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Chimichurri Steak

  • 4servings
  • 25minutes
  • 480calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package(s) (7- to 8-ounce) beans-and-rice mix

  2. 2 (10-ounce) boneless beef top loin steaks ,

  3. 1 inch thick, trimmed of fat

  4. 1 cup(s) (loosely packed) fresh parsley leaves , finely chopped

  5. 2 tablespoon(s) olive oil

  6. 1 tablespoon(s) red wine vinegar

  7. 1/2 teaspoon(s) dried oregano

  8. 1/4 teaspoon(s) crushed red pepper

  9. 1 clove(s) garlic , crushed with press

  10. 3/4 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Prepare beans-and-rice mix as label directs; keep warm.

  2. Meanwhile, heat ridged grill pan on medium until hot. Evenly season steaks, on both sides, with 1/2 teaspoon salt. Place steaks in grill pan and cook 16 to 18 minutes for medium-rare, or until desired doneness, turning steaks over once.

  3. While steaks are cooking, prepare chimichurri sauce: In small bowl, with fork, mix parsley, oil, vinegar, oregano, crushed red pepper, garlic, and 1/4 teaspoon salt until blended.

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