Top Sirloin With Chimichurri Sauce
Click here to return to the Entrées-Beef page
Persons
6
Serving Size
1 serving
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Notes
Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
Ingredients
- 1-1/2 lbs. boneless beef top sirloin steak, cut 1 inch thick
- 1 tsp. chopped garlic
- Chimichurri Sauce:
- 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
Instructions
- 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.