Best 4 Argentinean Skewers With Sherry Vinegar Steak Sauce And Grilled Scallions Recipes

**Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions: A Taste of South American Delicacy**

Discover the vibrant flavors of Argentina with this tantalizing recipe for Argentinean Skewers. Tender cuts of beef, marinated in a flavorful blend of herbs and spices, are grilled to perfection and served with a delectable Sherry Vinegar Steak Sauce. Grilled scallions, charred and aromatic, add a smoky touch to this savory dish. Prepare to embark on a culinary journey to the heart of South America with this authentic and unforgettable recipe.

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ARGENTINEAN SKEWERS WITH SHERRY VINEGAR STEAK SAUCE AND GRILLED SCALLIONS

Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions image

Provided by Bobby Flay

Categories main-dish

Time 1h12m

Yield 4 servings

Number Of Ingredients 40

Ingredients

1 cup packed fresh flat-leaf parsley
1 cup packed fresh cilantro leaves
2 heads garlic, unpeeled, halved horizontally
2 jalapeno peppers, tops trimmed
1/2 cup canola oil
18 ounces sirloin, cut into 1-inch dice
6-inch wooden skewers, soaked in cold water for at least 30 minutes
Salt and freshly ground black pepper
12 green onions, trimmed
Canola oil
Sherry Vinegar Steak Sauce, recipe follows
1 cup packed fresh flat-leaf parsley
1 cup packed fresh cilantro leaves
2 heads garlic, unpeeled, halved horizontally
2 jalapeno peppers, tops trimmed
1/2 cup canola oil
18 ounces sirloin, cut into 1-inch dice
6-inch wooden skewers, soaked in cold water for at least 30 minutes
Salt and freshly ground black pepper
12 green onions, trimmed
Canola oil
Sherry Vinegar Steak Sauce, recipe follows
4 piquillo peppers, drained and chopped or 2 roasted red peppers, drained and chopped
1/2 cup aged sherry vinegar
3 tablespoons Dijon mustard
1 tablespoon prepared horseradish, drained
2 tablespoons honey
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 piquillo peppers, drained and chopped or 2 roasted red peppers, drained and chopped
1/2 cup aged sherry vinegar
3 tablespoons Dijon mustard
1 tablespoon prepared horseradish, drained
2 tablespoons honey
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
Combine the parsley, cilantro, garlic, peppers and oil in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat in the mixture. Cover and refrigerate for at least 30 minutes and up to 8 hours.
Heat the grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill. Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.
Brush the green onions with canola oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.
Serve skewers with grilled scallions and Sherry Vinegar Steak Sauce.
Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.
Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth. Can be made 1 day in advance and refrigerated.

ARGENTINEAN STEAK WITH PARSLEY SAUCE: CARNE Y CHIMICHURRI

Argentinean Steak with Parsley Sauce: Carne y Chimichurri image

Provided by Aarón Sánchez

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup distilled white vinegar
2 jalapenos, roughly chopped
4 cloves garlic
4 bay leaves
1/2 cup freshly chopped Italian parsley
1/2 cup freshly chopped cilantro
1/2 cup freshly chopped oregano
1/3 cup extra-virgin olive oil
Salt and pepper
1 (1 1/2 to 2-pound) flank steak

Steps:

Preheat a grill or broiler to high.
In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.

GRILLED SCALLIONS

Grilled Scallions image

Provided by Food Network Kitchen

Categories side-dish

Time 8m

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 bunch scallions, root ends trimmed
2 tablespoons olive oil
1/4 teaspoons kosher salt
Freshly ground black pepper

Steps:

Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.

Nutrition Facts : Calories 160 calorie, Fat 14 grams, SaturatedFat 2 grams, Carbohydrate 9 grams, Fiber 3 grams

ARGENTINEAN BEEF SKEWERS WITH CHIMICHURRI

Argentinean Beef Skewers with Chimichurri image

Provided by Food Network

Time 16m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1 pound filet mignon, cut in 1-inch cubes, coated with olive oil and divided among 4 skewers
1 bunch fresh parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper

Steps:

Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment.

Tips:

For the best flavor, use high-quality flank steak and thick skewers.
Make sure to marinate the steak for at least 30 minutes, or up to overnight, for maximum flavor penetration.
When grilling the steak, cook it over medium-high heat for a few minutes per side, or until it reaches your desired doneness.
To make the sherry vinegar steak sauce, use a good quality vinegar and simmer it with the other ingredients until it thickens and reduces.
When grilling the scallions, brush them with olive oil and sprinkle them with salt and pepper. Grill them over medium-high heat until they are charred and tender.
Serve the skewers with the steak sauce and grilled scallions, and enjoy!

Conclusion:

These Argentinean skewers with sherry vinegar steak sauce and grilled scallions are a delicious and easy-to-make dish that is perfect for a summer cookout or party. The steak is tender and flavorful, the sauce is tangy and rich, and the scallions add a nice smoky flavor. This dish is sure to be a hit with your friends and family!