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Steak with Chipotle-Lime Chimichurri Recipe

Steak with Chipotle-Lime Chimichurri Recipe photo by Taste of Home

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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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Steak with Chipotle-Lime Chimichurri

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Reviewed on Dec. 05, 2011 by Italy04

Tried this out over the weekend...it was very good. Yes, there is alot of garlic...you could cut back a little if you don't want it as spicy. The sauce is delicious. I served the steak with a zucchini-cilantro salad & jalapeno potato gratin...a very elegant tasting 'latin inspired' meal!

Reviewed on Aug. 04, 2011 by grandofthree

Can never have tooooo much garlic..can't wait to try this!

Reviewed on Jul. 13, 2009 by partridge

Really good but wayyyy to much garlic as well as peppers. I am going to try cut both in half next time