Steak with Chipotle-Lime Chimichurri |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Steak gets a flavor kick from chimichurri. This piquant all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. âLaureen Pittman, Riverside, California Ingredients:
2 cups chopped fresh parsley |
1-1/2 cups chopped fresh cilantro |
1 small red onion, quartered |
5 garlic cloves, quartered |
2 chipotle peppers in adobo sauce |
1/2 cup plus 1 tablespoon olive oil, divided |
1/4 cup white wine vinegar |
1/4 cup lime juice |
1 tablespoon dried oregano |
1 teaspoon grated lime peel |
1-1/4 teaspoons salt, divided |
3/4 teaspoon pepper, divided |
2 beef flat iron steaks or top sirloin steaks (1 pound each) |
Directions:
1. 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.
2. 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.
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