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Chimichurri-Marinated Top Sirloins
4 Omaha Steaks Top Sirloins
2 cloves garlic
½ cup packed fresh cilantro
½ cup packed fresh parsley
¼ cup olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon freshly grated lemon peel
¼ teaspoon crushed red pepper
- Prepare Chimichurri Sauce. Place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate ¼ cup sauce for serving. Place steaks and remaining sauce in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 15 minutes (over medium heat on preheated gas grill, covered, 10 to 13 minutes) for medium rare to medium doneness, turning occasionally.
- Serve steaks with reserved Chimichurri sauce.
Total Preparation and Cooking Time: Up to 2 hours and 40 minutes
Recipe and Photo courtesy of The Beef Checkoff
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