Mexican Steak With Chimichurri Sauce
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 907.18 g boneless beef sirloin (1-1/2 inches thick)
-
Marinade or Sauce
- 157.80 ml olive oil
- 78.78 ml parsley, minced
- 78.78 ml cayenne pepper sauce
- 44.37 ml lemon juice
- 14.79 ml Worcestershire sauce
- 9.85 ml dried oregano leaves
- 4 garlic cloves, peeled & crushed
directions
- Blend all marinade ingredients in a food processor.
- Taste, and adjust seasonings if desired.
- Score each side of the steaks 1/8 to 1/4-inch deep.
- Reserving 2/3 cup marinade mixture as sauce, place steak in large resealable plastic bag with remaining marinade mixture.
- Seal bag and marinate in refrigerator for at least 30 minutes.
- Grill steak over hot coals (discarding marinade) 10 minutes per side for medium-rare or to desired doneness.
- Let steak stand 5 minutes.
- Slice steak diagonally.
- Serve with reserved sauce mixture.
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RECIPE SUBMITTED BY
littleturtle
United States