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Steak with Chipotle-Lime Chimichurri Recipe

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Steak gets a flavor kick from chimichurri. This piquant all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California

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Steak with Chipotle-Lime Chimichurri Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

2 cups chopped fresh parsley
1-1/2 cups chopped fresh cilantro
1 small red onion, quartered
5 garlic cloves, quartered
2 chipotle peppers in adobo sauce
1/2 cup plus 1 tablespoon olive oil, divided
1/4 cup white wine vinegar
1/4 cup lime juice
1 tablespoon dried oregano
1 teaspoon grated lime peel
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 beef flat iron steaks or top sirloin steaks (1 pound each)

Directions

For chimichurri, place the parsley, cilantro, onion, garlic and chipotle peppers in a food processor; cover and pulse until minced. Add 1/2 cup oil, vinegar, lime juice, oregano, lime peel, 1/2 teaspoon salt and 1/4 teaspoon pepper; cover and process until blended. Cover and refrigerate until serving.
Drizzle steaks with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Thinly slice across the grain; serve with chimichurri. Yield: 8 servings.

Nutritional Facts 1 serving equals 297 calories, 21 g fat (6 g saturated fat), 73 mg cholesterol, 475 mg sodium, 5 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Steak with Chipotle-Lime Chimichurri in Country Woman February/March 2009, p17

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Steak with Chipotle-Lime Chimichurri (3)

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