Beef & Chimichurri Sauce Recipe #307536
Summer is the perfect time to make this Argentinian classic. Can be served with 3 cups or so simple white rice, if you like.
by JackieOhNo!
26 min | 10 min prep
SERVES 4
- 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
- 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.
- 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.
- 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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5 stars