Chimichurri Grilled Beef

Chimichurri Grilled Beef
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings


2 garlic cloves
1cup flat leaf parsley, loosely packed
1/2cup cilantro leaves, loosely packed
1/2cup extra-virgin olive oil
1/3cup red wine or sherry vinegar
1/2teaspoon crushed red chili flakes
1/2teaspoon coarse salt
2tablespoons capers, drained
Marinade and Steak:
2tablespoons extra-virgin olive oil
2tablespoons lime juice
4 garlic cloves minced
1teaspoon salt
1teaspoon cumin
2teaspoons smoked Spanish paprika
1teaspoon cracked black pepper
1pound 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

Nutritional Info *per serving

  • Calories 320
  • Fat 24g
  • Cholesterol 75mg
  • Sodium 540mg
  • Carbohydrate 2g
  • Fiber 1g
  • Protein 25g