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
Total TimePrep: 30 min. Grill: 10 min.
- 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
- 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
- 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 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.
Editor's NoteTop loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.
Nutrition Facts1 steak with 1/4 cup chimichurri: 520 calories, 31g fat (7g saturated fat), 100mg cholesterol, 911mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 50g protein.
Originally published as Sizzling Steakhouse Classic with Chimichurri Sauce in Simple & Delicious August/September 2012
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