In the summer, we grill everything outdoors because grilling is a super heart-healthy way to prepare food, and it’s also delicious (doesn’t meat taste so much better when it’s cooked on the grill?)

Chimichurri is a herb sauce from Argentine cuisine. It’s light and summery and goes well with steak.

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Grilled Steak With Chimichurri

Total Time15

Servings: 4

Calories: 277kcal

Ingredients

1 pound lean boneless sirloin steak
¼ teaspoon salt
¼ teaspoon ground black pepper

Chimichurri Sauce

1 shallot (minced)
1 cup fresh parsley leaves
¼ cup fresh basil leaves
2 tablespoon fresh oregano leaves
1 tablespoon lemon juice
¼ cup low-sodium chicken or vegetable broth
1½ tablespoon white wine vinegar
1 teaspoon honey
½ tablespoon olive oil
½ teaspoon garlic powder
¼ teaspoon salt
1 pinch ground black pepper

Instructions

Put the chimichurri ingredients in a food processor and pulse until fully mixed. It should look like a green paste.
Fire up the grill, pat the steaks dry, season with ¼ teaspoon salt and ¼ teaspoon black pepper. The steaks are done when a thermometer registers an internal temperature of 145 °F
Let the steak rest for about 5 minutes before cutting into thin slices, against the grain of the meat.
Spoon the chimichurri sauce on top of the steak slices.

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