Prepare Chimichurri Sauce: Place parsley, red wine vinegar, olive oil, oregano, garlic, salt, and crushed red pepper in a food processor or blender. Cover and process until minced, adding up to 2 tablespoons additional extra virgin olive oil for desired consistency. Scrape sides of bowl as necessary. Refrigerate until ready to serve.
Looking for a dish to impress your friends and family? It's as easy as grill, plate, and top with fresh herbed-chimichurri sauce.
Servings and Ingredients
|2 c. fresh parsley, packed|
|¼ c. Hy-Vee Select red wine vinegar|
|¼ c. Hy-Vee Select extra virgin olive oil, plus additional; if needed|
|2 tbsp. fresh oregano, packed|
|8 clove(s) garlic, chopped|
|2 tsp. Hy-Vee kosher sea salt|
|½ tsp. Hy-Vee crushed red pepper|
|Steak and Tomatoes|
|2 (10.5-oz each) pkgs. yellow and/or red cherry tomatoes|
|8 (8-oz. each) sirloin steaks, 1 to 1-1/2 inch thick|
|2 tsp. Hy-Vee kosher salt|
|1 tsp. Hy-Vee black pepper|
|1 tsp. Hy-Vee garlic powder|
|1 tsp. Hy-Vee ground cumin|
Things To Grab
- Food processor
- Bamboo skewers
- Charcoal or gas grill
- Meat thermometer
Skewer tomatoes onto skewers; set aside. Season steaks on both sides with salt, pepper, garlic powder and cumin. Let stand at room temperature until grill is ready.
Hyvee Culinary Expert TipIf using bamboo skewers, soak skewers in water for 30 minutes before using.
Prepare a charcoal or gas grill for direct cooking over medium heat. Grill steaks for 10 to 12 minutes for medium-rare (130 degrees) or 12 to 15 minutes for medium (140 degrees), turning once. Let steaks rest for 5 minutes. While steaks are resting, grill tomato skewers about 5 minutes or just until tomatoes are softened, turning once. Serve steaks topped with Chimichurri Sauce along with tomato skewers.
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 145mg
- Sodium: 1060mg
- Total Carbohydrates: 6g
- Protein: 45g