Steak with Chipotle-Lime Chimichurri

Taste of HomeSteak with Chipotle-Lime Chimichurri

Ingredients

• 1 1/2 cups chopped fresh parsley
• 1 cup chopped fresh cilantro
• 1 small red onion, quartered
• 4 garlic cloves, quartered
• 1 to 2 chipotle peppers in adobo sauce
• 1/3 cup olive oil

• 2 tbs. white wine vinegar
• 2 tbs. lime juice
• 2 tsp. dried oregano
• 3/4 tsp. grated lime peel
• 1 tsp. salt, divided
• 1/2 tsp. pepper, divided
• 2 beef sirloin steaks (1 lb. each)

How to make it  35 minutes



• 1

  For chimichurri sauce, place parsley, cilantro, onion, garlic, and chipotle peppers in food processor; cover and pulse until minced. Add oil, vinegar, lime juice, oregano, lime peel, 1/2 tsp. salt, and 1/4 tsp. pepper; cover and process until blended. Refrigerate until serving.
• 2

  Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat 8 to 10 minutes on each side or until meat reaches desired doneness (for medium-rare, 145° on a meat thermometer; medium, 160°; well-done, 170°). Thinly slice across the grain; serve with chimichurri. Yield: 8 servings ($1.89 per serving).

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