Steak with Chipotle-Lime Chimichurri

Do you remember the advertisement on television? “Beef, It’s Whats For Dinner”. Well this week we are sharing with you a mouth watering steak recipe. If you are doing a “Keto-Diet” then you will absolutely love this recipe.

Whenever I am grilling steak I also like to add a hefty portion of grilled mushrooms and onions. Avoid the bake potato with all the fixings. But rather enjoy your steak with a tossed green salad with olive oil. fresh squeezed lemon and a splash of balsamic cream.

Ingredients:

• 2 cups chopped fresh parsley
• 1 ½ cups chopped fresh cilantro
• 1 small red onion, quartered
• 5 garlic cloves, quartered
• 2 chipotle peppers in adobo sauce
• ½ cup plus 1 tablespoon olive oil, divided
• ¼ cup white wine vinegar
• ¼ cup lime juice
• 1 tablespoon dried oregano
• 1 teaspoon grated lime peel
• 1 ¼ teaspoons salt, divided
• ¾ teaspoon pepper, divided
• 2 beef flat iron steaks or top sirloin steaks (1 pound each)

Instructions:

1. For the chimichurri, place the parsley, cilantro, onion, garlic, and chipotle peppers in a food processor; cover and pulse until minced.

2. Add ½ cup oil, vinegar, lime juice, oregano, lime peel, ½ teaspoon salt, and ¼ teaspoon pepper; cover and process until blended. Cover and refrigerate until serving.

3. Drizzle steaks with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired wellness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done, 170 degrees).

4. Thinly slice across the grain; serve with chimichurri.

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