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.

Bourbon and Ginger Ale

The Bar

Ingredients (3)

  • 1.75 oz. Bulleit Bourbon
  • 4.25 oz. Ginger Ale
  • 1 Lemon Wedge
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