Chimichurri Grilled Beef

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 6/4/2020

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

Serves: 4 Save

Ingredients (18)

  • Sauce:
  • 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 tablespoon capers, drained
  • Marinade and Steak:
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon lime juice
  • 4 garlic cloves minced
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 2 teaspoon smoked Spanish paprika
  • 1 teaspoon cracked black pepper
  • 1 pound skirt steak or sirloin beef, trimmed

Directions

  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.