayenne. Finely chop the mixture by pulsing.

Heat oil in a small pan over medium low heat. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings.

Cut chicken tenders into thirds and place in a shallow dish. Wash hands.

Spoon half of your chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimichurri sauce for dipping.

Episode#: TM1D11
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Grilled Gaucho Steak with Chimichurri Sauce Recipe courtesy Michael Chiarello

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 18 minutes
Yield: 8 servings

3 red onions, peeled and sliced 1/2-inch thick

1/4 cup extra-virgin olive oil, for brushing

3 pounds skirt steak

Chili Water, recipe follows

8 fresh pita breads

4 vine-ripened tomatoes

1/2 pound blue cheese

1/2 cup plus 1 teaspoon Chimichurri Sauce, recipe follows

Prepare a medium-hot fire in the grill.

Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a platter and reserve. Place the steaks on the grill. Baste a couple of times with Chili Water and cook until done, about 4 to 6 minutes on each side. Transfer to a platter.

Lightly brush the pita bread with olive oil and grill for 1 minute to heat through.

Slice the tomatoes into 1/4-inch slices and then cut the slices in half. Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top. Transfer to the oven to keep warm. Slice the meat lengthwise into 1/2-inch slices and put into a bowl. Toss the meat with 1/2 cup Chimichurri Sauce. Remove the pita from the oven and divide the meat between them. Place the sliced tomatoes on the side of the meat and top all with rings of grilled onion. Spoon the remaining 1 teaspoon of Chimichurri Sauce over top and serve.

Chili Water:

1 tablespoon smoked paprika

2 tablespoons salt

1 cup warm water

Mix all ingredients together.

Chimichurri Sauce:

1 bunch fresh flat-leaf parsley, finely chopped

2 bay leaves

6 cloves garlic, minced

1 1/2 teaspoons smoked paprika

1 tablespoon fresh oregano leaves, finely chopped

1/2 cup red wine vinegar

1 1/2 cups extra-virgin olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated. Makes 2 1/2 cups.

Episode#: MO0407
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Churrasco with Chimichurri Recipe courtesy Steven Raichlen

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 5 minutes
Yield: 4 servings

5 to 6-inch piece of beef tenderloin (cut from the center-about 1 1/2 pounds)

Three Herb Chimichurri: :

1 cup cilantro leaves

1/2 cup fresh mint leaves

1 cup flat-leaf parsley

6 cloves fresh garlic, peeled

1/2 teaspoon hot pepper flakes

1 cup extra-virgin olive oil

1/3 cup white vinegar

1/3 cup water

1 teaspoon salt

1/2 teaspoon black pepper

Special Equipment: 2 cups oak chips, soaked in cold water for 1 hour, then drained (optional)

Prepare the chimichurri. Combine the herbs and garlic in a food processor and finely chop. Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce. Correct the seasoning, adding salt or vinegar, to taste. The chimichurri should be highly seasoned. Pour a 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. Place each slice between 2 sheets of plastic wrap and pound with the side of a cleaver (or a scaloppini pounder) to a thickness of 1/4-inch. Arrange the steaks on top of the chimichurri in the baking dish. Pour another 1/4 of the chimichurri on top. Marinate the beef for 30 minutes to 1 hour.
Set up the grill for direct grilling and preheat to high. If using charcoal, toss the chips directly on the coals. If using gas, place them in the smoker box and preheat until you see smoke. If your grill lacks a smoker box, use a foil smoking pouch. Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.

Episode#: CCSP08
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Steak Gaucho-Style with Argentinian Chimichurri Sauce Recipe courtesy Bob Blumer

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings

Argentinian Chimichurri Sauce:

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

Steak:

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

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)

Episode#: SG2004
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Corn Fritters with Herb Salsa and Fresh Cheese: Arepitas with Chimichurri and Queso Fresco Recipe courtesy Susanna Goihman, Azafran restaurant, Philadelphia

Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Inactive Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: 6 servings

Chimichurri:

1 Spanish onion

1/3 cup olive oil

1/3 cup freshly squeezed lime juice

1 bunch fresh flat-leaf parsley

1 bunch fresh cilantro leaves

3 sprigs fresh oregano, leaves picked

2 large cloves garlic

1 jalapeno, stemmed and chopped

Kosher salt and freshly ground black pepper

Arepitas:

2 cups harina pan (precooked white corn flour), or cornmeal

1/2 cup grated Parmesan

1 teaspoon fine salt

2 cups lukewarm water

1/2 cup milk

3 tablespoons vegetable oil, plus more for frying

1/2 pound queso fresco, crumbled

Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped. Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. Stir the milk mixture into the flour mixture. Using your hand, knead the mixture until a firm but malleable dough is formed. Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.

Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.

Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.

Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown. Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.

Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.

Episode#: SS1D31
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 6 minutes
Yield: 2 to 4 servings

1 pound filet mignon, cut in 1-inch cubes, coated with olive oil and divided among 4 skewers

Chimichurri:

1 bunch fresh parsley, chopped

8 cloves garlic, minced

3/4 cup olive oil

1/4 cup sherry wine vinegar

3 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cayenne pepper

Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment.

Sabana Chimichurri Salad Recipe courtesy Susan Feniger and Mary Sue Milliken

Recipe Summary
Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 15 minutes
Yield: 2 servings

1/2 pound white mushrooms, cleaned and quartered

2 tablespoons olive oil

1 tablespoon chopped garlic

1/4 cup red wine vinegar

2 bunches watercress, washed and stems trimmed

1 carrot, julienned

1 red bell pepper, julienned

1 small jicama, peeled and julienned

2 (8-ounce) beef tenderloin filets

2 teaspoons vegetable oil

Chimichurri Dressing, recipe follows

1 tablespoon butter

2 eggs

Salt and freshly ground black pepper

In a small hot skillet, saute the mushrooms in olive oil. Add the chopped garlic and then deglaze the pan with red wine vinegar. Remove from the heat and cool. Meanwhile, in a large bowl, mix together the watercress, carrot, red bell pepper, and jicama. Add the cooled mushrooms and toss lightly to combine. Set aside.
To flatten the steaks, coat 4 (15 by 12-inch) sheets of plastic wrap or parchment paper with 1/2 teaspoon of vegetable oil each. Sandwich each tenderloin, with the grain running vertically, between 2 sheets (with the oiled side facing the meat). Flatten each steak with the flat side of a heavy cleaver or mallet, using steady, even sweeping strokes from the center out as you would roll pie dough, until the steak is a thin oval of about 14 by 10 inches. It should be thin like a blanket, hence the name sabana. This process takes about 5 minutes per steak.

Preheat a lightly oiled very large nonstick skillet or cast-iron pan over high heat. Peel the paper off the steaks and brush both sides with the Chimichurri Dressing. Sear steaks, 1 at a time, in the hot pan, about 1 to 2 minutes per side. The cooking time will not be long because the steaks have been pounded so thin.

Melt the butter in a small hot skillet. Crack the eggs into the pan and season with salt and pepper, to taste. Cook eggs sunny side up.

To serve, place 1 steak on a large serving plate. Toss the salad with the remaining Chimichurri dressing to coat; serve the salad over the steak. Slide a fried egg on top of each and serve.

Chimichurri Dressing:

1 teaspoon chopped garlic

1/4 teaspoon red chili flakes

1 tablespoon chopped parsley

3 ounces red wine vinegar

8 ounces olive oil

Salt

In a small bowl, whisk together all ingredients.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Episode#: BF1F09
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Sabana Chimichurri Salad Recipe courtesy Mary Sue Milliken and Susan Feniger

Recipe Summary
Difficulty: Medium
Prep Time: 40 minutes
Inactive Prep Time: 30 minutes
Cook Time: 14 minutes
Yield: 2 servings

Chimichurri Dressing:

1 teaspoon chopped garlic

1/4 teaspoon red chili flakes

1 tablespoon chopped parsley

3 ounces red wine vinegar

8 ounces olive oil

Salt

Sabana Salad:

1/2 pound white mushrooms, cleaned and quartered

2 tablespoons olive oil

1 tablespoon chopped garlic

1/4 cup red wine vinegar

2 bunches watercress, washed and stems trimmed

1 carrot, julienned

1 red bell pepper, julienned

1 small jicama, peeled and julienned

2 (8-ounce) beef tenderloin fillets

2 teaspoons vegetable oil

2 eggs

1 tablespoon butter

Salt and freshly ground black pepper

In a small bowl, whisk together the garlic, red chili flakes, parsley, red wine vinegar, salt and olive oil. In a small hot skillet, saute the mushrooms in olive oil. Add the chopped garlic and deglaze the pan with red wine vinegar. Remove from heat and cool. Meanwhile, in a large bowl, mix together the washed watercress, carrots, red bell peppers, jicama and the cooled mushrooms.
To flatten the steaks, coat 4 (15 by 12-inch) sheets of plastic or parchment paper with 1/2 teaspoon each of the oil. Sandwich each tenderloin, with the grain running vertically, between 2 sheets (with the oiled side facing the meat). Flatten each piece with the flat side of a heavy cleaver or mallet, using steady, even sweeping strokes from the center out as you would roll pie dough, until the steak is a thin oval of about 14 by 10 inches. It should be thin like a blanket, hence the name sabana. (It takes about 5 minutes per steak.)

Preheat a lightly oiled very large nonstick skillet or cast iron pan. Peel the paper off the steaks and brush both sides with Chimichurri Dressing. Sear, 1 at a time, in the hot pan, 1 to 2 minutes per side.

Melt butter in a small hot skillet. Crack the eggs in the pan and season with salt and pepper. Cook eggs sunny side up.

To serve, put a steak on a large serving plate. Toss salad to coat with the remaining Chimichurri dressing and place over the steak. Slide a fried egg on top of each and serve.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Episode#: BE1E10
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Grilled Sirloin Steak with Chimichurri Sauce From Food Network Kitchens

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Inactive Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 4 (5-ounce) steak servings; 1 1/4 cup sauce

Smoky Chimichurri Sauce:

1/2 cup extra virgin olive oil

1/4 teaspoon smoked hot paprika

2 cups lightly packed parsley leaves

2 tablespoons fresh oregano leaves

1/4 cup chopped red onion

1 clove garlic

1/4 teaspoon chili pepper flakes

6 tablespoons red wine vinegar

1 teaspoon coarse salt

Steak:

2 teaspoons olive oil

1 1/2 pounds sirloin steak, 1 1/4 inches thick

Salt and freshly ground black pepper

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.

Note: Although the chimichurri can be refrigerated for a day, the sauce is best made just before eating, as the acid in the marinate will turn the parsley army-green if it sits for more than a few hours.

Nutrition Information
Nutritional Analysis per serving Calories 497
Fat 37 grams Saturated Fat 7 grams
Carbohydrates 4 grams Fiber 1 gram
Protein 37 grams

Recipe Summary
Difficulty: Easy
Prep Time: 1 hour
Cook Time: 8 minutes
Yield: 8 servings

Steaks:

8 rib-eye steaks 8 to 10 ounces each

Chimichurri marinade

Salt and freshly ground pepper

Dried Chile-Mustard

Chimichurri Marinade:

6 cloves garlic

3 fresh bay leaves

2 jalapeno peppers, coarsely chopped

1 tablespoon kosher salt

1/2 cup white wine vinegar

1 tablespoon ancho chile powder

1/2 cup finely chopped cilantro

1/2 cup finely chopped flat-leaf parsley

1/4 cup finely chopped oregano leaves

3/4 cup olive oil

Place all the ingredients in a food processor and process until smooth.

Dried Chile -Mustard Sauce:

2 cups Dijon mustard

1/4 cup whole grain mustard

3 tablespoons ancho chile powder

3 tablespoons warm water

Place all ingredients in a small bowl and mix well.

Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.

Episode#: HG1B38
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Gaucho-Grilled Steak with Chimichurri Sauce Recipe courtesy Tyler Florence

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 35 minutes
Cook Time: 8 minutes
Yield: 4 to 8 servings

Chimichurri:

6 garlic cloves, minced

2 jalapenos, minced

1/4 cup red wine vinegar

1 bunch fresh flat-leaf parsley, finely chopped

1 handful fresh oregano, finely chopped

2 limes, juiced

1 cup olive oil

1 teaspoon kosher salt

1 teaspoon crushed black peppercorns

4 pounds skirt steak, trimmed of excess fat

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Marinate the steak in olive oil for 30 minutes, turning to coat both sides.

Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.

Episode#: FO1D55
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

White Bean and Churrasco Salad Recipe courtesy Michelle Bernstein

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 1 minute
Cook Time: 2 hours
4 servings

Chimichurri:

4 cloves garlic

1 tablespoon aji molido (Argentine ground pepper)

Pinch coarse sea salt

1/4 cup white wine vinegar

1/4 cup water

Olive oil

2 (1 1/2 pound) skirt steaks, cleaned of silver skin

2 cups dry white beans, allow to soak in water 24 hours before cooking

1 strip smoked bacon

1 yellow onion, halved

1 bunch scallions, sliced thinly

1 cup red teardrop tomatoes, halved

1 cup yellow teardrop tomatoes, halved

1 red pepper, roasted, peeled, and cut into julienne

1 yellow pepper, roasted, peeled, and cut into julienne

1/4 cup chopped parsley

1 tablespoon Dijon mustard

Chimichurri: Combine garlic, aji, and salt in a mortar. Add vinegar, water, and drizzle in oil.
Steak: Marinate steak in all but 1 tablespoon chimichurri for about 1 hour, covered and refrigerated.

In a large pot, cover beans with water and cook with bacon and onion, without salt. Allow to simmer until tender, about 1 1/2 hours. Strain the beans, reserving the cooking liquid. Remove and discard the bacon and onion. Put back the cooking liquid on the stove, allow to boil until cooking liquid is starchy and thick. Reserve 1 cup.

Grill steak until medium rare, about 2 to 3 minutes on each side.

Slice steak into 2-inch pieces. Mix into the beans add all the other ingredients, including the reserved chimichurri and reduced cooking liquid. Season and serve at room temperature.

Chimichurri Sauce Recipe courtesy Food Network Kitchens Get Grilling, Meredith 2005

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Yield: 2 1/2 cups

6 cloves garlic, sliced

2 shallots, sliced

2 cups packed fresh flat-leaf parsley

1/4 cup fresh oregano leaves

1 heaping tablespoon kosher salt

1 teaspoon crushed red pepper flakes

1 cup extra-virgin olive oil

1/2 cup red wine vinegar

1/4 cup water

Pulse the garlic, shallots, parsley, oregano, salt, and red pepper in a food processor until roughly chopped. Add the oil, vinegar, and water and pulse to make a textured sauce. Transfer to a serving bowl.

Cook's Note: Make sure to pluck the oregano leaves off the stems-hard stems make the sauce a little too textured. Toss the herb stems onto the fire to flavor whatever you are grilling.

Boneless Rib-Eye Steaks with Killa' Chimichurri and Mountains of Mushrooms with Smoky Chipotle and Wilted Spinach Recipe courtesy Rachael Ray

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

4 boneless rib-eye steaks, 10 to 12 ounces each, about 1 1/2 inches thick

Extra-virgin olive oil, about 1/2 cup, divided

2 tablespoons steak seasoning (recommended Montreal Steak Seasoning by McCormick) or other brand grill seasoning

4 stems fresh oregano, stripped of leaves

5 sprigs fresh sage leaves, stripped

6 stems fresh thyme leaves, stripped

1 generous handful fresh flat-leaf parsley leaves

3 cloves garlic, popped from skins

1 medium red onion, 1/2 finely chopped, 1/2 thinly sliced

1 lemon

3 tablespoons red wine vinegar, eyeball it

Splash water

3 tablespoons chipotle in adobo, chopped with sauce or, 1 tablespoon powdered chipotle chili powder

2 large bundles, 1 pound, spinach leaves

1 1/2 pounds combined weight shiitakes and baby portobellos (crimni mushrooms), thinly sliced

Salt and pepper

Worcestershire sauce, for seasoning steaks

4 thick slices whole grain crusty bread

Butter, softened

Chives, chopped or snipped, to garnish bread

Pat rib-eyes dry. Drizzle extra-virgin olive oil across each side of the steaks then season them with grill seasoning blend and reserve.

Prepare chimichurri: pile the herbs together and finely chop. Coarsely chop 2 cloves of the garlic, reserving one large clove left cracked away from skin but whole. Add coarse chopped garlic to herbs and mill them together, chopping even finer, then transfer to a small bowl. Add in the finely chopped red onions and the zest of 1 lemon. Once the lemon has been zested, cut it into wedges and reserve. To the herbs and onions, add 3 tablespoons (eyeball it) red wine vinegar, a splash of water and about 1/3 cup extra-virgin olive oil. Stir to combine the chimichurri and reserve.

Fill sink or large bowl with cold water. Remove stems from spinach and add to water. Agitate the leaves to release the grit attached to the leaves. Repeat this process, testing leaves as you go until they are free of sand. Dry in a salad spinner or on layers of paper towels.

Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then add in the chipotle in abobo, sliced onions and mushrooms. If you are using powdered chipotle, add onions and mushrooms first then season with the powder. Cook the mushrooms and onions, stirring frequently, 10 minutes. Do not add salt and pepper - the salt will draw liquid out of the mushrooms, slowing up the browning process.

Heat a heavy bottomed pan and sear the steaks for about 4 to 5 minutes on each side for medium rare to medium. Add 2 minutes for medium to medium well doneness. Once cooked, let meat rest 5 or 10 minutes for juice to redistribute.

Once the mushrooms are tender, coarsely chop the spinach and fold into the pan in bunches until wilted and incorporated fully. Season the mixture with salt and pepper and remove from heat.

Char bread under broiler, rub it with the remaining clove of garlic, butter the bread and sprinkle with chives. Place the toasted bread on plates and top each slice with a whole steak. The bread will catch meat juices as you dine. Top the steaks with a few shakes of Worcestershire and generous spoonfuls of chimichurri. Serve "mountains" of smoky mushrooms and spinach alongside the steaks.

Chimichurri Cheesesteaks Recipe courtesy Southern Living Magazine, Easy Entrees Category Winner, Sara Lee Brand Winner: Julie DeMatteo, Clementon, New Jersey

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 4 servings

1/2 cups packed fresh flat-leaf parsley leaves (about 2 bunches)

4 garlic cloves, chopped

1⁄4 cup lemon juice

2 tablespoons extra-virgin olive oil

1 3⁄4 teaspoons kosher salt

1 1⁄4 teaspoons freshly ground black pepper

4 cups thinly sliced sweet onion (about 2 onions)

2 tablespoons vegetable oil

1 1⁄2 pounds boneless chuck-eye steaks (3⁄4 to 1-inch thick)

4 (7 to 8-inch) hoagie rolls, split

1⁄4 pound thinly sliced provolone cheese

Heavy-duty aluminum foil

Preheat outdoor grill to medium-high heat.

Pulse parsley and garlic in a blender or food processor just until finely chopped. (Do not puree.) Remove to a medium bowl, and stir in lemon juice, olive oil, 3⁄4 teaspoon salt, and 3⁄4 teaspoon pepper; set aside.

Cook onion and 1⁄2 teaspoon salt in vegetable oil over medium-high heat, stirring often, 15 minutes or until onions are golden brown and tender.

Sprinkle steaks evenly with remaining 1⁄2 teaspoon salt and remaining 1⁄2 teaspoon pepper.

Grill, covered with grill lid, about 7 to 10 minutes per side or to desired degree of doneness.

Grill cut sides of rolls during the last few minutes of cooking steaks. Remove steaks and rolls.

Cut steaks into thin slices against the grain. Spread parsley mixture evenly on cut sides of bread; place steak slices and onion evenly on bottom bread halves, and top each evenly with cheese and remaining bread halves. Wrap each sandwich in foil. Grill, covered with grill lid, 3 to 4 minutes or until cheese melts.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Chimichurri Recipe courtesy Chef Richard Visconte

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings

1 cup red wine vinegar

1/2 cup vegetable oil

1/2 cup peeled, seeded, and diced tomatoes

1/2 cup diced red bell pepper

1/2 cup warm water

4 teaspoons finely chopped fresh Italian parsley leaves

2 teaspoons salt

2 teaspoons finely chopped garlic

1 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon chili flakes

1/2 teaspoon ground black pepper

1 scallion, chopped

1 large bay leaf, broken into small pieces

Combine all the ingredients in a small bowl, mix together, and cover. Prepare well before the meal is to be served in order to allow flavors to blend.

Churrasco Recipe courtesy Jorge Rodriguez

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 servings

4 (8-ounce) pieces of filet mignon

Salt and freshly ground black pepper

Green Chimichurri Sauce, recipe follows

Argentinean Fries, recipe follows

Pound filet mignons with mallet to 1/8-inch thickness. Season with salt and pepper and quickly grill on both sides. Serve with Green Chimichurri Sauce and Argentinean Fries.

Green Chimichurri Sauce:

1 cup salmuera (3 teaspoons kosher salt dissolved into 1 cup water)

2 tablespoons fresh oregano

2 bunches fresh flat-leaf parsley

6 garlic cloves

1 cup extra virgin olive oil

1 tablespoon crushed red pepper

2 tablespoons Spanish sweet paprika

1/2 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1/2 cup white vinegar

2 tablespoons red wine vinegar

2 roasted red bell peppers, diced

Add salmuera, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds. Add spices and white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and fold in roasted peppers.
Yield: about 3 cups

Argentinean Fries:

1 pound baking potatoes, like russets, peeled, rinsed, and patted dry

3 to 4 cups vegetable oil, for frying

1 cup chopped fresh parsley

2/3 cup minced fresh garlic

Olive oil

Sea salt

Cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry with paper towels.
Heat oil in saucepan to 350 degrees F. Fry the potatoes in batches until lightly colored but not brown, about 4 to 5 minutes. Remove to a plate lined with paper towels. Repeat with remaining potatoes.

Into a large bowl, put the parsley and garlic. Transfer to a jar and cover with olive oil.

Increase oil temperature to 375 degrees F. Fry the potatoes in batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Sprinkle with salt and toss with some parsley-garlic mixture. Toss and serve immediately.

Yield: 4 servings

Grilled gaucho steak with chimichurri sauce

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