Satisfying. Mouthwatering. Delicious. Chipotle pepper, beef & Chimichurri sauce. Need we say more?
Combine 1 tablespoon oil and chipotle chili, as desired; rub evenly over beef roasts.
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 (over medium heat on preheated gas grill, 14 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Transfer roasts to carving board; tent loosely with aluminum foil. Let stand 5 minutes.
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.
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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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 268 Calories; 18g Total Fat; 4g Saturated Fat; 12g Monounsaturated Fat; 45mg Cholesterol; 358mg Sodium; 8g Total carbohydrate; 2g Protein; 3.7mg Iron; 3.8mg Niacin; 0.7mg Vitamin B6; 1.4mcg Vitamin B12; 4.9mg Zinc; 23mcg Selenium; 2.4g Fiber.