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Add a photoServings: 6
Ingredients
- 1 med Onion, c. up
- 3 x Cloves garlic
- 2 c. Fresh parsley leaves, packed
- 1/4 c. Extra-virgin extra virgin olive oil
- 2 Tbsp. Lime juice
- 2 Tbsp. Red wine vinegar
- 1 tsp Grnd red pepper
- 1 3/4 lb Top round steak
Directions
- Prepare chinichurri sauce; In food processor fitted with chopping blade, process onion and garlic till finely minced. Add in parsley and oil; process till pureed. Add in lime juice, vinegar, salt and red pepper. Process just till mixed and set aside.
- In shallow nonmetal baking dish or possibly sealable large plastic food-storage bag, pour 1/2 c. chimichurri sauce. Set remaining sauce aside. Place steak in dish or possibly bag; turn to coat with sauce. Cover dish or possibly seal bag and chill steak to marinate at leat 4 hrs but no longer than 24 hrs.
- Pour remaining sauce into jar; cover and chill to serve with steak.
- Just before serfing, heat broiler or possibly indoor grill. Remove steak from marinade and broil steak 3 to 4 inches from heat source 12 to 15 min for medium doneness, turning once. Throw away marinade from dish or possibly bag.
- Transfer steak to serving platter; let stand 5 min. Cut crosswise into thin slices. Sprinkle with additional minced parsley, if you like, and serve with remaining sauce.
- NOTES : In Argentina, where outdoor grilling is a way of life, parsley-based chimichurri is the classic sauce cooks combine with beef, both as a marinade for grilling and as a sauce to serve with the meal. The sauce also makes a tasty marinade or possibly topping for chicken or possibly shrimp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 6 servings | |
| Calories 433 | |
| Calories from Fat 82 | 19% |
| Total Fat 9.32g | 12% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 68mg | 3% |
| Potassium 204mg | 6% |
| Total Carbs 91.68g | 24% |
| Dietary Fiber 1.6g | 5% |
| Sugars 28.76g | 19% |
| Protein 1.02g | 2% |
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