This recipe for grilled Brazilian beef with chimichurri is from the Healthy Beef Cookbook. In South America, chimichurri is as popular as ketchup in the United States.
Boneless beef top loin (strip) 2 steaks, cut to 3/4 inch thick (about 8 ounces each)
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
Salt as needed
Chimichur resources
1 piece of garlic
1/4 cup fresh parsley
1/4 cup fresh cilantro
2 tablespoons of olive oil
1 tablespoon sherry wine vinegar
1/4 teaspoon salt
1/8 teaspoon of crushed red pepper
To make chimichurri, put garlic in a food processor bowl. Cover; Process until finely chopped. Add parsley and coriander. Process until finely chopped. Add oil, vinegar, salt and crushed red pepper. Process until well mixed. Save it.
Cook’s Tip: Make a chimichu resource at least one day in advance. Follow the instructions to prepare. Cover and refrigerate. Bring to room temperature before serving.
Combine black pepper and ground red pepper. Press the beef steak evenly. Place the steak on the grid on top of the coal covered with medium ash. Grill uncovered and sprinkle occasionally for 10-12 minutes with medium rare to medium bake.
Cut the steak into slices. Season with salt, if necessary. Please attach the sauce. Serve with rice and black bean salad and fresh tomato slices. Both bring out the fresh taste of Chimichurri.
It will be 4 servings. The total preparation and cooking time is 35 minutes.
