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Chimichurri Grilled Beef

Chimichurri Grilled Beef

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 Chopped Flat Leaf Parsley
  • ½ cup Cilantro Leaves
  • ½ cup Extra Virgin Olive Oil
  • ⅓ cup Red Wine Vinegar
  • or ⅓ cup Sherry Vinegar
  • ½ tsp Red Pepper Flakes
  • ½ tsp Kosher Salt
  • 2 T Capers

Marinade and Steak

  • 2 T Extra Virgin Olive Oil
  • 2 T Fresh Lime Juice
  • 4 Garlic Cloves
  • 1 tsp Salt
  • 1 tsp Ground Cumin
  • 2 tsp Spanish Smoked Paprika
  • 1 tsp Cracked Black Peppercorns
  • 1 lb Skirt Steak
  • or 1 lb Top Sirloin Beef
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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.