Top Sirloin with Chimichurri Sauce

Prep: 10 min | Cook: 5 to 10 min | Yield: 6 servings

Ingredients

Chimichurri Sauce*

• 1 cup packed fresh flat-leaf parsley leaves
• 1 tablespoon packed fresh or dried oregano leaves
• 2 teaspoons chopped garlic
• 2 teaspoons fresh lemon juice
• 1 teaspoon paprika (smoked or hot)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup red wine vinegar
• 1/2 cup olive oil

Sirloin

• 1 1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
• 1 teaspoon chopped garlic

Instructions

Chimichurri Sauce

1. Place 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.
2. Cover and refrigerate 1 hour to blend flavors.
3. Soak 12 (9 inch) bamboo skewers in water for 10 minutes; drain.

Sirloin

1. Cut beef steak crosswise into 1/2 inch thick strips. Toss strips with garlic.
2. Thread beef, weaving back and forth, onto each skewer.
3. Place kabobs on grid over medium, ash-covered coals.
4. Grill, uncovered, for 5 to 7 minutes for medium rare to medium doneness, turning occasionally.
5. Season with salt and pepper.
6. Serve with Chimichurri Sauce.

Notes

* 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

Per serving: 226 calories; 12g fat (3g saturated fat; 7g monounsaturated fat); 49mg cholesterol; 254mg sodium; 2g carbohydrate; 0.4g fiber; 26g protein; 7.6mg niacin; 0.6mg vitamin B6; 1.5mcg vitamin B12; 2.4 mg iron; 30.7mcg selenium; 5.0mg zinc

Attribution

Recipe and photo used with permission from: Texas Beef Council