• Parenting
  • Pregnancy
  • Baby
  • Toddler
  • Child
  • Tween & Teen
  • Beauty
  • Health & Fitness
  • Relationships
  • Organizing
• Fun
  • Crafts
  • Games
  • Parties
  • Travel
• Food
• Guides
• Gear
• Contests

Servings

Prep Time

Ingredients

• 1 tbsp dark brown sugar
• 1 tbsp sweet smoked paprika
• 1 tsp ancho chili powder
• 1 tsp kosher salt
• 1/2 tspground black pepper
• 1 1/2 lbs top sirloin steak, cap removed and well trimmed of fat, 3/4" thick
• 1 tsp olive oil
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 garlic clove, peeled
• 1 medium shallot, peeled
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup parsley leaves, packed
• 1/4 cup cilantro leaves, packed
• 1/4 cup mint leaves, packed
• 1-2 tbsp chicken stock or water, if needed to thin

Directions

1. Combine sugar, spices, salt and pepper in a small bowl. Rub mix into steaks and let rest while you prepare sauce.

2. Pre-heat cast iron grill pan or barbecue to high. Lightly rub olive oil into steaks.

3. Sear steaks and cook for 4 minutes and turn. For medium rare cook for an additional 3-4 minutes. If your steak is thicker, it will take an additional minute or two.

4. Remove steaks from pan when done and tent with foil to rest for 5 minutes. When serving, cut steaks across grain and drizzle with chimichurri sauce.

5. Combine oil, vinegar, lemon juice, garlic, shallot, salt and pepper in blender; blend until almost smooth.

6. Divide the herbs into thirds; add one third to mixture and blend until incorporated. Add remaining herbs in 2 more additions, puréeing until almost smooth after each addition. Thin out if needed with chicken stock or water. Cover and chill. Chimichurri can be made 3 hours ahead.

Nutrients Per Serving

Nutrients per serving: 324 calories, 19 g fat, 55 mg calcium, 854 mg sodium, 5 g carbohydrates, 1 g fibre, 32 g protein. Excellent source niacin, vitamin B12, vitamin B6 and zinc; good source of iron.