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Steak

Ingredients

Steps

Nutritional information

Grilled Bottom Sirloin Flap Steak with Chimichurri

Chop parsley and cilantro coarsely (1 cup each). Chop yellow onion and garlic finely. Season beef with salt and set aside (wash hands).

Preheat grill (or grill pan) on medium. Rub green onions with 1 tablespoon oil. Place on grill and cook 5–7 minutes until charred; chop green onions coarsely.

Combine in small bowl: parsley, cilantro, yellow onions, garlic, green onions, vinegar, oregano, adobo seasoning, and remaining ½ cup olive oil; whisk until chimichurri is blended. (Makes about 3 cups chimichurri.)

Place steak on hottest part of grill; cook 2–3 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove from grill and let rest 5 minutes before slicing; temperature will rise 5–10°F during this time. Slice beef against the grain; serve with Salsa Criolla and 1 ½ cups chimichurri.

South American–Style Steak Sandwiches (Churrasco)

Juice limes (2 tablespoons). Halve avocados; scoop out flesh and smash, then stir in 1 tablespoon lime juice. Chop garlic and parsley finely; slice tomato.

Preheat large cast-iron skillet on medium-high 2–3 minutes. Season steak with salt and pepper (wash hands). Place oil in pan and add steak. Cook 3–4 minutes on each side until browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.

Meanwhile, combine mayonnaise, parsley, garlic, and remaining 1 tablespoon lime juice. Place bottom buns on work surface. Spread mayonnaise mixture evenly on bottom buns. Top evenly with steak slices, tomatoes, avocado mixture, and top buns. Serve.

Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before slicing.

Puerto Rican–Style Plantain Steak Sandwiches (Jibarito)

Prepare steak. Pound steak with meat mallet until 3/4-inch thick. Coat with sazón, adobo, garlic powder, and pepper. Place in bag (wash hands) and pour in beer; seal and knead to coat. Let stand to marinate 20 minutes (or chill overnight). Preheat grill (or grill pan) on medium-high.

Remove steak from bag (discard marinade) and coat with spray. Grill 2–3 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.

Prepare plantain. Heat oil in Dutch oven to 350°F. Cut ends off plantain, cut into quarters, and peel. Fry plantains 6–7 minutes until fork-tender. Remove from oil; place between 2 pieces parchment paper and use heavy pan to smash carefully until 1/4-inch thick, leaving intact. Fry 2–3 more minutes until crisp and golden. Drain on paper towel–lined plate; sprinkle with salt.

Assemble sandwiches. Slice tomato thinly. Arrange 2 plantains on work surface. Top evenly with steak slices, cheese, tomatoes, lettuce, mayo-ketchup, and remaining 2 plantain slices. Serve.

Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before slicing.

Carne Asada Steak & Cilantro-Lime Romaine Salad

Carne Asada Steak

Cilantro-Lime Romaine Salad

Juice lime (1 tablespoon) and orange (1/2 cup). Chop cilantro finely (1 cup) Chop jalapeño finely, removing membranes and seeds if desired.

Combine in bag: citrus juices, garlic, cilantro, jalapeños, oil, vinegar, pepper, and 1/2 teaspoon salt. Add steak (wash hands), seal, and knead to coat. Let stand to marinate 1 hour (or chill overnight).

Preheat grill (or grill pan) on medium-high. Remove steak from marinade (discard marinade). Grill 4–5 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 10 minutes before slicing; temperature will rise 5–10°F during this time. Slice thinly, against the grain. Sprinkle with remaining 1/2 teaspoon salt, and garnish with additional cilantro, if using. Serve.

NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

thin sliced steak garnished with cilantro on a carving board

Image of Latin steak and onions with bacon tostones

Cooking sequence

Latin Steak and Onions - Prep

Bacon Tostones - Prep

Latin Steak and Onions - Steps

Bacon Tostones - Steps

Apron's advice

Latin Steak and Onions with Bacon Tostones

Prepare steaks and begin to marinate (5 minutes)

Let steaks marinate; cut onions and bacon for tostone recipe (30 minutes)

Complete steaks and tostones; serve (25 minutes)

Image of grilled tri-tip steak with chimichurri

Other preparation methods

Grilled Tri-Tip Steak with Chimichurri

Place in food processor bowl: cilantro, parsley, oil, vinegar, garlic, and 1/2 teaspoon seasoning; process until blended. 

Place 1 tablespoon mixture in bag. Season meat with remaining 1 teaspoon seasoning and place in bag; let stand 30 minutes (or overnight) to marinate, turning occasionally. 

Preheat grill. Place meat on grill and cover (discard marinade); grill 18–20 minutes, turning often, and until meat is 145°F (for medium). 

image of Argentinean Steaks and Yellow Rice With Plantains recipe

Beef

 Steps- Argentinean Steaks

Steps - Yellow Rice With Plantains

 Nutritional information

Argentinean Steaks and Yellow Rice With Plantains

Prepare steaks through step 1 and rice through step 1 - 10 minutes

Cook steaks, complete rice and plantains; serve - 10 minutes

Peruvian-Style Steak

Preheat oven to 425°F. Slice onion thinly; chop garlic and cilantro. Slice beef across the grain into thin strips, then place in bag (wash hands).

Combine vinegar, soy sauce, cumin, and coriander; add to bag, seal, and let stand 15 minutes to marinate.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and garlic; cook 4–5 minutes until onions begin to soften.

Remove beef from bag (discard marinade); add beef, jalapeños, and cilantro to pan. Cook and stir 3–4 minutes until no pink remains and beef is 145°F. Transfer mixture to serving platter. Serve with <a href="/en/recipe/yuca-fries-with-cilantro-avocado-ranch-dip/">Yuca Fries with Cilantro-Avocado Ranch Dip</a>.