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Recipe Name: Chimichurri Steak Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

1 Onion, cup up
3 Cloves garlic
2 Cup(s) Fresh parsley leaves, packed
1/4 Cup(s) Extra-virgin olive oil
2 Tablespoon(s) Lime juice
2 Tablespoon(s) Red wine vinegar
1 Teaspoon(s) Ground red pepper
1 3/4 Pound(s) 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 ""
<> on Mar 22, 1998

Nutrition (calculated from recipe ingredients)
Calories: 265
Calories From Fat: 149
Total Fat: 16.5g
Cholesterol: 82mg
Sodium: 93.4mg
Potassium: 573.3mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 1.1g
Protein: 24g

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