Grilled Striploin with Chimichurri Sauce Recipe
Succulent grilled striploin with vibrant sauce is a perfect lunch or dinner recipe. It hardly takes 30-35 minutes to cook a delicious lunch or dinner.
Ingredients
- 30g Shallots
- 10-150g Fresno chili or red jalapeno
- 2-3 cloves Garlic
- 50ml Red wine vinegar
- 30g Coriander
- 30g Parsley
- 20g Oregano
- Black pepper
- 35ml Extra virgin olive oil
- 720g Striploin steak
Directions
- Chimichurri sauce: Combine finely chopped shallots, chili, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes. Combine finely chopped cilantro, parsley, and oregano and whisk in some extra virgin olive oil.
- On a cutting board, pat the rib eye dry with paper towels and let sit at room temperature for 10 minutes Marinade the beef with extra virgin olive oil, salt and black pepper.
- Grill as per the doneness you like and slice diagonally into 5 to 6 pieces, and be sure to slice against the grain of the meat.
Useful Links
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 267g | |
| Calories 504 | |
| Calories from Fat 350 | 69% |
| Total Fat 40.07g | 50% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 1164mg | 33% |
| Total Carbs 42.26g | 11% |
| Dietary Fiber 24.3g | 81% |
| Sugars 3.67g | 2% |
| Protein 8.85g | 14% |
