Ingredients for Beef Chimichurri Sauce
- Fresh Parsley Leaves
- 2 tablespoons finely chopped shallot
- Garlic Cloves
- Red Wine Vinegar
- 1/2 cup extra virgin olive oil
- Salt
- Black Pepper
- Top Sirloin Steak
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How to Make Beef Chimichurri Sauce
- In a food processor, combine 1 cup packed fresh parsley, 2 tablespoons finely chopped shallot, 2 cloves minced garlic, 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, and 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Pulse until finely chopped but still slightly textured. Set aside.
- Preheat your gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals.
- Season both sides of your steak (about 1-1.5 lbs) with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Grill steak for approximately 8 minutes per side, or to your desired doneness. Use a meat thermometer to ensure it reaches your preferred internal temperature.
- Remove steak from grill and let it rest in a glass baking dish for 5 minutes, loosely tented with foil.
- Spread the chimichurri sauce generously over the steak.
- Let the steak rest for an additional 5 minutes to allow the flavors to meld.
- Slice the steak against the grain and serve immediately, drizzled with remaining chimichurri sauce. Serve with 3 cups of cooked white rice, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
0g
Fat
9g
Carbs
0g