Steak with Chipotle-Lime Chimichurri

END SUMMER WITH A BANG

​There’s something special about a Northern Michigan summer day when the smoky smell from your BBQ grill is matched with one of a handful of truly “Golden” days where the temperature is just right and the humidity is low, with a slight breeze. 

When that smell's in the air, you can bet it’s even better with a few good friends, a cold beer in the hand (with a few more in the cooler) and some tasty, charred grub on the way. That smell makes most people wish summer could stick around forever.

But alas, when Labor Day rolls around the days start getting shorter, the regular get-togethers ease up and the good times of summer start feeling like they're slipping away…and maybe they are. But don't worry, there's still time for a few more outdoor cookouts with fire, lots of grub and your friends and family.
​
For the 2023 “last hurrah” on the grill let’s add a touch of spice to your flat iron steak or top sirloin steaks.  The kicker in this recipe is the chimichurri, which is originally from Argentina and Uruguayan cuisine. Basically, it’s an uncooked sauce used as an ingredient or as a table condiment for any grilled meat (pork, chicken, poultry, fish, beef) and in this case, grass-fed steak. 

-- READ MORE --
​

INGREDIENTS

​• 2 cups fresh parsley leaves
• 1-1/2 cups fresh cilantro leaves
• 1/2 medium red onion, coarsely chopped
• 1 to 2 chipotle peppers in adobo sauce
• 5 garlic cloves, sliced
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1 teaspoon grated lime zest
• 1/4 cup lime juice
• 3 teaspoons dried oregano
• 1-1/4 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)
​

Directions

1. For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving.​
2. Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.

Visit our other blog post for cooking grass-fed beef cooking tips.

Enjoy!

​