Directions:
- Season beef with salt and pepper and place it into a ziptop bag.
- In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
- Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 795.11 Kcal (3329 kJ) | ||
| Calories from fat | 604.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.14g | 103% | |
|---|---|---|---|
| Cholesterol | 147.39mg | 49% | |
| Sodium | 150.9mg | 6% | |
| Potassium | 653.01mg | 14% | |
| Total Carbs | 4.44g | 1% | |
| Sugars | 0.33g | 1% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 45.94g | 92% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 5.8mg | 32% | |
| Calcium | 73.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 264.84 Kcal (1109 kJ) | ||
| Calories from fat | 201.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.36g | 103% | |
|---|---|---|---|
| Cholesterol | 49.09mg | 49% | |
| Sodium | 50.26mg | 6% | |
| Potassium | 217.51mg | 14% | |
| Total Carbs | 1.48g | 1% | |
| Sugars | 0.11g | 1% | |
| Dietary Fiber | 0.47g | 6% | |
| Protein | 15.3g | 92% | |
| Vitamin C | 1.5mg | 8% | |
| Iron | 1.9mg | 32% | |
| Calcium | 24.5mg | 7% | |
* 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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