beef & chimichurri sauce


1   cup parsley leaves
1   shallot, coarsley chopped
3   cloves garlic, chopped
3   tablespoons red wine vinegar 
1/4  cup olive oil
1/2  teaspoon each salt and black pepper
1   pound boneless beef top sirloin
3   cups prepared white rice (optional)


1 In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 teaspoon each of the salt and pepper. Pulse until combined; set aside.
2 Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 teaspoon each salt and pepper over steak. Grill about 8 minutes per side.
3 Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish and rice, if desired.

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