Top Sirloin with Chimichurri Sauce (3 comments)
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- 1-1/2 lbs. boneless beef top sirloin steak, cut 1 inch thick
- 1 tsp. chopped garlic
- 1 cup packed fresh flat-leaf parsley leaves
- 1 Tbsp. packed fresh or dried oregano leaves
- 2 tsp. chopped garlic
- 2 tsp. fresh lemon juice
- 1 tsp. paprika (smoked or hot)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
Place Chimichurri Sauce ingredients, except for the red wine vinegar and olive oil, in food processor container. Cover; pulse until well blended, do not puree. Transfer to small bowl and stir in red wine vinegar and olive oil. Cover and refrigerate 1 hour to blend flavors.
Soak twelve 9-inch bamboo skewers in water 10 minutes; drain.
Cut beef steak crosswise into 1/2-inch thick strips. Toss strips with garlic. Thread beef, weaving back and forth, onto each skewer.
Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 5 to 7 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper.
Serve with Chimichurri Sauce.
Tips from Our Cook
To prepare chimichurri sauce by hand, finely chop herbs and garlic; combine with remaining ingredients to form a thick sauce.
To prepare on gas grill, preheat grill according to manufacturer's directions for medium heat. Grill kabobs, covered, 6 to 8 minutes for medium rare to medium doneness, turning occasionally.
Nutrition Info per serving: 226 calories; 12 g fat (3 g saturated fat; 7 g monounsaturated fat); 49 mg cholesterol; 254 mg sodium; 2 g carbohydrate; 0.4 g fiber; 26 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 2.4 mg iron; 30.7 mcg selenium; 5.0 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.