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Smoky Strip Steaks with Chimichurri Sauce

 
Smoky Strip Steaks with Chimichurri Sauce
Image © Food and Wine
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $6.2 One serving costs about $6.2 One serving costs about $6.2

$6.20 per serving

1 people like this recipe

1 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

spoonacular Score:62%

Spoonacular Score: 62%

 

If you want to add more South American recipes to your recipe box, Smoky Strip Steaks with Chimichurri Sauce might be a recipe you should try. One portion of this dish contains roughly 52g of protein, 58g of fat, and a total of 734 calories. This recipe serves 11. For $6.2 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. It works well as a main course. 1 person were glad they tried this recipe. This recipe from Food and Wine requires onion, vegetable oil, garlic cloves, and sea salt and pepper. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It can be enjoyed any time, but it is especially good for valentin day. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is solid. Users who liked this recipe also liked Steakhouse Strip Steaks with Chimichurri, New York Strip Steak with Chimichurri Sauce, and Marinated Strip Steaks with D.I.Y. Steak Sauce.

Ingredients

Servings:
0.5 cups
0.5 cups cilantro
cilantro
2 tsps
2 tsps crushed crushed red pepper
crushed crushed red pepper
4
4  garlic cloves
garlic cloves
1 Tbsp
1 Tbsp fresh lime juice
fresh lime juice
0.5 cups
0.5 cups olive oil
olive oil
2 Tbsps
2 Tbsps onion
onion
0.5 cups
0.5 cups parsley
parsley
4
4  roasted red bell peppers
roasted red bell peppers
some
some salt and pepper
salt and pepper
some
some black smoked sea-salt
black smoked sea-salt
100 oz
100 oz steaks
steaks
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
0.5 cups
0.5 cups vegetable oil
vegetable oil
2 Tbsps
2 Tbsps white wine vinegar
white wine vinegar
0.5 cups cilantro
0.5 cups
cilantro
2 tsps crushed crushed red pepper
2 tsps
crushed crushed red pepper
4  garlic cloves
4
garlic cloves
1 Tbsp fresh lime juice
1 Tbsp
fresh lime juice
0.5 cups olive oil
0.5 cups
olive oil
2 Tbsps onion
2 Tbsps
onion
0.5 cups parsley
0.5 cups
parsley
4  roasted red bell peppers
4
roasted red bell peppers
some salt and pepper
some
salt and pepper
some black smoked sea-salt
some
black smoked sea-salt
100 oz steaks
100 oz
steaks
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
0.5 cups vegetable oil
0.5 cups
vegetable oil
2 Tbsps white wine vinegar
2 Tbsps
white wine vinegar

Equipment

grill
grill
whisk
whisk
bowl
bowl
grill
grill
whisk
whisk
bowl
bowl


Instructions

Read the detailed instructions on Food and Wine

Price Breakdown

Cost per Serving: $6.21
Ingredient
1/2 cup cilantro
2 teaspoons crushed crushed red pepper
4 garlic cloves
1 tablespoon fresh lime juice
1/2 cup olive oil
2 tablespoons onion
1/2 cup parsley
4 roasted red bell peppers
some black smoked sea-salt
100 ounces steaks
2 tablespoons unsalted butter
1/2 cup vegetable oil
2 tablespoons white wine vinegar
Price
$0.26
$0.21
$0.27
$0.13
$1.29
$0.04
$1.19
$1.06
$0.02
$62.94
$0.24
$0.44
$0.27
$68.35

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • It is easy to make your own roasted red peppers. They might be cheaper than jarred (especially if you find a good deal on red peppers) and they will definitely taste more fresh.

  • get more price tips

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
734 Calories
52g Protein
58g Total Fat
1g Carbs
25% Health Score
Limit These
Calories
734
37%

Fat
58g
90%

  Saturated Fat
26g
169%

Carbohydrates
1g
1%

  Sugar
0.17g
0%

Cholesterol
162mg
54%

Sodium
714mg
31%

Get Enough Of These
Protein
52g
104%

Selenium
63µg
90%

Zinc
13mg
89%

Vitamin B12
4µg
71%

Vitamin B3
12mg
64%

Vitamin K
59µg
57%

Vitamin B6
1mg
54%

Phosphorus
380mg
38%

Vitamin B2
0.63mg
37%

Iron
4mg
27%

Potassium
746mg
21%

Vitamin B1
0.24mg
16%

Magnesium
58mg
15%

Vitamin E
2mg
14%

Vitamin C
10mg
13%

Copper
0.23mg
12%

Vitamin A
559IU
11%

Folate
15µg
4%

Calcium
32mg
3%

Manganese
0.06mg
3%

Vitamin D
0.3µg
2%

Fiber
0.46g
2%

covered percent of daily need

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