Recipe - Chimichurri Steak

1 md Onion; cup up
3 Cloves garlic
2 cup Fresh parsley leaves; packed
One fourth cup Extravirgin olive oil
2 tablespoon Lime juice
2 tablespoon Red wine vinegar
1 teaspoon Ground red pepper
1 Three fourths pound Top round steak

Prepare chinichurri sauce; In food processor fitted with chopping blade,
process onion and garlic until finely chopped. Add parsley and oil; process
until pureed. Add lime juice, vinegar, salt and red pepper. Process just
until mixed and set aside.

In shallow nonmetal baking dish or sealable large plastic foodstorage bag,
pour One half cup chimichurri sauce. Set remaining sauce aside. Place steak in
dish or bag; turn to coat with sauce. Cover dish or seal bag and
refrigerate steak to marinate at leat 4 hours but no longer than 24 hours.
Pour remaining sauce into jar; cover and refrigerate to serve with steak.

Just before serfing, heat broiler or indoor grill. Remove steak from
marinade and broil steak 3 to 4 inches from heat source 12 to 15 minutes
for medium doneness, turning once. Discard marinade from dish or bag.

Transfer steak to serving platter; let stand 5 minutes. Cut crosswise into
thin slices. Sprinkle with additional chopped parsley, if desired, and
serve with remaining sauce.

NOTES : In Argentina, where outdoor grilling is a way of life,
parsleybased chimichurri is the classic sauce cooks combine with beef,
both as a marinade for grilling and as a sauce to serve with the meal. The
sauce also makes a tasty marinade or topping for chicken or shrimp.

Recipe by: Country Living (April 1998)

Posted to recipeludigest by "Nesb2@aol.com" Nesb2@aol.com on Mar 22,
1998