downloademail this post

Grilled Sirloin with Chimichurri Sauce

Prep: 15 minutes plus standing • Grill: 12 minutes • Serves: 6


3/4 cup Schnucks extra virgin olive oil, divided
4 garlic cloves
2 green onions, sliced (about 1/4 cup)
1/4 cup packed fresh cilantro leaves
1/4 cup packed fresh Italian flat-leaf parsley leaves
1/4 cup white wine vinegar
1-1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 teaspoon crushed oregano
1/4 teaspoon cayenne pepper
1 (1-1/4-inch-thick) boneless beef loin sirloin steak (about 2 pounds)

1. Reserve 1 tablespoon oil. In blender or food processor with knife blade attached, puree remaining oil, garlic, onions, cilantro, parsley, vinegar, 3/4 teaspoon salt, 1/2 teaspoon black pepper, oregano and cayenne. Makes about 1 cup sauce.

2. Prepare outdoor grill for direct grilling over high heat. Rub steak with reserved tablespoon of oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper; let stand 30 minutes. Place steak on hot grill rack and cook 12 to 14 minutes or until internal temperature reaches 140°F for medium-rare, turning once. Transfer steak to cutting board; let stand 10 minutes. Internal temperature will rise to 145°F upon standing.

3. To serve, slice steak across the grain and
serve with sauce.


Each serving: about 492 calories, 44 g total fat (10 g saturated), 76 mg cholesterol, 509 mg sodium, 2 g carbohydrate, 1 g fiber, 23 g protein