Steaks with Chimichurri Sauce

Main Ingredient: Black Canyon® Angus Beef Strip Filets or Boneless Beef Strip (top loin) Steaks
Servings: 4



4 Black Canyon® Angus Beef Strip Filets or Boneless Beef Strip (top loin) Steaks, cut 1 inch thick
2 Cloves Garlic
1/2 Cup Packed Fresh Cilantro
1/2 Cup Packed Fresh Parsley
1/4 Cup Olive Oil
2 Tablespoons Fresh Lemon Juice
1/2 Teaspoon Salt
1/2 Teaspoon Freshly Grated Lemon Peel
1/4 Teaspoon Crushed Red Pepper


  1. Prepare Chimichurri Sauce. Place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate 1/4 cup sauce for serving. Place beef steaks and remaining sauce in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  1. Remove steaks from marinade; discard marinade. Pat steaks dry with paper towels. Place beef on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  1. Serve steaks with reserved Chimichurri Sauce.

Nutritional Information

Nutrition information per serving: 229 Calories; 14 g Total Fat (3 g Saturated Fat; 8 g Monounsaturated Fat;) 73 mg Cholesterol; 148 mg Sodium; 1 g Total Carbohydrate; 0.2 g Dietary Fiber; 25 g Protein; 2.1 mg Iron; 7.5 mg Niacin; 0.5 mg Vitamin B6; 3.3 mcg Vitamin B12; 4.9 mg Zinc; 29 mcg Selenium; 0.9 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.