Chimichurri Beef
Ingredients
- 2 to 3 lbs. lean London broil or steak. ⓘ
- Salt and freshly ground black pepper ⓘ
- 3 cloves garlic ⓘ
- 1 medium onion, cut in chunks ⓘ
- 2/3 cup packed fresh parsley leaves ⓘ
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar (or sherry ⓘ
- or rice vinegar) ⓘ
- 1/2 teaspoon dried oregano ⓘ
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt ⓘ
Instructions
- In a food processor fitted with the steel blade, process the garlic, onion and parsley until minced, about 8 to 10 seconds. Add the olive oil, vinegar, oregano, cayenne, salt and pepper; process for about 5 seconds to blend. Transfer the sauce to a large glass measuring cup.
- Pour half the sauce over the beef in the plastic bag. Seal the bag tightly and shake well to thoroughly coat the beef in the sauce. Let the beef marinate in the sauce for 30 to 60 minutes at room temperature or for up to 48 hours in the refrigerator. Place the remaining sauce in a gravy boat or serving bowl; cover and refrigerate to serve with the cooked beef.
- When the beef is marinated, preheat the grill and set to medium high. Remove the chicken from the marinade in the bag; discard the marinade.
- Grill the meat over indirect heat for 8 to 10 minutes per side or until medium (pink juices will come to the surface of meat). Remove from the grill and let rest for 5 to 10 minutes. Slice thinly across the grain and serve with reserved sauce.
Nutrition & Diet Analysis (per serving)
659
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).