Brazilian Mango Chimichurri Steak

Name: Brazilian Mango Chimichurri Steak
Cook time: PT20 minutesM
Total time: 20 min
Yield: N/A
Cuisine: Brazilian
Ingredients: 4 to 6 top sirloin steaks 1 inch thick (3 to 4 pounds), at room temperature; Vegetable oil; Freshly cracked salt and pepper; Olive oil; Butter; 1/3 cup olive oil; 2 tablespoons Worcestershire; 2 tablespoons lemon juice; 1 tbsp chili powder; 2 tsp dried oregano; 2 tablespoons low sodium soy sauce; 2 tablespoons lime juice; 4 garlic cloves minced; 1 tablespoon dried cumin; Two mangos finely chopped; 1 cup packed cilantro; 1 jalapeño deveined, seeds removed; 1/3 cup olive oil, plus more if desired; 1/4 teaspoon salt; 1/2 cup packed flat-leaf parsley; 2 to 4 cloves garlic peeled; 1 shallot peeled; 2 tablespoons red wine vinegar; 1/4 teaspoon pepper

Prep Time

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Cook Time

20 minutes

Servings

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*Grilling steak temperature guide: You want the temperature to register 5 degrees F. lower than the desired doneness (steaks will continue to cook after removing from the grill). Cooking times for 1” steaks – thicker steaks will require longer. Medium rare: approximately 4-5 minutes per side, internal temp of 135/140°F. Medium: approximately 5-7 minutes per side, internal temp of 140-145°F. Medium Well: approximately 8-10 minutes per side, internal temp of 150/160°.

**Pan searing steak temperature guide: Check the internal temperature of the steaks after they have cooked a total of 8 minutes (they should be medium rare at this point). You want the temperature to register 5 degrees F. lower than the desired doneness (steaks will continue to cook after removing from skillet): For Medium Rare: 135 to 140 degrees F. Medium: 140 to 145 degrees F., Medium Well: 150 to 160 degrees F.

Recipe submitted by Jen Sattley, Carlsbad Cravings

Ingredients

4 to 6 top sirloin steaks 1 inch thick (3 to 4 pounds), at room temperature
Vegetable oil
Freshly cracked salt and pepper
Olive oil
Butter

MARINADE

1/3 cup olive oil
2 tablespoons Worcestershire
2 tablespoons lemon juice
1 tbsp chili powder
2 tsp dried oregano
2 tablespoons low sodium soy sauce
2 tablespoons lime juice
4 garlic cloves minced
1 tablespoon dried cumin

MANGO CHIMICHURRI

Two mangos finely chopped
1 cup packed cilantro
1 jalapeño deveined, seeds removed
1/3 cup olive oil, plus more if desired
1/4 teaspoon salt
1/2 cup packed flat-leaf parsley
2 to 4 cloves garlic peeled
1 shallot peeled
2 tablespoons red wine vinegar
1/4 teaspoon pepper

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Instructions

MAKE THE MARINADE:

Whisk together all of the marinade ingredients in a freezer size plastic bag or shallow container (whatever you are going to marinate your steak in). Add steaks and turn to evenly coat. Marinate 6 to 18 hours in the refrigerator.

MAKE THE MANGO CHIMICHURRI:

Finely chop the parsley, cilantro, jalapeño (without seeds), shallot and garlic in food processor. Remove to a bowl and stir in remaining Chimichurri ingredients. Taste and add jalapeño seeds, a little at a time, to reach desired heat or add red pepper flakes (optional).

TO GRILL THE STEAK (DIRECTIONS FOR PAN SEARING BELOW):

Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature. Pat off excess marinade and season each side with freshly cracked salt and pepper.Clean, grease and heat grill to medium high heat. Add steaks and grill to desired doneness, using tongs to turn the steaks once (never a fork).*Transfer steaks to cutting board and loosely tent with foil. Let rest at least 10 minutes before slicing against the grain. Serve with Mango Chimichurri.

TO PAN SEAR THE STEAKS (SKIP, IF GRILLING):

Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature. Pat off excess marinade and season each side with freshly cracked salt and pepper.Heat cast iron skillet over high heat. Add 1 tablespoon vegetable oil. When it starts to smoke, reduce heat to medium-high and add steaks (working in 2 batches). Cook for 4 minutes without moving. Add 2 tablespoons butter. Flip steaks with tongs (NOT a fork), and continue to cook for 4 more minutes.Meanwhile:Right after you flip the steaks, spoon melted butter over the steaks. Continue to baste steaks for the remaining cooking time, tilting the pan as needed to spoon the butter.If you wish to continue to cook your steaks, reduce heat to medium and continue to cook steaks to desired temperature, about 3 to 7 more minutes, flipping one more time and continuing to baste.**Transfer steaks to cutting board, and baste one more time and loosely tent with foil. Let rest at least 10 minutes before slicing against the grain. Serve with Mango Chimichurri.

Categories: Lunch & Dinner, Seasonal