Cooking On The Ranch

menu icon
search icon
×

Chimichurri Flank Steak

By 31 Comments

Chimichurri flank steak is that perfect easy Summer grilling recipe. Chimichurri sauce is a bright zesty, herb packed sauce from Argentina that will simply blow you away. It’s simple and exquisite. A classic grilled flank steak never had it so good. 

Flank steak topped with chimichurri sauce.

I have a list of about 10 go-to dinners for easy delicious Summery meals. This flank steak chimichurri tops the list along with Chicken Thigh Kabobs with Chile Yogurt Sauce, Grilled Steak Kabobs, and Maple Glazed Chicken Kabobs, just to name a few of our favs. They’re worth their weight in gold.

Oh Chimichurri where have you been all my life? Flavorful with fresh parsley, hot with red pepper flakes, garlicky with garlic, exciting with red wine vinegar, zesty with lemon… We are simply in love with Chimichurri sauce.

So much so, I’ve used it to make Chimichhurri Shrimp and Chimichurri Smashed Potatoes.

With such a fresh flavor, it’s perfect as a topping for steak as it brings a lively flare to each and every beefy bite. It’s flat out delicious.

I’ve tried nearly 10 versions of chimichurri sauce for flank steak and this recipe is the one we prefer. It’s straight forward, fresh in flavor and best compliments steak. This is this recipe I learned to make in Culinary School.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make chimichurri flank steak.

Making Chimichurri sauce is easy! All you need is a sharp knife and fresh ingredients.

  • Fresh Parsley. Small chopped.
  • Red Onion. With deep purple skin and reddish flesh for color, red onions are sharper and spicier in flavor and the best choice for chimichurri sauce.
  • Lemon. We’ll use only the zested skin.
  • Garlic. Chopped
  • Red Wine Vinegar: Red wine vinegar has a specific flavor. It’s vinegar tart, which is mellowed out by a touch of sweetness.
  • Pepper. We’ll use both fresh ground black pepper and red pepper flakes.
  • Olive Oil: Since this chimichurri sauce is used as a vinaigrette style topping, use a good quality extra virgin olive oil for the flavor. It’s less processed offering a more pleasant taste. A bit fruity and a bit bitter. Like bitting into a good olive.
  • Flank Steak

Ingredient Substitutions and Variations

  • Steak: Substitute skirt steak for the flank steak. Skirt steak is a thinner cut of beef, so adjust cooking times to not over-cook. Skirt steak will cook over medium high heat in about 2 – 3 minutes per side.
  • Grill chicken thighs or chicken breasts and then top with chimichurri sauce. Cut chicken thighs into chunks for skewers marinaded them for a few hours in Chimichurri. Grill them for a wonderful healthy entree.

Step by Step Instructions. It’s Easy!

Making Chimichurri Flank Steak is easy … let’s get started.

Chopped ingredients in a glass bowl to make flank steak chimichurri.
Mixing ingredients together to make chimichurri sauce for flank steak.
  • Step 1: Prep and chop all ingredients for the chimichurri sauce and place in a medium sized bowl.
  • Step 2: Using a spoon, fork or whisk, stir until well blended. Set aside and let the flavors marry while you cook the flank steak steak.
Flank steak being grilled on a gas grill.
  • Step 3: It’s time to grill the flank steak. Flank steak is so easy to cook. All it needs is hot sizzling grates and medium high heat. Depending on how thick the steak is it should cook in about 10 – 12 minutes. Or until an instant read meat thermometer reads 130 degrees when tested in the thickest part of the steak. Use a simple seasoning like salt and pepper. The chimichurri flavor will do all of the work in the flavor department.
  • Here’s How: Turn on your grill until it reaches a temperature of 500 degrees. This will get those grates nice and hot. Turn the temperature down to 400 and place the steak on the grill. Cook uncovered until it’s nice a browned on one side. About 5 – 6 minutes. Turn the steak over and cook until the temperature indicates the steak is medium rare.

Pro Tip: Once the steak is off the grill, remove to a platter and cover loosely with a sheet of foil. This is called “tenting” This will allow the steak to rest. During this time the steak will absorb the juices for a more tender and flavorful result. The foil will also help keep those steaks warm.

ALWAYS slice flank steak against the grain. Slicing flank steak this way cuts through the tough fibers, shortening them, so you get a piece of meat thats more tender and easier to chew.

Can I make the chimicurri sauce in a food processor?

Yes. First add the whole garlic cloves and give them a couple of good spins to break them up. Then add the rest of the ingredients and blend until you reach desired consistency. This will make a less chunky chimichurri sauce and will work better if you’re using it as a marinade.

Can I use this sauce as a chimichurri steak marinade?

I like to keep the flank steak in it’s natural form and beefy flavor, so I don’t use the sauce as a marinated flank steak recipe, only as a flavor topping. I do like to use this chimichurri sauce as a marinade for chicken breast. It helps tenderize and keep an otherwise piece of lean meat from possibly drying out on the grill. Just give the chicken breasts a couple of pounds with a meat mallet tenderizer, then place the chicken and the chimichurri sauce in a gallon zip lock bag. Press the air out and then massage the bag a few times to distribute sauce. Marinate the chicken for two hours, then grill or bake on a foil lined sheet pan until internal temperature reads 165 degrees.

What kind of parsley should I use for chimichurri?

Italian flat leaf variety. Don’t choose a curly leaf parsley. It’s low in the flavor department and can carry a bitter flavor. Its best used as a garnish for that burger, like the restaurants do.

Can you freeze chimichurri?

Yes. Using air tight containers, freeze small amounts to use as you need, or freeze any leftovers in one large container. I like using a freezer safe baggie. Just scoop the chimichurri sauce into the baggie, squeeze the air out, and flatten the contents. It will store like a charm in the freezer for up to three months.

Storage and Reheating

  • Store any leftovers in an air tight container in the refrigerator. Flank Steak and the chimichurri sauce will keep for 4-5 days.
  • Store any leftover chimichurri sauce in a separate container.
  • Cooking chimichurri flank steak to a medium rare state gives you some wiggle room to reheat the steak without over cooking. Heat the oven to 300 degree. Loosely wrap flank steak in foil. Place in the oven and gently reheat for 15 or so minutes, or until warm enough to eat. Top with leftover chimichurri sauce.

Chimichurri Flank Steak Recipe

Flank steak topped with chimichurri sauce.

The spicy olive oil and garlic chimichurri sauce is perfect to enhance grilled meats without over powering the flavor. One of the more famous ways is to serve it over Picanha Steak.

I’ve also created a recipe for Chimichurri Smashed Potatoes.

Chimichurri Flank Steak Sides

My favorite side to serve with Chimichurri Flank Steak is my recipe for Slow Cooker Cowboy Beans, and here are some more ideas.

Served this bold steak alongside one of my favorite salads, Louisiana Sunburst Salad. A nice pasta salad is always a good compliment to grilled steak. Check out this Penne Pasta Salad with Creamy Parmesan Sauce. Try an easy vegetable side dish like this Sweet Corn Succotash with Edamame or Olf Fashioned Pea Salad with Eggs. And if you’re looking to keep things really simple, grab that slow cooker for these Garlic Butter Slow Roasted Garlic Baked Potatoes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Flank steak topped with chimichurri sauce.
Print Recipe
5 from 2 votes

Chimichurri Flank Steak

Chimichurri sauce is bright zesty, lively herb packed sauce from Argentina that will blow you away. Also used as a marinade, the fresh vibrant flavors bring a zest of flavor to any type of meat. 
Prep Time15 minutes
Cook Time1 minute
Total Time25 minutes
Course: Main Course Beef
Cuisine: Argentina
Diet: Gluten Free
Servings: 4
Calories: 412kcal
Author: Lea Ann Brown

Ingredients

  • For The Chimichurri Sauce
  • ½ cup red onion minced
  • ⅓ cup parsley flat leaf minced, leaves only. Stems have a bitter flavor.
  • 1 tablespoon oregano fresh coarsely chopped, or 1 teaspoon dried oregano.
  • 1 tablespoon garlic minced
  • ⅓ cup olive oil extra virgin
  • 3 tablespoons red wine vinegar
  • ½ teaspoon crushed red pepper
  • 1 tablespoon lemon zest
  • 1 teaspoons coarse salt
  • ⅓ teaspoon black pepper
  • For the Grilled Flank Steak
  • 1 ½ pounds Flank Steak
  • Salt and Pepper to Taste

Instructions

  • For the Chimichurri Sauce
  • Mix everything in a bowl and let stand at room temperature for at least 15 minutes.
  • For the Flank Steak
  • Preheat grill to 500 degrees. Turn heat down to 400. Salt and pepper the flank steak. Grill flank steak for 5 – 6 minutes per side. Remove from grill and tent with foil for 10 minutes.
  • Slice flank steak against the grain. Place on a serving platter and drizzle a generous helping of chimichurri sauce down the middle.

Notes

Pro Tip: Once the steak is off the grill, remove to a platter and cover loosely with a sheet of foil. This is called “tenting” This will allow the steak to rest. During this time the steak will absorb the juices for a more tender and flavorful result. The foil will also help keep those steaks warm.
ALWAYS slice flank steak against the grain. Slicing flank steak this way cuts through the tough fibers, shortening them, so you get a piece of meat thats more tender and easier to chew.
Olive Oil Tip:
  • Since this chimichurri sauce is used as a vinaigrette style topping, use a good quality extra virgin olive oil for the flavor. It’s less processed offering a more pleasant taste. A bit fruity and a bit bitter. Like bitting into a good olive.

Nutrition

Calories: 412kcal | Carbohydrates: 4g | Protein: 37g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 1553mg | Potassium: 653mg | Fiber: 1g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 10.7mg | Calcium: 71mg | Iron: 3.5mg

Flank Steak with Chimichurri Sauce …It’s What’s for Dinner.

Super Easy Firecracker Shrimp

By 3 Comments

Grilled and glazed with a sweet and spicy firecracker sauce, Firecracker Shrimp is a quick and amazing appetizer. Or served with side dishes, a super easy dinner option. Five ingredients and ready in under 30 minutes … a cleaner version, you can’t beat that.

Grilled firecracker shrimp served on a white platter with blue cheese dressing dipping sauce.

What You Can Expect From This Recipe

I’ve tried several versions of Firecracker Shrimp. Versions where shrimp are potato starched, or floured, and come with a lengthy lineup of ingredients.

Those recipes are really very good, but I’ve settled on this incredibly quick, easy, no-fuss version as a permanent resident in my data base and the recipe I want to share with my readers. A version with flavor and texture that you’ll find addictive.

This is a Firecracker Shrimp recipe without breading. Its simply a easier, cleaner and fresher version. For instance, a no-mess Firecracker Shrimp recipe without cornstarch.

It’s also a Firecracker Shrimp without sweet chile sauce and uses Apricot Jam for the sticky sweet element, and red pepper flakes to bring heat. It’s an Asian inspired meal that can be served as a quick appetizer, or with rice for a light and welcome easy dinner option.

Peeled and deveined shrimp are skewered and grilled basted with sweet, sticky sauce that becomes a beautiful glaze as it cooks.

The beauty of this recipe, is that it uses ingredients that you most likely already have in your pantry.

Let’s take a look.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make easy firecracker shrimp.
  • Shrimp: Choose quality wild caught shrimp that has already been shelled and deveined. This will save you lots of time.
  • Neutral Oil: Canola oil or Vegetable oil works well here.
  • Apricot Jam makes this a Firecracker Shrimp without Sweet Chile Sauce.
  • Soy Sauce.
  • Red Chile Pepper Flakes.
  • Sesame Seeds (optional) Sprinkle with toasted sesame seeds once the shrimp is cooked.

Ingredient Substitutions

  • Salmon: I have also used this recipe for grilled salmon. Works like a charm for a quick dinner entree.
  • Jam: I had peach jam in the pantry. It works great as a sub for Apricot Jam.
  • Red Chile Pepper Flakes: A couple of good shakes of your favorite hot sauce is a good substitute for red pepper flakes. As is a sizable pinch or Cayenne pepper or New Mexico chile powder. Avoid using a chili powder blend that you most likely have in your pantry. It just won’t be as spicy and it’s a while different world of flavors.

Step by Step Instructions

How do you make firecracker shrimp without breading or cornstarch. It’s super easy.

Mixing sauce ingredients to make firecracker shrimp.
Sauce for firecracker shrimp.
  1. Step 1, prepare the Firecracker Shrimp Sauce. In a small bowl, combine preserves, oil, soy sauce and red pepper flakes.
  2. Step 2, Use a fork to stir and blend the ingredients together.
Shrimp skewered on metal rods.
Shrimp skewers on a sheet pan that have been broiled and glazed.
  1. Step 3: Skewer the peeled and deveined shrimp onto metal or wooden skewers. If using wooden, soak them for 20 minutes ahead of time, so they don’t burn. You can also use a grill basket. Use oil or a cooking spray to coat the pan before grilling.
  2. Step 4: Broil or grill the Firecracker Shrimp. If broiling, place sheet pan 4 inches below the broiler unit. Slide the sheet pan out, turning every 2 minutes, basting with the sauce each time you turn. If grilling grill over medium high heat and turn shrimp every 2 minutes, basting each time you turn.

FAQ’s

What Shrimp Is Best For Firecracker Shrimp

Please look for shrimp that tastes like shrimp. And by that I mean wild caught shrimp as opposed to farmed. Study those packages in your freezer section, you’ll be surprised to see you can find wild caught. They have a cleaner true shrimp flavor. And purchase frozen shrimp and thaw them yourself. Shrimp that is displayed in the seafood section that are not frozen, are more than likely previously frozen. Unless you live on the ocean.

Whats The Best Way To Thaw Shrimp?

Place shrimp in the refrigerator and let it thaw naturally overnight.

Shrimp Tip: Using a paper towel, pat shrimp dry before cooking. You’ll get a much better and crispier sear. Also, leave a tiny bit of space between the shrimp as you skewer. That little bit of air flow will help the shrimp cook evenly.

Storage

If you have any leftovers, place shrimp in an airtight container and store in the refrigerator for up to three days.

Serving Suggestions

If you’re not serving this as an appetizer, serve with Easy Baked Rice, or a simple fresh garden salad. Usemy Homemade Blue Cheese Dressing as a dipping sauce = Delicious.

Whether you’re serving this as a light meal, or appetizer, I hope you enjoy the recipe as much as we do.

Recipe for Firecracker Shrimp

I hope you give this super easy shrimp dinner recipe a try. It’s a great idea to keep in your back pocket for a quick light dinner or appetizer. You’re going to love it’s simplicity and unique flavor.

And if you’re looking for more fun shrimp appetizer recipes, don’t miss this one for Prosciutto Wrapped Shrimp with honey. One of our favorites and very popular.

And if you’re looking for more easy seafood recipes, don’t miss my Seafood Category You’ll find lots of healthy recipes including the most popular on my site for Heavenly Halibut.

More Grilled Shrimp Recipes

Grilled firecracker shrimp served on a white platter with blue cheese dressing dipping sauce.
Print Recipe
5 from 4 votes

Firecracker Shrimp without Breading

Grilled and glazed with a sweet and spicy firecracker sauce, Firecracker Shrimp is a quick and amazing appetizer, or served with side dishes, a super easy dinner option. Five ingredients and ready in under 30 minutes … you can’t beat that.
Prep Time10 minutes
Cook Time10 minutes
Course: Appetizer Recipes, Main Course Seafood
Cuisine: Asian
Diet: Gluten Free
Servings: 4 people
Calories: 163kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup apricot preserves or peach preserves
  • 1 teaspoon Neutral oil canola or vegetable oil works well here.
  • 1 teaspoon soy sauce Use Tamari to make this recipe gluten free.
  • ½ teaspoon crushed red pepper flakes
  • 1 pound uncooked large shrimp peeled and deveined

Instructions

  • In a small bowl, combine the preserves, oil, soy sauce and pepper flakes. Pat the shrimp dry and thread shrimp onto metal or soaked wooden skewers. Using a paper towel, lightly oil the grill grates before placing the shrimp.
  • Grill, uncovered, over medium heat or broil 4 in. from the heat until shrimp turn pink, 2-3 minutes on each side, basting frequently with apricot mixture.
  • Use blue cheese dressing as a dipping sauce.

Notes

Shrimp Tip: Using a paper towel, pat shrimp dry before cooking. You’ll get a much better and crispier sear. Also, leave a tiny bit of space between the shrimp as you skewer. That little bit of air flow will help the shrimp cook evenly.
If you’re not serving this as an appetizer, serve with Easy Baked Rice, or a simple fresh garden salad.
If you have any leftovers, place shrimp in an airtight container and store in the refrigerator for up to three days.
Heat Factor: If you don’t have red pepper flakes, use ¼ teaspoon New Mexico Red Chile Powder, or a good shake of your favorite hot sauce or sriracha.
Use Blue Cheese Dressing as a dipping sauce = Delicious.

Nutrition

Calories: 163kcal | Carbohydrates: 20g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 742mg | Potassium: 159mg | Fiber: 1g | Sugar: 13g | Vitamin A: 339IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1mg

Firecracker Shrimp Without Breading … It’s What’s For Dinner.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

This recipe is adapted from Taste of Home.

Sweet Corn Succotash with Edamame

By 25 Comments

For a very special version of corn succotash, switch out edamame for traditional lima beans. Add sweet red bell pepper, rice wine vinegar and basil and you’ve got a sassy Summer side dish.

Corn succotash with edamame and red bell pepper on a blue plate.

Corn Succotash is a perfect side dish for the Summer season. It’s pot luck, picnic perfect because it’s a side dish without mayonnaise. That means it travels well and safely.

And it’s delicious served at either warm or at room temperature.

I can’t think about succotash without a visual of Sylvestor, the cartoon cat from the 60’s, spitting out the words “sufferin’ succotash”. And this updated version of a depression era classic recipe, is “sufferin succotash” good.

This edamame corn succotash comes together in a matter of minutes and is a favorite of ours to serve as a side dish for burgers, grilled chicken, or our favorite grilled steak recipe, Grilled Flank Steak with Horseradish Cream Sauce.

If you’re looking for more ways to use shelled edamame, edamame corn succotash is a great recipe to put those little soybeans to work. Edamame is very similar in texture to lima beans, the ingredient switch seems very natural.

Edamame brings a buttery, hint of sweetness and nuttiness to corn succotash.

Let’s take a look.

Edamame Corn Succotash: The Ingredients

Ingredients to make corn succotash with edamame.
  • Fresh Parsley.
  • Sweet Corn. Either fresh off the cob or frozen will work equally well here.
  • Shelled Edamame. Purchase a bag of frozen.
  • Red Bell Pepper.
  • Sweet or Yellow Onion.
  • Dried Basil.
  • Garlic
  • White Wine.
  • Rice Vinegar.
  • Neutral Oil such as canola or vegetable oil.

Ingredient Substitutions

  • Bell Pepper: Use a yellow or orange bell pepper, but avoid a green bell pepper. Green bell peppers don’t carry the sweet flavor that makes this recipe so special.
  • Basil: Use chopped fresh basil.

Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

The Process, It’s Easy!

Cooking chopped red bell pepper and onions in a skillet.
Step 1
Cooking corn and edamame in a fry pan to make corn succotash.
Step 2
  • Step 1: Heat a skillet over medium high heat. Once the pan is hot, add the oil. Once the oil is hot, add chopped red bell pepper and onions. Cook until starting to soften, about 3 minutes.
  • Step 2: Stir in corn, wine (or water) and edamame. Cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and ground black pepper. Serve immediately or at room temperature.

Recipe Variations

  • Traditional succotash includes Lima beans. Add them or switch them out with the edamame.
  • Instead of using canola oil. Start by frying chopped bacon pieces in the pan. Then proceed with the recipe. Bacon makes everything better.
  • Add fresh okra. Chop the ends off the of fresh okra and then slice. Add them at the same time you add the bell pepper and onion.
  • Fresh Corn: During corn season grill fresh corn on the cob until it’s toasty and starting to brown. Remove the corn kernels from the cob and add to the recipe. This will add a wonderfully smoky flavor.
  • Add chopped zucchini during the cooking process.
  • Add sliced cherry tomatoes at the end of the recipe.

Corn Succotash With Edamame, FAQ’s

Can I Make Corn Succotash In Advance?

Absolutely yes. This is one of the wonderful things about this recipe. You can make this 2-3 days in advance. Just bring to room temperature or warm it in the microwave before serving.

Can You Freeze Edamame Succotash?

This recipe will freeze well. Place any leftovers in a freezer safe container. It will keep in the freezer for up to 3 months.

Storage

I like to double this recipe and keep it in the refrigerator for a quick lunch, snack or side dish. Transfer room temperature corn succotash to an air tight container. It will keep in the refrigerator for up to 4 days. Just one more thing to love about this succotash recipe.

Tips For Success

  • Shelled edamame is readily available in the freezer section at your local grocery store. No need to buy it in the shell and try to remove it.
  • For a toastier, smokier flavor, grill sweet corn on the cob and then remove the kernels from the cob.

Recipe for Corn Succotash with Edamame

Sweet corn succotash with edamame served on a blue plate.

I hope you give this unique corn succotash with edamame recipe a try. It’s somewhat of an Asian succotash and it’s a refreshing Summer side dish that will go with any main course.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

Looking for more fresh vegetable side dishes?  You won’t want to miss:

And if you’re looking for even more side dishes, don’t miss my Side Dish Category. You’ll find lots of delicious recipes including the most popular on my site for Broccoli Cheez Whiz Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Corn succotash with edamame and red bell pepper on a blue plate.
Print Recipe
5 from 1 vote

Sweet Corn Succotash with Edamame

With fresh sweet corn, sweet red bell pepper, rice wine vinegar, and basil, this is "sufferin' succotash' delicious.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 44kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ Cup shelled edamame frozen or fresh
  • 1 Tablespoon canola oil
  • ½ Cup red bell pepper chopped
  • ½ Cup sweet onion chopped
  • 2 cloves garlic minced
  • 2 Cups sweet corn kernels fresh or frozen
  • 3 Tablespoons dry white wine water or chicken broth will work here.
  • 2 Tablespoons rice vinegar
  • 2 Tablespoon fresh parsley chopped
  • 1 Teaspoon dried basil or 1 tablespoon fresh basil, chopped
  • ½ teaspoon salt
  • Freshly ground pepper to taste

Instructions

  • Place edamame in a microwave safe bowl. Add a couple of tablespoons of water and cook for 2 minutes. Or cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
  • Heat oil in a large nonstick skillet over medium heat. Add bell pepper and onion. Cook until vegetables are starting to soften, stirring frequently. About 3 minutes. Add chopped garlic and cook until garlic is fragrant. About 1 minute.
  • Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for about 5 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately or at room temperature.

Notes

Recipe Variations
  • Traditional succotash includes Lima beans. Add them or switch them out with the edamame.
  • Instead of using canola oil. Start by frying chopped bacon pieces in the pan. Then proceed with the recipe. Bacon makes everything better.
  • Add fresh okra. Chop the ends off the of fresh okra and then slice. Add them at the same time you add the corn and edamame.
  • Fresh Corn: During corn season grill fresh corn on the cob until it’s toasty and starting to brown. Remove the corn from the cob and add to the recipe. This will add a wonderfully smoky flavor.
  • Add chopped zucchini during the cooking process.

Nutrition

Calories: 44kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 752IU | Vitamin C: 27mg | Calcium: 5mg | Iron: 1mg

Corn Succotash with Edamame …It’s What’s for a Side Dish.

Spicy Paella, Easy Home Recipe

By 36 Comments

This Spicy Paella is made with andouille sausage, shrimp and a lively colorful sofrito serves as the backbone for a rich depth of flavor. This recipe is fun to put together because its a manageable, perfect for the home cook experience. Whether you have a paella pan or not … let’s take a look.

Spicy paella with shrimp and sausage on a blue plate.

Serving Tip: Serve this Spicy Paella with a Spanish Salad like this Fennel, Orange and Olive Salad for a fresh Spanish meal.

On the hottest day of the year, on the cement patio outside of culinary school, using a huge round charcoal grill and the largest paella pan I’ve ever seen, we made spicy paella for 50 people.

It was quite the undertaking, making sure the end result was authentic in texture. A little crunch to the rice and rich in flavor.

I’ve taken that saga of a recipe and simplified it for the normal home cook in their normal home kitchen. And using a paella pan is optional.

I find the thin paella pans difficult to use on a stovetop. Brands like Le Creuset make paella shaped pans that are heavy bottomed and produce a more even heat suitable for even cooking. Also a carbon steel fry pan is also a good choice here. As an Amazon Associate I earn from qualifying purchases.

What is paella? Paella is a traditional Spanish dish from the Valencia region of Spain. It’s cooked in a paella pan made of thin carbon steel which has qualities to help to create a nice crust on on the rice. This crispy crust is what paella is known for and is referred to as socarrat. Paella can be made with a variety of meat, poultry or seafood.

The secret to making paella is to maximize the amount of rice on the bottom of the pan because that is where the flavor lies. That’s why a paella pan grows in diameter instead of height. Choose a fry pan with sides that slope.

Paella is meant to be enjoyed as a communal dish, serving many at a party or gathering.

While the method of making paella is simple, making truly great paella requires special attention to the type of heat source and careful preparation of ingredients.

Since we’ll be making paella stove top, consider the size of your burner. Most home burners work best with a 13 inch pan. If you’re cooking paella on the grill, it usually will accommodate a larger pan.

This recipe is bursting with flavor. What makes this paella spicy paella? It’s from the heat in the Andouille Sausage and the dried hot chile peppers added to the broth.

How can you go wrong with andouille sausage, shrimp, hot chiles, cumin, cilantro and lime….and that’s only a partial line up.  

Ingredients You’ll Need

Ingredients to make broth for spicy paella.

Ingredients to make broth for paella:

  • Dried Chile Peppers: Pasilla, arbol or guajillo will work well here.
  • Spices: Cumin, cinnamon and garlic.
  • Chicken Broth or stock.
Ingredients to make sofrito for spicy paella.

Sofrito is a seasoned tomato based sauce used as a flavor foundation in Latin American and Spanish dishes. Having a good solid flavored sofrito means you’ve got the start to an excellent paella. It adds complexity and layers of flavor that add to the depth of this recipe. Here are the ingredients you’ll need for this version of Spicy Paella:

  • Tomato Paste
  • Zucchini
  • Tomatoes
  • Chopped onion
  • Chopped red bell pepper
  • Chopped garlic
  • Hot Smoked Paprika
  • Neutral Oil, such as canola oil or vegetable oil.
Ingredients to make spicy paella.

For the ingredients to make this paella, I’ve chosen:

  • Shrimp.
  • Smoked Andouille sausage.
  • Medium grained paella rice such as Valencia or Bomba. It absorbs three times its weight in liquid. This rice is cooked in a similar fashion to risotto, though its not sticky when cooked.
  • Frozen corn.
  • Cilantro.
  • Lime Juice.
  • Finely Chopped garlic.

Ingredient Substitutions

Paella is much like pizza in the way that you’ve got a blank canvas to choose ingredients to make it “your own”. Choose a variety of protein such as:

  • Chicken thighs. (chopped)
  • Spanish style chorizo.
  • Mussels or small clams, scrubbed and beards removed.
  • Substitute frozen peas for the corn.
  • Add a healthy pinch of saffron for a more authentic dish.
  • Omit the sausage and make this a seafood paella recipe.

Step by Step Instructions

How to make broth for spicy paella.

Step 1: Make the Broth: Remove stem and seeds from the chile pepper and shake out the seeds. Combine the chile, cumin, cinnamon, 2 garlic cloves, and broth in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

Frying chopped peppers and onions for paella.
Making sofrito with zucchini for spicy paella.
  • Step 2: Make the sofrito: Heat oil in a large fry pan with sloped sides over medium high heat. Or paella pan. Once the oil is hot, add bell pepper and onion, and sauté 5 minutes, stirring occasionally.
  • Step 3: Add zucchini; sauté 5 minutes. Stir in 2 garlic and cook until fragrant. Add tomatoes, tomato paste, paprika and salt. Cook 5 minutes, stirring occasionally.
Adding rice and broth to sofrito to make paella.
Cooking shrimp and sausage to make spicy paella.
  • Step 4: Add rice, cook 1 minute, stirring constantly to toast.
  • Step 5: Peel and devein shrimp, leaving tails intact if you’d like. Pat shrimp dry. Heat 1 teaspoon oil in skillet over medium heat. Add shrimp and saute 2 minutes. Add sliced sausage and cook one more minute to heat through. Remove the sausage and shrimp to a plate, so the shrimp will not continue to cook.
Cooking paella stovetop without using a paella pan.
Step 6
Arranging cooked shrimp on top of paella before serving.
Sep 7
  • Step 6: Remove the chile pepper from the broth. Stir broth, cilantro, oil and lime juice mix, and corn into the pan. Cook 15 minutes, uncovered, resisting the urge to stir. Add sausage and cook 5-10 more minutes, until rice is tender and starting to get a crust on the bottom of the rice.
  • Step 7: Remove from heat. Stir in a splash of Sherry Vinegar (optional) Arrange shrimp in the paella. Cover with a towel, and let stand 10 minutes.

Serve family style straight from the pan.

About that Sherry Vinegar.

Pro Tip: Take the time to find and purchase Sherry Vinegar. Sherry Vinegar is aged vinegar made from sherry wine. It has a distinct rich flavor and will tame the acidity of the tomatoes and add bright flavor. Sherry vinegar is available in most grocery stores, though specialty stores will provide a better selection of higher quality sherry vinegars.

Recipe For Spicy Paella

Spicy paella with shrimp and sausage served on a blue plate.

I hope you give this spicy paella recipe a try. It’s an easy, delicious seafood recipe. It’s a rewarding recipe that will impress your family not only with its style, but also it’s flavor. It’s a fun way to host a Spanish-style dinner party.

More Fun Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy paella with shrimp and sausage on a blue plate.
Print Recipe
5 from 1 vote

Spicy Paella

This recipe is bursting with flavor. How can you go wrong with andouille sausage, shrimp, hot chiles, cumin, cilantro and lime….and that's only a partial line up.
Prep Time20 minutes
Cook Time40 minutes
resting time10 minutes
Course: Main Course Seafood
Cuisine: Spanish
Servings: 6
Calories: 276kcal
Author: Lea Ann Brown

Ingredients

  • For The Broth:
  • 1 dried chile pepper New Mexican, arbol or Pasilla
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 clove garlic peeled and minced
  • 2 Cups chicken broth
  • For The Sofrito
  • 2 tablespoons Neutral oil Canola or vegetable oil work well here.
  • 1 cup red bell pepper chopped, about 1 red bell pepper
  • 1 cups sweet onion chopped, apx. 1 medium onion
  • 1 cups zucchini sliced, about 1 medium small zucchini
  • 1 cup canned diced tomatoes undrained
  • ½ teaspoon hot smoked paprika
  • 1 Tablespoon Tomato paste
  • ¼ teaspoon salt
  • 3 garlic cloves peeled, minced
  • 1 cup rice uncooked, or short grain rice like Valencia or also called Bomba rice.
  • For The Paella:
  • ½ cup fresh cilantro chopped
  • ⅛ cup fresh lime juice
  • 1 teaspoon olive oil
  • 1 pound large shrimp peeled and deveined. You can leave the tails on if you'd like
  • 4 ounces smoked andouille sausage (fully cooked) cut into ½-inch pieces. About 1 link
  • ½ cup frozen corn
  • 4 lime wedges
  • 1 Teaspoon Sherry vinegar

Instructions

  • Prepare the Broth: Remove stem and seeds from dried chile pepper. Just shake the seeds out of the pepper. Combine the chile, cumin, cinnamon, garlic, and broth in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
  • Make the sofrito: Heat oil in a large fry pan or paella pan over medium high heat. Once the oil is hot, add bell pepper and onion, and sauté 5 minutes, stirring occasionally. Add zucchini; sauté 5 minutes. Stir garlic and cook until fragrant. Add tomatoes, tomato paste, paprika and salt. Cook 5 minutes, stirring occasionally. Add rice; cook 1 minute, stirring constantly to toast the rice.
  • Prepare spice blend, combine cilantro, lime juice, olive oil and set aside.
  • To prepare paella, peel and devein shrimp, leaving tails intact if you'd like. Pat shrimp dry. Heat 1 teaspoon oil in skillet over medium heat. Add shrimp and saute 2 minutes. Add sausage and cook one more minute to heat through. Remove the sausage and shrimp to a plate, so the shrimp will not continue to cook.
  • Remove the chile pepper from the broth. Stir broth, cilantro, lime, oil mix and corn into the sofrito in the pan. Cook 15 minutes, uncovered, resisting the urge to stir. You'd like to achieve a crust on the rice. Add sausage and cook 5-10 more minutes, or until rice is tender.
  • Remove from heat. Stir in a splash of Sherry Vinegar (optional) Arrange shrimp in the paella. Cover with a towel, and let stand 10 minutes. Serve with lime wedges.

Notes

Pro Tip: Take the time to find and purchase Sherry Vinegar. Sherry Vinegar is aged vinegar made from sherry wine. It has a distinct rich flavor and will tame the acidity of the tomatoes and add bright flavor. Sherry vinegar is available in most grocery stores, though specialty stores will provide a better selection of higher quality sherry vinegars.
A special paella pan does not need to be used for this recipe. Use a heavy bottomed 13 inch fry pan with sloped sides or a Carbon steel fry pan.
Serve paella with a Spanish side dish such as: Fennel Orange Salad.

Nutrition

Calories: 276kcal | Carbohydrates: 37g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 628mg | Potassium: 436mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1101IU | Vitamin C: 48mg | Calcium: 50mg | Iron: 2mg

Spicy Paella …It’s What’s for Dinner.

Super Easy Dutch Oven Tri-Tip Tacos

By 2 Comments

How about grabbing that Dutch oven for some easy, hassle free, feed a crowd, tri-tip tacos? We’ll take that typical taco dinner up a notch by cooking a tri-tip roast. The preparation is easy with incredibly delicious results.

Serve these tacos with Refried Beans, a nice helping of Mexican Rice or Mexican Corn Salad.

3 tri-tip tacos garnished with jalapeno peppers, lime wedges and cotija cheese.

What Is A Tri-Tip?

A tri tip roast is a cut from the bottom sirloin sub-primal. Named for it’s triangular shape, it’s great grilled over indirect heat, made famous in California seasoned as a Santa Maria Tri-tip. Even though it’s lower in fat that other cuts, It’s super flavorful.

For these tri tip tacos, we’re going to slow roast the tri-tip in the oven until it’s fall apart tender and beautifully shredded to make tacos.

Why We Love Tri-tip Tacos

  • Dutch oven tri-tip tacos is an easy a one pot meal with easy cleanup.
  • Practically all of the cooking is hands-off and prep time is minimal.
  • These tacos are rich with flavor.
  • These tri tip tacos are tender in texture with pure beefy flavor.
  • You’ll have plenty of left overs for quick lunches or dinners.
  • These Dutch Oven Pulled Beef Tacos feed a crowd.

So next time you’re at Costco, I hope you grab a tri-tip roast and give these tri-tip tacos a try.

Ingredients You’ll Need

Ingredients to make tri-tip tacos.
  • A tri-tip roast. Most tri-tips weigh between 1 ½ pounds and 2 ½ pounds. Any weight between this range will work fine for this recipe, but I’d choose a roast on the heavier side.
  • Canned Tomatoes: Chopped.
  • Chipotle Peppers in Adobo bring the smoky flavor.

Ingredients Swaps and Substitutions

  • Beef Roast: Substitute a 2 – 3 pound Beef Chuck Roast for the Tri-tip. A chuck roast will shred very well, but will contain more fat. You may want to trim some of the larger pieces of fat before cooking to avoid the tacos from being greasy.
  • Tortillas: Swap out street sized flour tortillas for the corn tortillas.

Step by Step Instructions

Be sure to see the recipe card below for complete ingredients and instructions.

It truly doesn’t get any easier than this. Let’s get started.

Browning a tri-tip roast in a dutch oven.
A 6-quart dutch oven with a tri-tip roast and ingredients to bake for tri-tip tacos.
  1. Step 1: Heat a large Dutch oven over medium high heat. Once the pan is hot, add oil. Season the tri tip roast on both sides with salt, pepper. You can even add some meat seasoning like Montreal Steak Seasoning. Once the oil is hot, add the roast and sear on both sides. About 5 minutes per side. Remove roast to a plate.
  2. Step 2: Add the sliced onion to the pan and cook stirring for about 2 minutes. Remove the pan from, the heat and add chopped tomatoes, sliced onions and seasonings. Nestle and place tri tip roast into the ingredients.
  3. Step 3: Cover and cook in a 325 degree oven for 3 hours.
Shredding a tri-tip roast on a cutting board using two forks.
Crockpot Shredded Beef for tacos

Tip: You can’t just take soft corn tortillas out of the package and make a taco. You must warm the shells to be pliable. My preferred method is to dampen a clean dish towel by quickly running the towel under water from the faucet. Wrap a stack of corn tortillas into the damp towel. Place the package in a gallon zip lock bag. Don’t seal the bag. Place the tortillas in the microwave and heat for 3 minutes at 50% power. Remove from the microwave and let them steam in the bag for 2-3 more minutes. They’re ready.

Toppings for Tri-tip Tacos

Once this meat is cooled and the beef shredded, the meat is so flavorful that I like to keep the toppings simple. But here are some more taco topping ideas.

  • A crunch of thin shredded cabbage.
  • A slice of avocado.
  • Guacamole. I like to spread a thin layer of guacamole on the tortilla before adding the beef.
  • Salsa. Be careful with adding a spoonful of salsa to these tacos. They are already tomato based, so don’t need much more. Try a drizzle of my homemade Roasted Tomatillo Salsa rather than a tomato based salsa.
  • A creamy option might be better. Try a dollop of Cilantro Lime Jalapeno Aioli.
  • Cotija Cheese: A Mexican crumbling cheese with a wonderfully tangy salty flavor works very well for these tri tip tacos.
  • Mango pico-de Gallo will bring a tropical flair.
  • Friends don’t let friends eat tacos without a lime wedge for a squeeze of lime juice to liven and brighten things up.

Questions You May Have

Can I Make Slow Cooker Tri-tip Tacos?

Absolutely. And without much change in the instructions. Just brown the tri-tip roast and then follow the instructions in the recipe card. Cook on low for 7 hours or until meat is tender enough to shred.

Can This Recipe Be Made Ahead?

The beef can be made ahead of time, shredded and then stored in the Dutch oven in the refrigerator for up to 3 days. Once ready to serve, warm the beef stove-top on medium low. You don’t want to re-cook it, just get it hot. When ready to serve, gather taco toppings, warm the corn tortillas and serve.

Are These Tri-Tip Tacos Spicy Hot?

No, as long as you remove seeds and veins. Chipotle Peppers in Adobo are indeed very hot. Instructions are to slice open the peppers and remove the seeds and veins. That’s where the heat lies. What you have left is a rich smoky flavor without as much heat.

Storage and Freezing

  • Store any left over beef in an air tight container in the refrigerator. The meat will keep for 4 days.
  • The shredded beef will freeze very well. Just place in a freezer safe container and freeze. It will keep 3 – 4 months in the freezer. Thaw overnight in the refrigerator and reheat stove top or microwave.

Recipe for Dutch Oven Tri-Tip Tacos

Tri-tip tacos on corn tortillas topped with cotija cheese, sliced jalapeno pepper and lime wedges.

Roasted tri-tip is an unexpected choice for street-style tacos. And using your oven to make Dutch oven to make tri-tip tacos creates a hands off no-fuss meal. And surprisingly, a tri-tip makes really good pulled beef tacos.

I hope you give this recipe a try with your favorite taco toppings. Such an easy recipe with big reward. A street taco to remember.

And if you’re looking for more ways to use a tri-tip-roast, check out my recipe for Oven Roasted Tri-Tip. Slathered with Dijon Mustard, rosemary and thyme, it’s an easy recipe for Sunday dinner.

And if you’re a fan of Mexican food, don’t miss my Mexican-Southwest Category. You’ll find lots of great recipes. Including the most popular taco recipe on my site for Fried Beef Tacos.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Tri-tip tacos served on corn tortillas.
Print Recipe
5 from 1 vote

Dutch Oven Tri-Tip Tacos

How about grabbing that Dutch oven for some easy, hassle free, feed a crowd, beef tacos? We'll take that typical taco dinner up a notch by cooking a tri-tip roast. The preparation is easy and produces incredibly delicious results.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Mexican
Cuisine: Mexican
Servings: 10
Calories: 181kcal
Author: Lea Ann Brown

Ingredients

  • 2-3 pound tri-tip roast
  • 3 chipotle peppers in adobo sauce seeded, veins removed and chopped
  • 1 Tablespoon adobo sauce from the can of peppers
  • 1 sweet onion thinly sliced
  • 6 garlic cloves chopped
  • 28 ounce can chopped tomatoes undrained
  • 1 Tablespoon cumin
  • 1 Tablespoon brown sugar
  • salt and pepper
  • 3 tablespoons vegetable oil

Instructions

  • Preheat the oven to 325 degrees.
  • Season the roast with salt and pepper. You can even add your favorite steak seasoning, like Montreal Steak Seasoning.
  • Heat a large Dutch oven over medium high heat. Once the pan is hot, add the oil. Once the oil is hot, add the tri-tip roast and brown on both sides. About 5 minutes per side.
  • Transfer the roast to a plate and set aside. Add the onion to the pan and saute until tender. Add garlic and cook until fragrant. Season the onion and garlic with salt and pepper. Add tomatoes. Nestle the tri-tip down into the tomatoes, onions and garlic mixture, then top with remaining ingredients.
  • Spoon a little of the tomato mixture on top of roast.
  • Cover the pan and cook 2.5 or 3 hours. Until meat is tender.
  • Remove the meat from the pan and shred with a fork when cool enough to handle.
  • Return the shredded meat back to the cooking liquid and stir to coat.
  • Serve the meat into heated corn tortillas or purchased taco shell with all your favorite taco toppings.

Notes

How to Remove Seeds and Veins From Chipotle Peppers: Chipotle Peppers in Adobo are indeed very hot. With a sharp knife, slice open the peppers and then using the back of the knife, scrape out the seeds and veins. That’s where the heat lies. What you have left is a rich smoky flavor without as much heat.
You can’t just take soft corn tortillas out of the package and make a taco. You must warm the shells to be pliable. My preferred method is to dampen clean dish towel by quickly running the towel under water from the faucet. Wrap a stack of corn tortillas into the damp towel. Place the package in a gallon zip lock bag. Don’t seal the bag. Place the tortillas in the microwave and heat for 3 minutes at 50% power. Remove from the microwave and let them steam in the bag for 2-3 more minutes. They’re ready.
Suggested Toppings: Keep it simple. Crumbled Cotija cheese, sliced jalapenos, lime wedges. 
Can I make these tacos in the Slow Cooker? Absolutely. And without much change in the instructions. Just brown the tri-tip roast and then follow the instructions in the recipe card. Cook on low for 7 hours or until meat is tender enough to shred.

Nutrition

Calories: 181kcal | Carbohydrates: 8g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 475mg | Potassium: 503mg | Fiber: 1g | Sugar: 5g | Vitamin A: 105IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 3mg

Dutch Oven Tri-Tip Tacos … They’re What’s for Dinner. 

 This post was first published January of 2013 and updated April of 2022 with new photos and step by step instructions.