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Name: Chimichurri Steak
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 md Onion; cup up; 1 ts Ground red pepper; 2 c Fresh parsley leaves; packed; 1 3/4 lb Top round steak; 2 tb Lime juice; 3 Garlic; 2 tb Red wine vinegar; 1/4 c Extra-Virgin Olive Oil

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INGREDIENTS

1 md Onion; cup up
1 ts Ground red pepper
2 c Fresh parsley leaves; packed
1 3/4 lb Top round steak
2 tb Lime juice
3 Garlic
2 tb Red wine vinegar
1/4 c Extra-Virgin Olive Oil

Servings

INSTRUCTIONS

Prepare chinichurri sauce; In food processor fitted with chopping blade, process onion and garlic until finely chopped. Add parsley and oil; process until pureed. Add lime juice, vinegar, salt and red pepper. Process just until mixed and set aside. In shallow nonmetal baking dish or sealable large plastic food-storage bag, pour 1/2 cup chimichurri sauce. Set remaining sauce aside. Place steak in dish or bag; turn to coat with sauce. Cover dish or seal bag and refrigerate steak to marinate at leat 4 hours but no longer than 24 hours. Pour remaining sauce into jar; cover and refrigerate to serve with steak. Just before serfing, heat broiler or indoor grill. Remove steak from marinade and broil steak 3 to 4 inches from heat source 12 to 15 minutes for medium doneness, turning once. Discard marinade from dish or bag. Transfer steak to serving platter; let stand 5 minutes. Cut crosswise into thin slices. Sprinkle with additional chopped parsley, if desired, and serve with remaining sauce. NOTES : In Argentina, where outdoor grilling is a way of life, parsley-based chimichurri is the classic sauce cooks combine with beef, both as a marinade for grilling and as a sauce to serve with the meal. The sauce also makes a tasty marinade or topping for chicken or shrimp. Recipe by: Country Living (April 1998) Posted to recipelu-digest by "Nesb2@aol.com" on Mar 22, 1998

NOTES

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Chimichurri Steak

1 md Onion; cup up
1 ts Ground red pepper
2 c Fresh parsley leaves; packed
1 3/4 lb Top round steak
2 tb Lime juice
3 Garlic
2 tb Red wine vinegar
1/4 c Extra-Virgin Olive Oil

Prepare chinichurri sauce; In food processor fitted with chopping blade,  process onion and garlic until finely chopped. Add parsley and oil; process  until pureed. Add lime juice, vinegar, salt and red pepper. Process just  until mixed and set aside.    In shallow nonmetal baking dish or sealable large plastic food-storage bag,  pour 1/2 cup chimichurri sauce. Set remaining sauce aside. Place steak in  dish or bag; turn to coat with sauce. Cover dish or seal bag and  refrigerate steak to marinate at leat 4 hours but no longer than 24 hours.  Pour remaining sauce into jar; cover and refrigerate to serve with steak.    Just before serfing, heat broiler or indoor grill. Remove steak from  marinade and broil steak 3 to 4 inches from heat source 12 to 15 minutes  for medium doneness, turning once. Discard marinade from dish or bag.    Transfer steak to serving platter; let stand 5 minutes. Cut crosswise into  thin slices. Sprinkle with additional chopped parsley, if desired, and  serve with remaining sauce.    NOTES : In Argentina, where outdoor grilling is a way of life,  parsley-based chimichurri is the classic sauce cooks combine with beef,  both as a marinade for grilling and as a sauce to serve with the meal. The  sauce also makes a tasty marinade or topping for chicken or shrimp.    Recipe by: Country Living (April 1998)    Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22,  1998

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Nutrition

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Serving Size: 1 Serving (185g)
Recipe Makes: 6 Servings

Calories: 510
Calories from Fat: 381 (75%)

Amt Per Serving		% DV

	Total Fat 42.4g	57 %
	Saturated Fat 7.3g	37 %
	Monounsaturated Fat 20g
	Polyunsanturated Fat 12.2g
Cholesterol 86mg		26 %
Sodium 76.7mg		3 %
Potassium 487.5mg		13 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 1g
Protein 30.2g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 510

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