Steakhouse Strip Steaks with Chimichurri |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Chilies and lime juice give this version of chimichurri sauce a zesty Southwest flair thatâs dynamite with cumin-rubbed steaks. Youâve got to try the thick herb sauce with salmon, too! âGilda Lester, Millsboro, Delaware Ingredients:
4 boneless beef top loin steaks (8 ounces each) |
1 tablespoon olive oil |
2 teaspoons ground cumin |
1 teaspoon salt |
1 teaspoon coarsely ground pepper |
chimichurri: |
2-1/2 cups chopped green onions |
3 garlic cloves, minced |
5 tablespoons olive oil, divided |
1 cup packed fresh parsley sprigs |
1/2 cup fresh cilantro leaves |
1/2 cup loosely packed basil leaves |
2 tablespoons canned chopped green chilies |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1/4 cup reduced-sodium chicken broth |
3 tablespoons lime juice |
lime wedges |
Directions:
1. Brush steaks with oil. Combine the cumin, salt and pepper. Rub over steaks; set aside.
2. In a large skillet, saute onions and garlic in 2 tablespoons oil until tender. Cool slightly.
3. In a food processor, combine the onion mixture, herbs, chilies, salt and pepper; cover and process until finely chopped. Add broth and lime juice. While processing, gradually add remaining oil in a steady stream.
4. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium 160°; well-done 170°). Serve with chimichurri and lime wedges. Yield: 4 servings.
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