Directions:
- For chimichurri, place the parsley, cilantro, onion, garlic and chipotle peppers in a food processor; cover and pulse until minced. Add 1/2 cup oil, vinegar, lime juice, oregano, lime peel, 1/2 teaspoon salt and 1/4 teaspoon pepper; cover and process until blended. Cover and refrigerate until serving.
- Drizzle steaks with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Thinly slice across the grain; serve with chimichurri. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.85 Kcal (456 kJ) | ||
| Calories from fat | 43.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 7% | |
|---|---|---|---|
| Cholesterol | 35.71mg | 12% | |
| Sodium | 412.68mg | 17% | |
| Potassium | 139.08mg | 3% | |
| Total Carbs | 3.5g | 1% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 12.11g | 24% | |
| Vitamin C | 24.5mg | 41% | |
| Iron | 102.6mg | 570% | |
| Calcium | 37mg | 4% | |
| Amount Per 100 g | |||
| Calories | 104.42 Kcal (437 kJ) | ||
| Calories from fat | 41.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 7% | |
|---|---|---|---|
| Cholesterol | 34.26mg | 12% | |
| Sodium | 395.9mg | 17% | |
| Potassium | 133.43mg | 3% | |
| Total Carbs | 3.35g | 1% | |
| Sugars | 0.7g | 3% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 11.62g | 24% | |
| Vitamin C | 23.5mg | 41% | |
| Iron | 98.5mg | 570% | |
| Calcium | 35.5mg | 4% | |
* 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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