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Recipe: Chimichurri Steak Strips
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CHIMICHURRI SAUCE:
1
cup fresh parsley
3
cloves garlic
1/4
cup olive oil
1
tablespoon red wine vinegar
1
tablespoon fresh lemon juice
1/2
teaspoon dried oregano
1/4
teaspoon crushed red pepper flakes
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
STEAK STRIPS:
1
pound boneless beef sirloin steak, cut diagonally in 1/4^Öinch strips
2
teaspoons olive oil
1
teaspoon steak seasoning spice blend
COMBINE all ingredients for Chimichurri Sauce in a blender or food
processor; set aside. Combine steak strips, oil and steak
seasoning. Drain streak strips; discard marinade.
HEAT grill to medium-high (400° to 450°F). Cut slits in a sheet of
Aluminum Foil; place on grill rack
with non-stick side facing up. Arrange steak strips on top.
GRILL uncovered 4 to 8 minutes, turning once, until steak reaches
desired doneness.
REMOVE steak from grill; allow remaining juices to cool before
handling foil. Serve with Chimichurri Sauce.
Number of Servings: 4
1
cup fresh parsley
3
cloves garlic
1/4
cup olive oil
1
tablespoon red wine vinegar
1
tablespoon fresh lemon juice
1/2
teaspoon dried oregano
1/4
teaspoon crushed red pepper flakes
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
STEAK STRIPS:
1
pound boneless beef sirloin steak, cut diagonally in 1/4^Öinch strips
2
teaspoons olive oil
1
teaspoon steak seasoning spice blend
COMBINE all ingredients for Chimichurri Sauce in a blender or food
processor; set aside. Combine steak strips, oil and steak
seasoning. Drain streak strips; discard marinade.
HEAT grill to medium-high (400° to 450°F). Cut slits in a sheet of
Aluminum Foil; place on grill rack
with non-stick side facing up. Arrange steak strips on top.
GRILL uncovered 4 to 8 minutes, turning once, until steak reaches
desired doneness.
REMOVE steak from grill; allow remaining juices to cool before
handling foil. Serve with Chimichurri Sauce.
Number of Servings: 4
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