Chimichurri Steak

Title:
Chimichurri Steak

Yield:
6 Servings

Categories:
Beef,
Grilling




Ingredients:





     1 md Onion; cup up


     3    Cloves garlic


     2 c  Fresh parsley leaves; packed


   1/4 c  Extra-virgin olive oil


     2 tb Lime juice


     2 tb Red wine vinegar


     1 ts Ground red pepper


 1 3/4 lb Top round steak






 Prepare chinichurri sauce; In food processor fitted with chopping blade,


 process onion and garlic until finely chopped. Add parsley and oil; process


 until pureed. Add lime juice, vinegar, salt and red pepper. Process just


 until mixed and set aside.


 


 In shallow nonmetal baking dish or sealable large plastic food-storage bag,


 pour 1/2 cup chimichurri sauce. Set remaining sauce aside. Place steak in


 dish or bag; turn to coat with sauce. Cover dish or seal bag and


 refrigerate steak to marinate at leat 4 hours but no longer than 24 hours.


 Pour remaining sauce into jar; cover and refrigerate to serve with steak.


 


 Just before serfing, heat broiler or indoor grill. Remove steak from


 marinade and broil steak 3 to 4 inches from heat source 12 to 15 minutes


 for medium doneness, turning once. Discard marinade from dish or bag.


 


 Transfer steak to serving platter; let stand 5 minutes. Cut crosswise into


 thin slices. Sprinkle with additional chopped parsley, if desired, 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 topping for chicken or shrimp.


 


 Recipe by: Country Living (April 1998)


 


 Posted to recipelu-digest by "Nesb2@aol.com" 
on Mar 22,


 1998