Steak with Chipotle-Lime Chimichurri Recipe
Daily Value: 17%
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||36µg||9%|
|Fatty acids, total monounsaturated||16g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
A simple steak recipe that's topped with a tangy and spicy chimichurri sauce. Try serving this at your next outdoor BBQ or for an easy weeknight meal.
- 2 cups chopped fresh parsley
- 1 ½ cups chopped fresh cilantro
- 1 small red onion, quartered
- 5 garlic cloves, quartered
- 2 chipotle peppers in adobo sauce
- ½ cup plus 1 tablespoon olive oil, divided
- ¼ cup white wine vinegar
- ¼ cup lime juice
- 1 tablespoon dried oregano
- 1 teaspoon grated lime peel
- 1 ¼ teaspoons salt, divided
- ¾ teaspoon pepper, divided
- 2 beef flat iron steaks or top sirloin steaks (1 pound each)
For the chimichurri, place the parsley, cilantro, onion, garlic, and chipotle peppers in a food processor; cover and pulse until minced. Add ½ cup oil, vinegar, lime juice, oregano, lime peel, ½ teaspoon salt, and ¼ teaspoon pepper; cover and process until blended. Cover and refrigerate until serving. Drizzle steaks with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done, 170 degrees). Thinly slice across the grain; serve with chimichurri.
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