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| | | |  | | | Cook’s Tip: One beef top sirloin steak, cut 3/4 inch thick (about 1 pound), may be substituted for the beef shoulder petite tender roasts. Grill, uncovered, 13 to 16 minutes for rare to medium doneness, turning once.
Cook’s Tip: Chipotle chili powder is available in the spice or ethnic section of the supermarket or in specialty food markets. Two to 3 teaspoons minced chipotle peppers rubbed onto the beef may be substituted. Substitute 3/4 teaspoon minced chipotle pepper in the chimichurri sauce.
Cook’s Tip: Chipotle peppers are dried, smoked jalapeño peppers. They have a very dark brown, wrinkled skin and strong smoky aroma and are sold canned in adobo sauce or ground into a powder.
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| | | | This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of niacin.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron. | |  |
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Chipotle Beef & Chimichurri Sauce
45 minutes
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Ingredients: |
| 2 |
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beef shoulder petite tender roasts (about 8 to 10 ounces each) |
| 1 |
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tablespoon olive oil |
| 1/2 to 1 |
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teaspoon chipotle chili powder |
| 2 |
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large red bell peppers, cut into quarters |
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Salt |
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Fresh parsley sprigs (optional) |
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Chimichurri Sauce: |
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| 1 |
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cup fresh parsley leaves |
| 3 |
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cloves garlic |
| 1 |
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teaspoon dried oregano leaves, crushed |
| 1/2 |
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teaspoon salt |
| 1/4 |
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teaspoon chipotle chili powder |
| 3 |
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tablespoons olive oil |
| 2 |
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tablespoons fresh lime juice |
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Instructions: |
| 1. |
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Combine 1 tablespoon oil and chipotle chili, as desired; rub evenly over beef roasts. |
| 2. |
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Place roasts in center of grid over medium, ash-covered coals; arrange bell peppers around roasts. Grill peppers, covered, 8 to 10 minutes or until tender, turning once. Grill roasts, covered, 14 to 18 minutes for medium rare to medium doneness, turning once. Transfer roasts to carving board; tent loosely with aluminum foil. Let stand 5 minutes. |
| 3. |
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Meanwhile prepare chimichurri sauce. Place parsley, garlic, oregano, salt and chili powder in food processor container. Cover; process until chopped. With motor running, slowly add oil and lime juice through opening in cover, processing until blended. |
| 4. |
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Carve roasts across the grain into slices. Season with salt, as desired. Serve roast and peppers with chimichurri sauce. Garnish with parsley sprigs, if desired. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving using shoulder petite tender roast: 268 calories; 18 g fat (4 g saturated fat; 12 g monounsaturated fat); 45 mg cholesterol; 358 mg sodium; 8 g carbohydrate; 2.4 g fiber; 20 g protein; 3.8 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 3.7 mg iron; 23.0 mcg selenium; 4.9 mg zinc.
Nutrition information per serving using top sirloin: 310 calories; 19 g fat (4 g saturated fat; 12 g monounsaturated fat); 49 mg cholesterol; 367 mg sodium; 8 g carbohydrate; 2.4 g fiber; 28 g protein; 8.5 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 3.4 mg iron; 30.9 mcg selenium; 5.3 mg zinc. |
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