Chimichurri Grilled Beef

  • Yield 4 servings

A Latin-American sauce of herbs, garlic and oil tops a thin slices of grilled beef.

Chimichurri Grilled Beef
Mark Boughton Photography / styling: Teresa Blackburn


2 garlic cloves
1 cup flat leaf parsley, loosely packed
1/2 cup cilantro leaves, loosely packed
1/2 cup extra-virgin olive oil
1/3 cup red wine or sherry vinegar
1/2 teaspoon crushed red chili flakes
1/2 teaspoon coarse salt
2 tablespoons capers, drained
Marinade and Steak:
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
4 garlic cloves minced
1 teaspoon salt
1 teaspoon cumin
2 teaspoons smoked Spanish paprika
1 teaspoon cracked black pepper
1 pound skirt steak or sirloin beef, trimmed


  1. To prepare sauce, place garlic in food processor, pulse, add remaining ingredients  and process until smooth. (Make up to 4 days ahead.)
  2. To prepare marinade, combine all ingredients in a ziptop plastic bag. Add beef to bag. Massage bag to rub marinade into beef. Refrigerate overnight. 
  3. Grill beef until desired doneness. Serve with sauce. 

Recipe by Chef Steve Petusevsky


Get every new post delivered to your Inbox.

Join 278 other followers