Chimichurri-Marinated Strip Filets

A homemade Chimichurri sauce is used as a marinade for Strip Steaks.

  • 40
    min
  • 4
    SERVINGS
  • 229
    Cal
  • 25 g
    Protein

Ingredients & Cooking

Ingredients:

  • 4 beef Strip Filets, cut 1 inch thick (about 4 to 6 ounces each)
Chimichurri Sauce:
  • 2 cloves garlic
  • 1/2 cup packed fresh cilantro
  • 1/2 cup packed fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated lemon peel
  • 1/4 teaspoon crushed red pepper

Cooking:

  1. Prepare Chimichurri Sauce. Place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate 1/4 cup sauce for serving. Place beef filets and remaining sauce in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

  2. Remove filets from marinade; discard marinade. Place filets on grid over medium, ash-covered coals. Grill, covered, 12 to 15 minutes (over medium heat on preheated gas grill, 10 to 13 minutes) for medium rare (145°F)to medium (160°F) doneness, turning occasionally.

  3. Serve filets with reserved Chimichurri sauce.

Nutrition Information

Butcher Counter

Chimichurri-Marinated Strip FiletsStrip Filet Loin Primal

Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill.

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