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    You are in: Home / Recipes / Grilled Beef With Chimichurri Sauce Recipe
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    Grilled Beef With Chimichurri Sauce

    Grilled Beef With Chimichurri Sauce. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs 15 mins

    15 mins

    NorthwestGal's Note:

    From the Royal Caribbean International Cookbook, which states that chimichurri sauce is as common in Argentina as ketchup is in the United States. I've seen a few other posted recipes for chimichurri sauce, but none that have quite the same list of ingredients that are included in this recipe. Prep time includes marinating time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a glass bowl, combine the oil, vinegar, lime juice, oregano, parsley, garlic and crushed red pepper. Season with salt, pepper and cayenne.
    2. 2
      Place beef in a zip-lock plastic bag and add 3/4 cup (200ml) chimichurri sauce. Remove excess air from bag, seal it, and turn bag several times to coat beef with the sauce. Marinate in refrigerator for 2 hours. Cover the remaining sauce and refrigerate.
    3. 3
      About 30 minutes before grilling, remove the beef and reserved sauce from the refrigerator. Soak wood chips in cold water. Heat a covered charcoal or gas grill to medium hot. Just before cooking toss the wood chips into the hot coals, or add the wood chips to the gas grill according to manufacturer's instructions.
    4. 4
      Grill the beef, turning occasionally and basting with the marinade from the bag until the outside is well browned and inside is cooked to desired degree, about 10 to 20 minutes. (A thermometer should register 125F°/52°C for medium-rare, or 135F°/57°C for medium.) Discard remaining marinade from the bag.
    5. 5
      Transfer beef to a cutting board and let rest 10 minutes. Slice and transfer to a warmed serving platter. Drizzle the slices with some of the reserved chimichurri sauce and serve while still hot.
    6. 6
      NOTE: If using a strip loin, leave a 1/2-inch (1.25cm) layer of fat around the roast. For individual steaks, cut the meat into 6-ounce (170g) portions, about 1 1/2 inches (3.75cm) thick. Sear in a hot pan for 2 minutes on each side, and then grill for 4 to 5 minutes on each side, or as desired.

    Ratings & Reviews:

    • on May 29, 2011

      55

      Wow this is a spicy Chimichurri Sauce! We loved it. Made a tenderloin on the grill didn't smoke it. Plenty of flavor and didn't miss the smoke. Thanks for the great eats! Made for ZWT 2011

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2011

      55

      5 starts!! A very lively blend of spicy flavors, Made pretty much as directed, cooked on our gas grill. Made for ZWT and will surely make again. It doesn't look like the stars are showing up, I'll check back later and see if they showed up or not.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Grilled Beef With Chimichurri Sauce

    Serving Size: 1 (221 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1474.0
     
    Calories from Fat 1411
    95%
    Total Fat 156.7 g
    241%
    Saturated Fat 55.1 g
    275%
    Cholesterol 168.5 mg
    56%
    Sodium 47.1 mg
    1%
    Total Carbohydrate 2.1 g
    0%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.3 g
    1%
    Protein 14.2 g
    28%

    The following items or measurements are not included:

    champagne vinegar

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