Paniolo Steak with Wicked Wahine Chimichurri
- For the Paniolo Steaks:
- 2 (1 to 1 1/2 pound) flat iron steaks (beef chuck top blade)
- Olive oil, for brushing steaks
- Salt and freshly ground black pepper
- For the Wicked Wahine Chimichurri Sauce:
- 1 bunch cilantro, tough stems removed, coarsely chopped (about 1 cup)
- 1 bunch Italian parsley, tough stems removed, coarsely chopped (about 1 cup)
- 4 cloves garlic, coarsely chopped
- 2 tablespoons fresh ginger root, peeled and coarsely chopped
- 4 green onions (root tips and tough green ends removed) coarsely chopped
- 4 tablespoons rice wine vinegar
- 3 tablespoons fresh squeezed lime juice
- 3 tablespoons sesame oil
- 1/2 to 3/4 cup vegetable oil
- 3 tablespoons pineapple juice
- 1 teaspoons Asian hot chili sauce (use 2 if you like it spicy!)
- For garnish: 2 tablespoons toasted sesame seeds and a few pineapple rings (use good quality canned), if desired.
Heat oven to 325 degrees F. Set an oven-proof (cast iron) grill pan on a burner over high heat. Lightly brush steaks with olive oil on both sides and season with salt and pepper. When the grill pan is very hot, add the steaks. Sear the steaks over high heat for 3 to 4 minutes on each side. Remove the pan from the heat and set it in the oven to finish cooking. Keep the steak in the oven for 6 to 8 minutes for rare to medium-rare (or until an instant-read thermometer inserted in the middle of the steaks registers 165 degrees F). When steaks reach desired doneness, remove them from the oven and let them "rest" for another 4 to 6 minutes before slicing.
While the steaks are cooking, prepare the chimichurri sauce. Combine all of the ingredients in a food processor or blender and pulse until all ingredients are chopped fine and well combined, stopping to scrape down the sides, if necessary. The mixture should have the consistency of a coarse pesto. Set aside until ready to serve.
To serve, slice the steaks thinly against the grain and arrange on a platter. Drizzle some of the chimichurri sauce over the steak and sprinkle with toasted sesame seeds. Garnish the platter with pineapple rings, if desired. Transfer the remaining sauce to a bowl and pass with the steak.
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.
Recipe courtesy Laureen Pittman
Recipe courtesy of Tom Pizzica