Print Options

Back to Steakhouse Strip Steaks with Chimichurri >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Tips

Steakhouse Strip Steaks with Chimichurri

Chilies and lime juice give this version of chimichurri sauce a zesty Southwest flair that’s dynamite with cumin-rubbed steaks. You’ve got to try the thick herb sauce with salmon, too! —Gilda Lester, Millsboro, Delaware

4 ServingsPrep: 30 min. Grill: 10 min.

Ingredients

4 boneless beef top loin steaks (8 ounces each)
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon coarsely ground pepper
CHIMICHURRI:
2-1/2 cups chopped green onions
3 garlic cloves, minced
5 tablespoons olive oil, divided
1 cup packed fresh parsley sprigs
1/2 cup fresh cilantro leaves
1/2 cup loosely packed basil leaves
2 tablespoons canned chopped green chilies
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup reduced-sodium chicken broth
3 tablespoons lime juice
Lime wedges

Directions

Brush steaks with oil. Combine the cumin, salt and pepper. Rub over
steaks; set aside.
In a large skillet, saute onions and garlic in 2 tablespoons oil

2 of 2

Steakhouse Strip Steaks with Chimichurri (continued)

Directions (continued)

until tender. Cool slightly.
In a food processor, combine the onion mixture, herbs, chilies, salt
and pepper; cover and process until finely chopped. Add broth and
lime juice. While processing, gradually add remaining oil in a
steady stream.
Grill steaks, covered, over medium heat or broil 4 in. from the heat
for 5-7 minutes on each side or until meat reaches desired doneness
(for medium-rare, a thermometer should read 145°; medium
160°; well-done 170°). Serve with chimichurri and lime
wedges. Yield: 4 servings.

Nutrition Facts: 1 steak with 1/4 cup chimichurri equals 520 calories, 31 g fat (7 g saturated fat), 100 mg cholesterol, 911 mg sodium, 9 g carbohydrate, 3 g fiber, 50 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.