1/2 Photos of Grilled Beef With Chimichurri Sauce
2 hrs 30 mins
2 hrs 15 mins
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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Units: US | Metric
- 236.59 ml olive oil (250ml)
- 59.14 ml champagne vinegar (60ml)
- 59.14 ml fresh lime juice (60ml)
- 59.14 ml fresh oregano, chopped (35g)
- 59.14 ml fresh parsley, chopped (35g)
- 3 garlic cloves, finely chopped
- 4.92 ml crushed red pepper flakes
- 2.46 ml cayenne pepper
- salt and pepper, to taste
- 1020.58 g tenderloin beef (1kg) or 1 strip loin steak, fat trimmed and tied with twine (1kg)
- grilling wood chips (apple or pecan wood chips)
- 1In a glass bowl, combine the oil, vinegar, lime juice, oregano, parsley, garlic and crushed red pepper. Season with salt, pepper and cayenne.
- 2Place 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.
- 3About 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.
- 4Grill 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.
- 5Transfer 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.
- 6NOTE: 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.
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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
- Total Fat 156.7 g
- Saturated Fat 55.1 g
- Cholesterol 168.5 mg
- Sodium 47.1 mg
- Total Carbohydrate 2.1 g
- Dietary Fiber 0.5 g
- Sugars 0.3 g
- Protein 14.2 g
The following items or measurements are not included: