Chimichurri Tri Tip Steak
This Chimichurri Tri Tip Steak will take your grilling to the next level. Tangy and spicy, this Chimichurri sauce makes the perfect marinade and finishing sauce for a perfectly seared cut of beef.
Servings 2 People
- 1 lb Tri Tip Steak Flank Steak is good too
- 2-3 Cloves Garlic
- ¼ Red Onion
- 1 ½ C. Flat leaf Parsley
- 3 Tbsp Olive Oil
- Juice of 2 Limes
- ½ Tsp Red Pepper Flake
- Salt and Pepper
Heat a large pan or griddle on Medium heat.
Wash parsley cut away the very bottom of the stems. Towards the top of the bunch the stems are flavorful and tender.
Put garlic, onion, parsley, olive oil, lime juice, and seasonings in blender or food processor, and blend until you get a smooth mixture free of chunks to make chimichurri sauce.
Take some of the chimichurri about a tbsp per steak and rub the steak down, making sure the meat is well coated on both sides
Place the steak in the hot pan. You should hear the sizzle when you put it in. If it doesn't sizzle, don't put your steak in.
Cook steak for approximately 5 minutes on each side for medium doneness.
Remove the steak from the pan. Rest the meat for 10 minutes covered with foil, and then slice at an angle against the grain.
Calories: 414kcal | Carbohydrates: 5g | Protein: 48g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 150mg | Sodium: 145mg | Potassium: 988mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3791IU | Vitamin C: 62mg | Calcium: 124mg | Iron: 6mg