Chimichurri sauce is as popular in Argentina as ketchup is in the United States. A vibrant green sauce that’s full of fresh chiles, herbs and onions, it will liven up anything you grill. This steak also tastes good with a salad and works well with a fruit-based dessert.
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1 cup loosely packed chopped fresh cilantro leaves and tender stems
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh oregano
4 garlic cloves, minced
2 serrano peppers, finely minced
1/4 cup sherry vinegar
2 tablespoons extra virgin olive oil
1 pound top sirloin steak
2 tablespoons balsamic vinegar
1 teaspoon extra virgin olive oil
1/4 teaspoon hot pepper sauce
1 garlic clove, minced
- Combine all of the sauce ingredients in a bowl. Cover and set aside.
- Trim all visible fat from the steak. Rinse the beef and pat dry. Place in a shallow dish. Combine the vinegar, oil, hot pepper sauce and garlic in a glass measuring cup. Whisk together with a fork. Pour over the steak, turning to coat both sides. Let stand for 15 minutes.
- Meanwhile, light the grill. When the grill is hot, place the steak on the grill and sear for a minute on each side. Continue to grill for 4 to 5 minutes more, turning once, for medium rare. Cook for 1 to 2 minutes more per side for medium-well. Transfer the steak to a heated platter and keep warm.
- Place the sauce mixture in a small saute pan. Cut the steak diagonally into 6 portions and set on heated plates. Pour the meat juices from the platter into the saute pan. Quickly bring the sauce to a boil. Ladle the sauce over the steaks and serve.
Nutrition information (per serving):
Makes 6 servings
Total fat: 10 g
Protein: 23 g
Carbohydrate: 4 g
Dietary fiber: 0 g
Cholesterol: 0 g
Sodium: 0 mg
Potassium: 75 mg
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).