This recipe for Grilled Brazilian Beef with Chimichurri is from The Wholesome Beef Cookbook. In South America Chimichurri sauce is as widespread as ketchup is in the USA.
2 boneless beef prime loin (strip) steaks, minimize 3/4 inch thick (about 8 ounces every)
1/2 teaspoon black pepper
1/4 teaspoon floor crimson pepper
Salt, as desired
Chimichurri sauce
1 clove garlic
1/4 cup packed recent parsley
1/4 cup packed recent cilantro
2 tablespoons olive oil
1 tablespoon sherry wine vinegar
1/4 teaspoon salt
1/8 teaspoon crushed crimson pepper
To arrange Chimichurri sauce, place garlic in meals processor bowl. Cowl; course of till finely chopped. Add parsley and cilantro; course of till finely chopped. Add oil, vinegar, salt and crushed crimson pepper; course of till effectively blended. Put aside.
Prepare dinner’s ideas: Make Chimichurri sauce as much as 1 day forward. Put together as directed. Cowl and refrigerate. Deliver to room temperature earlier than serving.
Mix black pepper and floor crimson pepper; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium-rare to medium doneness, turning often.
Carve steak into slices. Season with salt, as desired. Serve with sauce. Serve with a rice and black bean salad and recent tomato slices; each are complimented by the recent taste of the Chimichurri sauce.
Makes 4 servings. Complete preparation and cooking time is 35 minutes.
