Description
This flavorful chimichurri steak recipe comes together in less than 30 minutes. Spoon the bright, zesty, herbaceous sauce over any type of grilled steak, like flat iron, top sirloin, ribeye, flank or skirt steak.
Ingredients
- 2 cups fresh parsley leaves
- 1-1/2 cups fresh cilantro leaves
- 1/2 medium red onion, coarsely chopped
- 1 to 2 chipotle peppers in adobo sauce
- 5 garlic cloves, sliced
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon grated lime zest
- 1/4 cup lime juice
- 3 teaspoons dried oregano
- 1-1/4 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)
Directions
- For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving.
- Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.
