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Explore Recipes Entrees Page 43

Argentinian Skirt Steak With Chimichurri

Posted on by The Olive Oil Hunter

Grilled meat with herbaceous chimichurri sauce is a South American staple, popular in Argentina, Brazil, and Chile. Substitute flank steak or hanger steak if you can’t find skirt steak.

Ingredients

For the chimichurri:

  • 1 cup fresh flat-leaf parsley, stemmed
  • 1/2 cup fresh cilantro
  • 3 to 4 cloves garlic, coarsely chopped
  • 1 tablespoon fresh or teaspoon dried oregano
  • 1 fresh jalapeño, stemmed and seeded, or 1 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 3 to 4 tablespoons red wine vinegar
  • 3 to 4 tablespoons water
  • Kosher salt to taste
  • Freshly ground black pepper to taste

For the Steak:

  • 2 pounds trimmed skirt steak
  • More kosher salt and freshly ground black pepper to taste

Directions

Make the chimichurri:

Place the parsley, cilantro, garlic, oregano, and the jalapeño or red pepper flakes in a food processor and finely chop, running the machine in short bursts. With the motor running, add the olive oil in a thin stream, followed by 3 tablespoons of the vinegar and 3 tablespoons of water. Taste the chimichurri, adding another tablespoon of vinegar to make it tarter, if desired. If necessary, add another tablespoon of water to thin the chimichurri to a pourable consistency. Season with salt and pepper to taste; it should be highly seasoned. Set aside for up to 2 hours.

Preheat your grill to medium-high. Season the skirt steak on both sides with salt and pepper. Grill for 3 to 5 minutes per side, depending on its thickness (medium-rare is best). Let it rest for 2 to 3 minutes, then thinly slice the meat on a diagonal. Arrange on a platter and serve with the chimichurri sauce.

Yields 4 to 6 servings

Chili-Rubbed Skirt Steak

Posted on by The Olive Oil Hunter

Red meat is a staple in Chilean homes, with asados (barbecues) being a popular form of entertainment for families. Here, beefy-tasting skirt steak is marinated for several hours, then quickly grilled (preferably to medium-rare for maximum tenderness). Before serving, anoint it with additional fresh-pressed olive oil—Mother Nature’s perfect sauce. Pour a Chilean Cabernet Sauvignon.

Ingredients

  • Four 8-ounce portions (2 pounds) of trimmed skirt steak
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 tablespoon balsamic vinegar, plus more for drizzling
  • 2 cloves of garlic, peeled and finely chopped
  • 2 teaspoons pure chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh lemon juice
  • Coarse salt (kosher or sea) and freshly ground black pepper to taste
  • Vegetable oil for oiling the grill grate
  • Chopped fresh chives, flat-leaf parsley, or cilantro leaves, for serving

Directions

Step 1

Make the marinade: In a large bowl, combine the olive oil, 2 tablespoons of balsamic, the garlic, 1 teaspoon of salt, 1/2 teaspoon of black pepper, the remainder of the spices, and the lemon juice.

Step 2

Arrange the steaks in a glass baking pan just large enough to hold them. Pour the marinade over the steaks, and turn to coat. Cover and refrigerate for 2 to 4 hours.

Step 3

Remove the steaks from the marinade and discard the marinade. Pat the steaks dry with paper towels and season on both sides with salt and pepper.

Step 4

Set up your grill for direct grilling and heat to high. (Alternatively, cook the steaks on your stovetop using a cast iron grill pan or skillet.) Brush and oil the grill grate with vegetable oil.

Step 5

Arrange the steaks on the grill grate. Grill until done to your liking, 3 to 5 minutes per side, depending on the thickness of the meat.

Step 6

Let the steaks rest on a cutting board for 3 minutes, then slice crosswise on a sharp diagonal. Transfer the meat and any accumulated juices to a platter. Drizzle with olive oil and a few dribbles of balsamic vinegar. Top with the chives, parsley, or cilantro.

Serves 4 generously — Recipe adapted from vinepair.com

Shrimp with Pesto

Posted on by The Olive Oil Hunter

This recipe has traditional ingredients, but you can use the proportions as a guide when you want to customize it. For a more filling dish, fold in cooked pasta, rice, or another grain, and/or a variety of bite-sized vegetables such as cherry tomatoes and steamed broccoli florets at the end.

Ingredients

  • 1 pound raw shrimp, peeled
  • 1 cup of loosely packed basil leaves
  • 3 cloves garlic, peeled and coarsely chopped
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons pine nuts
  • 2 tablespoons freshly grated Parmesan cheese, plus more for serving if desired
  • 1/3 cup fresh-pressed extra virgin olive oil, plus more for serving if desired
  • Kosher or sea salt
  • Freshly ground black pepper

Directions

Boil the shrimp for 3 minutes, or until they turn pink. Drain, rinse under cold water to stop the cooking, and transfer to a large bowl. Place the basil, garlic, lemon zest, lemon juice, pine nuts, and cheese in a blender or food processor and pulse until the mixture is finely chopped. With the machine running, slowly add the olive oil and process until the pesto is emulsified. If it’s too thick, add more oil, one tablespoon at a time. Season with salt and pepper to taste. Pour desired amount over the shrimp—you may not need it all, and toss to coat. Sprinkle with additional cheese and a drizzle of olive oil at the table.

Yields 4 servings.

Pan-Roasted Halibut with Jalapeño Vinaigrette

Posted on by The Olive Oil Hunter

With its clean, mild taste, firm texture, and payload of omega-3 fatty acids, halibut pairs beautifully with robust extra virgin olive oils. It is among the largest flat fish in the world, weighing up to 500 pounds!

Ingredients

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons very finely chopped shallot or red onion
  • Coarse salt (kosher or sea)
  • 1 tablespoon honey
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon very finely chopped garlic
  • 1/2 cup plus 1 teaspoon extra virgin olive oil
  • 1 medium jalapeño
  • Freshly ground black pepper
  • Six 6-ounce halibut fillets
  • Fresh watercress or arugula, for serving

Directions

Step 1

In a small bowl, combine the vinegar and onion with 1/2 teaspoon of salt. Let the mixture stand for 10 minutes, then whisk in the honey, cilantro, mustard, garlic, and 1/4 cup of the olive oil.

Step 2

Meanwhile, in a small skillet, heat 1 teaspoon of the olive oil over high heat until just smoking. Add the jalapeño and cook, turning, until charred and blistered on all sides, about 2 minutes; let it cool slightly. Slip off the charred skin. Discard the stem and cut the jalapeño in half lengthwise. Scrape out the seeds and finely chop the jalapeño. Stir the jalapeño into the vinaigrette and season with salt and pepper.

Step 3

In a large nonstick skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Season the halibut fillets with salt and pepper and cook, turning once, until they are opaque throughout, about 8 minutes. Transfer the halibut to a platter. Whisk the vinaigrette, spoon it over the fish, and serve with watercress.

Serves 6 — Recipe adapted from Food and Wine, March 2004