Chimichurri Grilled Beef
A Latin-American sauce of herbs, garlic, and oil tops thin slices of grilled beef.
Ingredients (18)
Sauce
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2 Garlic Cloves
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1 cup Chopped Flat Leaf Parsley
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½ cup Cilantro Leaves
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½ cup Extra Virgin Olive Oil
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⅓ cup Red Wine Vinegar
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or
⅓ cup Sherry Vinegar
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½ tsp Red Pepper Flakes
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½ tsp Kosher Salt
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2 T Capers
Marinade and Steak
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2 T Extra Virgin Olive Oil
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2 T Fresh Lime Juice
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4 Garlic Cloves
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1 tsp Salt
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1 tsp Ground Cumin
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2 tsp Spanish Smoked Paprika
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1 tsp Cracked Black Peppercorns
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1 lb Skirt Steak
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or
1 lb Top Sirloin Beef
Directions
- To prepare sauce, place garlic in food processor, pulse, add remaining ingredients, and process until smooth. (Make up to 4 days ahead.)
- To prepare marinade, combine all ingredients in a ziptop plastic bag. Add beef to bag. Massage bag to rub marinade into beef. Refrigerate overnight.
- Grill beef until desired doneness. Serve with sauce.