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Nutrition Facts
Serving Size 1 (150g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 501
Calories from Fat 355		(70%)
Amount Per Serving		%DV
	Total Fat 39.5g	60%
	Saturated Fat 12.0g	59%
	Monounsaturated Fat 20.8g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 111mg		37%
Sodium 379mg		15%
Potassium 561mg		16%
Total Carbohydrate 2.7g		0%
	Dietary Fiber 0.6g	2%
	Sugars 0.2g
Protein 32.6g		65%
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Beef & Chimichurri Sauce

Recipe #307536 | 26 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: JackieOhNo!
Jun 5, 2008

Summer is the perfect time to make this Argentinian classic. Can be served with 3 cups or so simple white rice, if you like.

SERVES 4 (change servings and units)

Ingredients

1 cup fresh parsley leaves
1 shallot, coarsely chopped
3 garlic cloves, chopped
3 tablespoons red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lb boneless top sirloin steak

Directions

1
In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 t. each of the salt and pepper. Pulse until combined; set aside.
2
Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 t. each salt and pepper over steak. Grill about 8 minutes per side.
3
Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish.

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Featured Reviews for This Recipe

From: Tom&Candy

On Jun 30, 2008

Tom LOVED this. We did make 2 small changes. We did 3/4 cup parsley and 1/4 cup cilantro. We also used half of the red wine vinegar and subbed lime for the other half. We were going for a lime type of dinner overall and that small substitution really brought it all together. Most excellent. Made for ZWT.

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From: little_wing

On Jun 23, 2008

This was fantastic. I used New York strips because that's what I had in the freezer but made the sauce just as written. It really brought out the flavor of the meat. Thanks for sharing! For ZWT

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From: Vicki in CT

On Jun 14, 2008

Wonderful addition to my steak tonight. I did really venture off and subbed cilantro for the parsely. One because it's what I had on hand, two because I love it, and three it seems more relevant to South America. Excellent results, highly recommend. For ZWT.

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