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Mexican Steak with Chimichurri Sauce
Makes 6 to 8 servings
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Ingredients
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2/3
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cup olive oil
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1/2
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cup minced fresh parsley
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1/3
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cup Frank's® RedHot® Original Cayenne Pepper Sauce
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3
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tablespoons lime juice
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1
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tablespoon French's® Worcestershire Sauce
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2
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teaspoons dried oregano leaves
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2
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cloves garlic, minced
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2
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pounds boneless beef sirloin (1-1/2 inches thick)
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Prep Time
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10 minutes
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Marinate Time
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30 minutes
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Cook Time
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20 minutes
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Place oil, parsley, Frank's RedHot Sauce, lime juice, Worcestershire, oregano and garlic in blender or food processor. Cover and process until well blended. Reserve 2/3 cup sauce mixture. Place steak in large resealable plastic food storage bag. Pour remaining sauce mixture over steak. Seal bag and marinate in refrigerator 30 minutes.
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Place steak on grid, discarding marinade. Grill over hot coals 10 minutes per side for medium-rare or to desired doneness. Let steak stand 5 minutes. Slice steak diagonally. Serve with reserved sauce mixture.
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© Reckitt Benckiser Inc.
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Nutrients per Serving
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(1/6 of total recipe)
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Calories
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358
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Calories from Fat
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61 %
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Total Fat
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24 g
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Saturated Fat
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5 g
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Cholesterol
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92 mg
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Carbohydrate
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2 g
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Fiber
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<1 g
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Protein
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32 g
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Sodium
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143 mg
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Dietary exchanges
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4 Meat
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3 Fat
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