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