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Steak with Chipotle-Lime Chimichurri

Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 2 cups fresh parsley leaves
  • 1-1/2 cups fresh cilantro leaves
  • 1/2 medium red onion, coarsely chopped
  • 1 to 2 chipotle peppers in adobo sauce
  • 5 garlic cloves, sliced
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 teaspoon grated lime zest
  • 1/4 cup lime juice
  • 3 teaspoons dried oregano
  • 1-1/4 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

Directions

  • For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving.
  • Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.
Nutrition Facts
3 ounces cooked steak with 3 tablespoons sauce: 336 calories, 26g fat (7g saturated fat), 73mg cholesterol, 462mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 22g protein.

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