Best 2 Pan Grilled Steak Biftek à La Parrilla Recipes
Pan-grilled steak, also known as biftek la parrilla, is a classic dish that combines the rich flavors of beef with the smoky aroma of grilling. Originating from Argentina, this dish has become popular worldwide for its simplicity and deliciousness. The key to a perfect pan-grilled steak lies in selecting high-quality meat, cooking it to the desired doneness, and using flavorful seasonings and sauces. This article presents three mouthwatering pan-grilled steak recipes that cater to various tastes and preferences.
Our first recipe, "Classic Pan-Grilled Steak with Chimichurri Sauce," introduces you to the traditional Argentinean preparation of biftek la parrilla. We guide you through selecting the right cut of steak, marinating it in a blend of herbs and spices, and grilling it to perfection. The star of the dish is the homemade chimichurri sauce, a vibrant green sauce made with fresh parsley, cilantro, garlic, and red pepper flakes, which adds a tangy and aromatic touch to the steak.
Next, we have the "Pan-Seared Steak with Garlic Butter and Mushrooms." This recipe takes a more French approach to pan-grilling steak. We start with a well-seasoned steak, searing it in a hot pan to create a flavorful crust. Then, we add a combination of melted butter, garlic, and mushrooms, allowing their flavors to infuse into the steak. The result is a tender and juicy steak enveloped in a rich and savory sauce.
Last but not least, our "Pan-Grilled Steak with Asian-Inspired Glaze" adds an exotic twist to the classic dish. We marinate the steak in a flavorful blend of soy sauce, brown sugar, ginger, and garlic before grilling it to perfection. The glaze, made with hoisin sauce, honey, and rice vinegar, adds a sweet, tangy, and slightly spicy touch to the steak, creating a harmonious balance of flavors.
Whether you prefer the traditional Argentinean chimichurri sauce, the rich and savory garlic butter and mushrooms, or the exotic Asian-inspired glaze, these pan-grilled steak recipes offer something for every palate. So, fire up your grill or heat up your pan and get ready to indulge in the deliciousness of pan-grilled steak.
PAN-GRILLED STEAK
Biftek à la Parrilla. This recipe uses only two ingredients for the marinade, yet the results belie the simplicity. Of course, steak is at its best when it is well marbled. Cuts such as beef filet, New York steak, porterhouse, or T-bone are recommended. Pan-Grilled Steak recipe.
Provided by Shirley Lomax Brooks
Categories Beef Low Carb Quick & Easy Steak Grill/Barbecue
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Directions
- Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Serve with a green salad, Aji Asado (roasted marinated peppers), and Papas al Horno (roasted potatoes).
- Variations:
- If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element. When browned, turn steaks with tongs and brown the other side. Total cooking time with this method is about 5 minutes per side for medium rare.
- Less time is required for gas broilers and outdoor charcoal barbecues. If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch. Return the meat to the hotter area to char the second side and then move it back over the drip pan.
PAN-GRILLED STEAK (BIFTEK à LA PARRILLA)
This recipe is from Shirley Lomax Brooks's book Argentina Cooks! Steak is at its best when it is well marbled. Cuts such as beef filet, New York steak, porterhouse, or T-bone are recommended. Prep time includes time for marinating.
Provided by lazyme
Categories Steak
Time 38m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Marinate the steaks in olive oil for at least 30 minutes.
- Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides.
- Heat a well-seasoned cast-iron skillet over a high setting.
- When hot add the steaks and char on one side.
- Turn the heat down to medium and continue cooking for about 3 minutes for medium rare.
- Turn the steaks with tongs and turn up the heat to high.
- Be careful not to cut into the steaks while turning so that you don't lose any of the juices.
- Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare.
- Add 2 to 3 minutes per side for well-done steaks.
- Variations:.
- If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element.
- When browned, turn steaks with tongs and brown the other side.
- Total cooking time with this method is about 5 minutes per side for medium rare.
- Less time is required for gas broilers and outdoor charcoal barbecues.
- If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch.
- Return the meat to the hotter area to char the second side and then move it back over the drip pan.
Tips:
- Choose the right cut of steak: For pan-grilling, it's best to choose a tender cut of steak that is at least 1-inch thick. Some good options include ribeye, strip steak, and tenderloin.
- Season the steak well: Before cooking, season the steak liberally with salt, pepper, and any other desired spices. This will help to enhance the flavor of the steak.
- Use a hot pan: When you're ready to cook the steak, make sure the pan is nice and hot. This will help to sear the steak and prevent it from sticking.
- Cook the steak for the right amount of time: The cooking time will vary depending on the thickness of the steak and how you like it cooked. A good rule of thumb is to cook the steak for 3-4 minutes per side for medium-rare, 4-5 minutes per side for medium, and 5-6 minutes per side for medium-well.
- Let the steak rest before serving: Once the steak is cooked, let it rest for a few minutes before slicing and serving. This will help the juices to redistribute throughout the steak, making it more tender and flavorful.
Conclusion:
Pan-grilled steak is a delicious and easy-to-make meal that can be enjoyed by people of all ages. By following the tips above, you can ensure that your pan-grilled steak turns out perfect every time. So next time you're looking for a quick and easy weeknight meal, give pan-grilled steak a try. You won't be disappointed!
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