Steak with Chipotle-Lime Chimichurri

Steak with Chipotle-Lime ChimichurriTaste of HomeSteak with Chipotle-Lime Chimichurri

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  • prep 15 min    cook 20 min
  • serves 8


  • 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).

Nutritional Information(per serving)

  • Calories: 295
  • Fat: 21g
  • Saturated Fat: 6g
  • Cholesterol: 73mg
  • Sodium: 386mg
  • Carbs: 3g
  • Protein: 22g
  • Fiber: 1g

One serving equals 3 ounces steak with 2 tbs. sauce.

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