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Grilled Steak with Chimichurri Sauce

  • Chimichurri-Sauce-over-Steak
PREP: 20 minutes
COOK: 10 minutes
This chimichurri recipe goes great on grilled meats. A brightly colored sauce with herbs, garlic, and tangy vinegar. In Argentina, meats are never served without a side of chimichurri.


1/2 cup chopped fresh Italian parsley
4 garlic cloves, finely minced
1 tablespoon chopped fresh oregano leaves
2 scallions, finely minced
1 (14.5 ounce) can Redpack® Petite Diced Tomatoes
1 (4 ounce) can green chilies
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt
Black pepper to taste
1/4 teaspoon red pepper flakes
3 tablespoons red wine vinegar
1/2 teaspoon ground cumin
2 pounds steak of choice


  • Mix all the ingredients together in a small bowl.
  • About 20 minutes before grilling, remove the steak from the refrigerator and let sit, covered, at room temperature.
  • Heat your grill to high. Brush the steak on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  • Transfer the steak to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
  • You can serve the Chimichurri immediately or let it sit at room temperature for 12 hours. It is recommended you consume the sauce the day it is made. It can be covered and stored in the refrigerator for a day or two but let it set out until it is room temperature before serving.


Calories: 430 | Fat: 18.0g | Trans Fats: 0g | Cholesterol: 150mg | Sodium: 570mg | Carbohydrate: 5g | Fiber: 1g | Protein: 62g | Vitamin A: 25% | Vitamin C: 30% | Calcium: 8% | Iron: 35%


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