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Started By
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Grilled tuna app and steak chimichurri (with pics)
Posted on 8/4/12 at 10:02 pm
Posted on 8/4/12 at 10:02 pm
I decided to grill a little tuna with pesto sauce tonight as an appetizer before my main course, which is a family favorite - skirt steak with chimichurri sauce. You know I love me some skirt steak.
First, I rubbed the tuna with olive oil and seasoned it with kosher salt and cracked black pepper.
Put on a very hot grill. Only cook for 60-90 seconds per side.
Finished product - topped with lemon juice and basil pesto. I waited too long to take this picture and the lemon juice caused the meat to look a little less rare than it was.
I marinated the steak in half of my chimichurri sauce. Sauce had fresh basil, fresh oregano, fresh flat leaf parsley, red wine vinegar, olive oil, crushed red pepper, shallots, garlic, salt, and black pepper.
Onto the 800 degree grill:
Put on some asparagus and corn on the cob. The asparagus had evoo, salt and pepper. The corn had some herb butter on it before I wrapped it in tin foil.
Add some shaved parm to the asparagus.
Done. I spooned a little of the chimichurri I had reserved.
First, I rubbed the tuna with olive oil and seasoned it with kosher salt and cracked black pepper.
Put on a very hot grill. Only cook for 60-90 seconds per side.
Finished product - topped with lemon juice and basil pesto. I waited too long to take this picture and the lemon juice caused the meat to look a little less rare than it was.
I marinated the steak in half of my chimichurri sauce. Sauce had fresh basil, fresh oregano, fresh flat leaf parsley, red wine vinegar, olive oil, crushed red pepper, shallots, garlic, salt, and black pepper.
Onto the 800 degree grill:
Put on some asparagus and corn on the cob. The asparagus had evoo, salt and pepper. The corn had some herb butter on it before I wrapped it in tin foil.
Add some shaved parm to the asparagus.
Done. I spooned a little of the chimichurri I had reserved.
This post was edited on 8/4/12 at 10:43 pm
Posted on 8/4/12 at 10:09 pm to Jax-Tiger
Pretty sure you are my clone or something
That's about exactly how I make my asparagus and I also love skirt steak with chimichurri sauce
That's about exactly how I make my asparagus and I also love skirt steak with chimichurri sauce
Posted on 8/4/12 at 10:15 pm to Powerman
quote:
That's about exactly how I make my asparagus and I also love skirt steak with chimichurri sauce
Great minds think alike, huh? Skirt steak is my family's favorite. Chimichurri may be my favorite way of doing skirt. My family likes it when I do it in the cast iron skillet with corn and green onions. So I end up doing it those two ways more than anything else...
Posted on 8/4/12 at 10:27 pm to Jax-Tiger
is that pesto on the steak? or parsley?
Posted on 8/4/12 at 10:34 pm to Lester Earl
No pesto on steak. Chimichurri sauce. Both pesto and chimuchurri have basil and olive oil. Whereas pesto has garlic, pine nuts, and parmesan cheese, the chimichurri sauce has parsley, oregano, shallots, garlic, lime juice, and red wine vinegar.
Pesto is much thicker than chimichurri, which has more liquid.
ETA: I marinate the steak in chimichurri sauce, but hold some in reserve to spoon over the top of the steak just before I serve it. It is very flavorful and gives the steak a little tang...
Pesto is much thicker than chimichurri, which has more liquid.
ETA: I marinate the steak in chimichurri sauce, but hold some in reserve to spoon over the top of the steak just before I serve it. It is very flavorful and gives the steak a little tang...
This post was edited on 8/4/12 at 10:37 pm
Posted on 8/5/12 at 7:01 am to Jax-Tiger
That looks and sounds really good!
Posted on 8/5/12 at 11:01 am to Jax-Tiger
What brand / model is your grill?
Posted on 8/5/12 at 12:24 pm to nelatf
Weber Summit 5 burner (4 mains + dedicated burner for the smoker box).
ETA: The exact model is the Platinum C4. They don't make it any more, although the guts of the grill is pretty similar to the Summit S-420.
ETA: The exact model is the Platinum C4. They don't make it any more, although the guts of the grill is pretty similar to the Summit S-420.
This post was edited on 8/5/12 at 12:31 pm
Posted on 8/5/12 at 1:53 pm to John McClane
quote:
My daily torture thread.
Looks good Jax
Posted on 8/5/12 at 2:09 pm to John McClane
quote:
My daily torture thread.
Me too. Saw this when I had my morning coffee. Was doing my grocery shopping a little while ago and saw a flank steak sitting there and remembered Jax's skirt. Had to pick it up. It's now sitting in the fridge marinading.
This post was edited on 8/5/12 at 6:05 pm
Posted on 8/5/12 at 6:04 pm to BottomlandBrew
Jax-inspired. Hadn't ever cooked one of these. Did it 2.5 minutes per side on a hot skillet.
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