Directions:
- Prepare the chimichurri. Combine the parsley and garlic in a food processor and process until finely chopped. Add the oil, 1/4 cup vinegar, water, 1 1/2 teaspoons salt, and 1 teaspoon pepper and process to make a thick sauce. Correct the seasoning, adding salt, pepper, or vinegar as necessary; the mixture should be highly seasoned. Place half the chimichurri in a bowl or crock for serving; pour the remainder over the meat. Cover and let marinate in the refrigerator, 30 minutes, turning several times.
- Preheat the grill to high (or broiler).
- When ready to cook, oil the grill grate. Drain the beef and place it on the hot grate. Grill, turning with tongs, until cooked to taste, about 10 minutes per side for medium-rare. Serve with the remaining chimichurri sauce.
- It is normally served on a wooden cutting board. I cut it like london broil in thin slices across the grain.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1010.76 Kcal (4232 kJ) | ||
| Calories from fat | 731.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.24g | 125% | |
|---|---|---|---|
| Cholesterol | 201.81mg | 67% | |
| Sodium | 1022.41mg | 43% | |
| Potassium | 996.84mg | 21% | |
| Total Carbs | 3.16g | 1% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 66.9g | 134% | |
| Vitamin C | 41mg | 68% | |
| Iron | 6.5mg | 36% | |
| Calcium | 95mg | 10% | |
| Amount Per 100 g | |||
| Calories | 293.34 Kcal (1228 kJ) | ||
| Calories from fat | 212.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.58g | 125% | |
|---|---|---|---|
| Cholesterol | 58.57mg | 67% | |
| Sodium | 296.73mg | 43% | |
| Potassium | 289.3mg | 21% | |
| Total Carbs | 0.92g | 1% | |
| Sugars | 0.1g | 1% | |
| Dietary Fiber | 0.32g | 4% | |
| Protein | 19.41g | 134% | |
| Vitamin C | 11.9mg | 68% | |
| Iron | 1.9mg | 36% | |
| Calcium | 27.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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