Meal Type:

Total Time: 0 min.

Cook Method: Oven

     Serving Size: 6 1.5 3 6 12 24 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: April 17, 2022

1. Prepare chinichurri sauce; In food processor fitted with chopping blade, process onion and garlic until finely chopped.

2. Add parsley and oil; process until pureed. Add lime juice, vinegar, salt and red pepper.

3. Process just until mixed and set aside. In shallow nonmetal baking dish or seal-able large plastic food-storage bag, pour 1/2 cup chimichurri sauce.

4. Set remaining sauce aside. Place steak in dish or bag; turn to coat with sauce.

5. Cover dish or seal bag and refrigerate steak to marinate at least 4 hours but no longer than 24 hours.

6. Pour remaining sauce into jar; cover and refrigerate to serve with steak.

7. Just before serving, heat broiler or indoor grill.

8. Remove steak from marinade and broil steak 3 to 4 inches from heat source 12 to 15 minutes for medium doneness, turning once.

9. Discard marinade from dish or bag. Transfer steak to serving platter; let stand 5 minutes.

10. Cut crosswise into thin slices. Sprinkle with additional chopped parsley, if desired, and serve with remaining sauce.

11. NOTES : In Argentina, where outdoor grilling is a way of life, parsley-based chimichurri is the classic sauce cooks combine with beef, both as a marinade for grilling and as a sauce to serve with the meal.

12. The sauce also makes a tasty marinade or topping for chicken or shrimp.

Adding Comment...

Comment submitted for approval, it will be posted shortly.

Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information: