June 1, 2021

Chimichurri Steak

Posted by HI Cookery under 06 June | Tags: , , , |
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Chimichurri Steak

June: National Steak Month

We only indulge in a steak dinner very few times during the year because it is quite pricey. But with June being National Steak Month, we had a great excuse to buy beef on sale and try a new recipe. We made chimichurri steak, an Argentinian specialty, because of the unique sauce. Almost like a pesto (perhaps because of the country’s Italian influences), chimichurri gets its vibrant green color from herbs (parsley, cilantro, oregano and scallions) and its flavor from spices (garlic, red pepper flakes, salt and pepper). It is a popular condiment for any grilled meat in Argentina and neighboring South American countries.

While steak is still the star in this recipe, the chimichurri marinade and sauce elevate this dish to another level and make our dining experience even more special. Try chimichurri on steak during National Steak Month.

Recipe

(Adapted from Diabetes Forecast)

Ingredients

  • ¾ cup parsley leaves (flat leaf Italian)
  • ¼ cup cilantro leaves
  • 3-4 stems of oregano, leaves removed
  • 1 stalk scallion (green onion)
  • 3-4 cloves garlic
  • ¼ teaspoon red pepper flakes
  • ½ – 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoon red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 – 2 pounds steak (skirt, flank, sirloin, strip or ribeye)

Directions

Chop up the parsley, cilantro, oregano and scallions into smaller pieces. Place in a food processor.

Peel the garlic cloves and place in the food processor with red pepper flakes, salt and pepper. Add the red wine vinegar and olive oil.

Turn on the food processor and mix until it becomes a paste-like consistency. Use 2-3 tablespoons to rub on the front and back of the steak. Marinate in the refrigerator for 4 hours or overnight. Before cooking, let the steak come to room temperature.

Fire up the grill. Lightly oil the grates. Cook the steak to desired doneness. Remove from the grill and transfer to a cutting board to rest for 10-15 minutes. Slice diagonally across the grain. Arrange the steak pieces on a platter. Pour the chimichurri on top. Serve immediately.

Notes

  • Since we prefer cilantro over parsley, we switched the amount in this recipe. Feel free to adjust the ingredients to your preferred tastes like we did. Cover and refrigerate any leftover chimichurri. Let it come to room temperature before using.

  • Cheap date night! We bought one steak on sale and split a big baked potato for our portion and budget conscious but delicious dinner.

 

June 1, 2018

Teriyaki Steak

Posted by HI Cookery under 06 June | Tags: , , , , |
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Teriyaki Steak

teriyakisteak

June: National Steak Month

Islander’s Daddy served in Japan while he was in the U.S. Navy and liked to cook like the locals. As a chef on the ship, he cooked teriyaki steak and chicken for his fellow sailors. Likewise, while on shore duty, Daddy would occasionally grill teriyaki steak on his outdoor mini hibachi for the family’s Sunday supper. If there were any leftover meat, we would pack them for the next day’s lunch with a little rice for our very own bento boxes.

Teriyaki steak is terrific, especially during National Steak Month in June.

Recipe

(Adapted from Simply Recipes)

Ingredients

  • 1 ½ – 2 pound steak (flank or skirt; we used ribeye), around ½ inch thick
  • 1/3 cup mirin (sweet rice cooking wine)
  • 1/3 cup sake
  • 1/3 cup soy sauce
  • 1 tablespoon sugar, granulated white or brown
  • 1 tablespoon ginger, freshly grated
  • olive or canola oil
  • sesame seeds or chopped green onions (optional garnish)

Directions

In a large, shallow bowl, combine the mirin, sake, soy sauce and sugar.

teriyakisteaksteps1

Mix in the grated ginger. Marinate the steak in this mixture for at least an hour (overnight is better) in the refrigerator. Remove the steak from the marinade, letting the sauce drip back to the bowl. Set aside. Use the marinade to make the teriyaki sauce by placing it in a small pot. Boil it down until it is reduced by half and becomes a thin glaze. Strain out any ginger pieces (optional).

teriyakisteaksteps2

While heating up the grill, rub a little oil on the steak to prevent sticking to the grates. Sear on one side until browned (3-5 minutes) then turn it over and brown for another few minutes to desired doneness (medium rare to well done). Baste with a little teriyaki sauce. When cooked, transfer the steak to a plate, cover it with foil to steam-lock the flavor while it is resting for 10 minutes. Uncover and slice the steak across the grain, slightly diagonal, in ¼-inch pieces. Arrange the slices on a serving platter or plate. Drizzle teriyaki sauce on top and sprinkle some sesame seeds or chopped green onions on top (optional).

teriyakisteaksteps3

Notes

  • This teriyaki steak may be pan fried with a little oil in a cast-iron or non-stick skillet. Sear on one side until browned (3-5 minutes) then turn it over and brown for another few minutes to desired doneness (medium rare to well done). Baste with a little teriyaki sauce after turning each side over.
  • Anyone concerned about using the same sauce in which the steak was marinated can rest assured that any bacteria will be killed during the boiling down process.
  • Serve teriyaki steak with a bowl or hot steamed, sticky white rice. We recommended as a side dish teppanyaki-style zucchini, onions and yellow squash.
  • Search our blog for more Japanese recipes under Theme Menus.