SIRLOIN STEAKS WITH CILANTRO CHIMICHURRI
Love grilled beef and southwestern food? Then you'll savor this mouthwatering 25-minute entrée. The cilantro-jalapeño relish takes steaks over the top.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. In food processor, place cilantro, onion, garlic, chile, lime juice, oil and 1/4 teaspoon of the salt. Cover; process until finely chopped. Blend in 2 to 3 teaspoons water to make sauce thinner, if desired. Transfer to small bowl; set aside until serving time.
- In small bowl, combine cumin, pepper and remaining 1 teaspoon salt; rub evenly over steaks. Place steaks on grill over medium heat. Cover grill; cook 7 to 10 minutes for medium-rare (145°F), turning once halfway through cooking.
- Serve 2 tablespoons chimichurri over each steak.
Nutrition Facts : Calories 290, Carbohydrate 3 g, Cholesterol 120 mg, Fiber 0 g, Protein 48 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 0 g, TransFat 0 g
CHIMICHURRI SIRLOIN STEAK WITH GOAT CHEESE & GRILLED VEGETABLES
Take yourself on an adventure to the Argentinian Pampas with this classic, mouth-watering combination of grilled steak and chimichurri, the South American "pesto" made with fresh herbs, garlic, and red-wine vinegar. Wait, there's more! Tangy goat cheese and a smoky melange of grilled zucchini, peppers, and onions tango across your taste buds, leaving you so satisfied, you'll want to take this tasty trip again and again.
Provided by Chef Justin Paruszkiewicz
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Thoroughly rinse all produce and pat dry. Stem parsley and cilantro. If using a blender, roughly chop herb leaves and garlic. If making chimichurri by hand, finely mince garlic, parsley leaves and cilantro leaves. Stem, seed, core, and slice red bell pepper into 1" dice. Slice the zucchini into ½" thick ovals (slice on an angle.) Peel red onion, and slice into ¼" rounds. 2 Make Chimichurri If using blender, add cilantro, parsley, garlic, red wine vinegar, and red pepper flakes into the blender. With blender running, add oil (about 2-4 Tbsp.) until the chimichurri comes together into a runny pesto. If making chimichurri by hand, whisk finely minced garlic, parsley, and cilantro with the vinegar, red pepper flakes, and 2-4 Tbsp. olive oil in a small mixing bowl. Season with a pinch of salt and pepper. Let sit at room temperature. 3 Grill Steak Season sirloin steaks with a pinch of salt and pepper. Heat a grill or grill pan over medium-high heat. Lightly coat the grill with nonstick cooking spray. Grill steaks on each side for 5-6 minutes, or until the steaks have reached a minimum internal temperature of 145 degrees. Remove to a plate, tent with foil, and let rest for 5 minutes. 4 Mix the Vegetables Combine zucchini, red onion, bell pepper, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. 5 Grill the Vegetables Heat the same grill or grill pan over medium heat and lightly coat with cooking spray. Place vegetables on grill and cook for 2-3 minutes on each side or until fork tender. 6 Plate the Dish Place a steak in the middle of the plate. Spoon chimichurri over steak. Lay grilled vegetables next to the steak, and top with vegetables and crumbled goat cheese.
Nutrition Facts :
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