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Add a photoServings: 2.5
Ingredients
- 1 bn fresh parsley
- 2 x bay leaves
- 1 1/4 Tbsp. crushed red pepper flakes
- 6 x garlic cloves
- 1 1/2 tsp dry oregano
- 1/2 c. red wine vinegar
- 1 1/4 c. extra-virgin extra virgin olive oil Kosher salt
- 4 x (8-oz) Argentinian sirloin steaks, or possibly skirt steaks
Directions
- To make the chimichurri: Place parsley, bay leaves, red pepper flakes, garlic, oregano, vinegar, extra virgin olive oil and salt, to taste, in a food processor.
- Pulse till well-combined. Put chimichurri in a glass or possibly plastic container, using as needed. Chimichurri will keep for up to 6 months.
- Makes 2 1/2 c.. Togrill steaks: Prepare a medium-warm fire in the grill. Season steaks with kosher salt. Place steaks on the grill and cook to desired doneness, about 4 to 6 min on each side. Transfer to a serving dish and spoon chimichurri over each steak. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 2 servings | |
| Calories 27 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 80mg | 2% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.31g | 0% |
| Protein 0.67g | 1% |
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