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Ingredients Jump to Instructions ↓

  1. 2 cups chopped fresh parsley

  2. 1-1/2 cups chopped fresh cilantro

  3. 1 small red onion, quartered

  4. 5 garlic cloves, quartered

  5. 2 chipotle peppers in adobo sauce

  6. 1/2 cup plus 1 tablespoon olive oil, divided

  7. 1/4 cup white wine vinegar

  8. 1/4 cup lime juice

  9. 1 tablespoon dried oregano

  10. 1 teaspoon grated lime peel

  11. 1-1/4 teaspoons salt, divided

  12. 3/4 teaspoon pepper, divided

  13. 2 beef flat iron steaks or top sirloin steaks (1 pound each )

Instructions Jump to Ingredients ↑

  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. 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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