A fresh Argentinean herb sauce of parsley, onions, olive oil and vinegar complements the richness of grilled steak.
10m
PREP TIME
16m
COOK TIME
316
CALORIES
8
INGREDIENTS
Servings: 8
Ingredients
- 1/2 cup coarsely chopped onion
- 1/2 cup packed fresh parsley leaves
- 1/2 cup olive oil
- 2 tablespoons white vinegar
- 2 1/4 teaspoons Lawry's® Coarse Ground With Parsley Garlic Salt, divided
- 1/4 teaspoon McCormick® Crushed Red Pepper
- 2 pounds boneless beef sirloin steak, about 1-inch thick
- 1/2 teaspoon Lawry's® Colorful Coarse Ground Blend Seasoned Pepper
INSTRUCTIONS
- 1 For the Chimichurri Sauce, place onion, parsley, oil, vinegar, 1 teaspoon of the garlic salt and red pepper flakes in food processor or blender; cover. Process just until coarsely chopped. Set aside.
- 2 Sprinkle steak with remaining 1 1/4 teaspoons garlic salt and seasoned pepper.
- 3 Grill over medium-high heat 8 minutes per side or until desired doneness. Serve sliced steak with Chimichurri Sauce.
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