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Steak with Chipotle-Lime Chimichurri

 Steak with Chipotle-Lime Chimichurri
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
8 ServingsPrep/Total Time: 30 min.


  • 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)


  • 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

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Steak with Chipotle-Lime Chimichurri (continued)

Directions (continued)

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