Steak with Chipotle-Lime Chimichurri

Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California

Steak with Chipotle-Lime Chimichurri Recipe photo by Taste of Home

Ingredients

• 2 cups fresh parsley leaves
• 1-1/2 cups fresh cilantro leaves
• 1/2 medium red onion, coarsely chopped
• 1 to 2 chipotle peppers in adobo sauce
• 5 garlic cloves, sliced
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1 teaspoon grated lime zest
• 1/4 cup lime juice
• 3 teaspoons dried oregano
• 1-1/4 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

Directions

1. For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving.
2. Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.

Nutrition Facts

3 ounces cooked steak with 3 tablespoons sauce: 336 calories, 26g fat (7g saturated fat), 73mg cholesterol, 462mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 22g protein.