Chimichurri is a herbaceous, vinegary sauce with a variety of uses, but it pairs particularly well with grilled meats, especially beef. Feel free to marinate the meat with whatever citrus you have on hand and marinate overnight if you have time!
What you will need
1.5 lbs Sirloin Steak
pinch Black Pepper
1/4 cup Oil
1/2 bunch Cilantro
1/2 bunch Parsley
2 Cloves Garlic
1/4 cup Oil
2 Tbsp Red Wine Vinegar
1/4 tsp Black Pepper
1 tsp Salt
1/2 tsp Red Pepper Flakes, optional(Nutritional facts 226 calories, 15.48 g fat, 3.82 g carbohydrates, 18.84 g protein, 50 mg cholesterol, 747 mg sodium)
How to cook
Gather and portion ingredients. Wash herbs.
Cut the steak into 1 inch cubes and season generously with salt and pepper.
Peel and slice onion into strips. Set half aside for the chimichurri.
Add the onion, orange juice and half the oil to a sealable container or plastic bag.
Marinate the steak in the sealed container in the refrigerator while you prepare the chimichurri or up to overnight!
Add the cilantro, parsley, and onion pieces to the base of a food processor or blender.
Add the garlic cloves and red wine vinegar to the mixture.
Add the salt, pepper, and optional red pepper flakes to the food processor. Add the remaining oil.
Add the food processor lid and blend until herbs and onion are chopped fine.
In a heavy bottomed skillet over high heat, add the marinated steak and onions. Discard the excess liquid from the marinade. Sear the steak bites on all sides for just about 6-8 minutes or until it reaches your desired temperature.
Top the steak bites with chimichurri. Serve with toothpicks for an appetizer, or alongside a side dish to finish out the meal.