Grilled Striploin with Chimichurri Sauce
INGREDIENTS
  • Cooking Time: 30
  • Servings: 1
  • Preparation Time: 10
  • 30g Shallots
  • 10-150g Fresno chili or red jalapeno
  • 2-3 cloves Garlic
  • 50ml Red wine vinegar
  • 30g Coriander
  • 30g Parsley
  • 20g Oregano
  • 35ml Extra virgin olive oil
  • 720g Striploin steak
  • Black pepper
DIRECTIONS
  1. 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.
  2. 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.
  3. 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.
RECIPE BACKSTORY
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.