Beef & Chimichurri Sauce

JackieOhNo!'s Note:

Summer is the perfect time to make this Argentinian classic. Can be served with 3 cups or so simple white rice, if you like.

• Total Time: 26 mins
• Prep Time: 10 mins
• Cook Time: 16 mins

Ingredients:

Servings: 4

• 1 cup fresh parsley leaves
• 1 shallot , coarsely chopped
• 3 garlic cloves , chopped
• 3 tablespoons red wine vinegar
• ¼ cup olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 lb boneless top sirloin steak

Directions:

1. In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 t. each of the salt and pepper. Pulse until combined; set aside.
2. Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 t. each salt and pepper over steak. Grill about 8 minutes per side.
3. Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish.

Reviews

[PanNan]

I have a lot of parsley growing in the garden and thought this would be a great way to use it. We really enjoyed the fresh bright flavor and thought it went very well with the simple grilled sirloin. I used the blender, and it made more of a puree. Next time I would use a little less garlic. The raw garlic flavor was a bit pronounced for our tastes.

[loof]

This is a great way to serve steak! The sauce was a great complement to the beef and easy to make. Thanks for posting this recipe!

[CandyTX]

Tom LOVED this. We did make 2 small changes. We did 3/4 cup parsley and 1/4 cup cilantro. We also used half of the red wine vinegar and subbed lime for the other half. We were going for a lime type of dinner overall and that small substitution really brought it all together. Most excellent. Made for ZWT.