Chimichurri is a garlic and herb sauce (and marinade) that is always served with grilled meats in Argentina. Try it also with chicken!
(modification of recipe originally from National Cattlemen’s Beef Association)
Serves 4
- 4 (4 ounce beef strip filets), ~ 1” thick
- 2 cloves garlic, minced
- ½ cup packed fresh cilantro (or substitute another ½ cup fresh parsley if you are not a cilantro fan)
- ½ cup packed fresh parsley
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
- ½ teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice (or red wine vinegar for the acid base)
- ½ teaspoon kosher salt
- ½ teaspoon cumin
- ¼ teaspoon crushed red pepper
Place strip filets in a large zip lock plastic bag.
In a small food processor, combine next ten ingredients (garlic through crushed red pepper) until well blended. Remove and refrigerate ¼ cup sauce for serving. Pour remaining marinade sauce in to bag with strip filets, turning to coat. Close bag securely and marinate in refrigerator for 15 minutes to 2 hours, turning occasionally.
Preheat grill to medium heat.
Remove filets from marinade; discard marinade. Place filets on grill and cook uncovered for 10 to 13 minutes for medium rare – medium doneness, turning halfway.
Remove filets from grill and cover with foil to let rest for 5 minutes. Serve filets with reserved Chimichurri sauce.
Nutritional Info/Serving: Calories 191, Fat 11 g, Protein 21 g, Carbs 5 g
21 Day Fix Container Equivalents/Serving: 1 Red, 1 tsp
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