Chimichurri-Marinated Strip Filets

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

Ingredients:

• 4 beef Strip Filets, cut 1 inch thick (about 4 to 6 ounces each)

• 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 Strip 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. Pat steaks dry with paper towels. Place filets on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F)to medium (160°F) doneness, turning occasionally.
3. Serve filets with reserved Chimichurri Sauce.