Chimichurri Steak Filets

A homemade chimichurri sauce is used to marinate Certified Hereford Beef steaks to perfection. This recipe pairs well with Spanish rice and a margarita!

Cook Time 40M
Protein 25G
Servings 4
Chimichurri Steak Filets
Grilling

Helpful Hereford Tips


The best way to know if your meat is fully cooked is to check the internal temperature with an instant-read thermometer.

Nutritional Information


Cals

229

Carbs

0% DV
1g

Fat

21% DV
14g

Fiber

0% DV
0.1g

Iron

11% DV
2mg

Ingredients

4 beef Strip Filets, cut 1 inch thick (about 4 to 6 ounces each)

Chimichurri Sauce:
2 cloves garlic
1/2 cup packed fresh cilantro
1/2 cup packed fresh parsley
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon crushed red pepper

Instructions

  • Prepare Chimichurri Sauce. Place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate 1/4 cup sauce for serving. Place beef filets and remaining sauce in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  • Remove filets from marinade; discard marinade. Place filets on grid over medium, ash-covered coals. Grill, covered, 12 to 15 minutes (over medium heat on preheated gas grill, 10 to 13 minutes) for medium rare (145°F)to medium (160°F) doneness, turning occasionally.
  • Serve filets with reserved Chimichurri sauce.

About Strip Filet


This premium steak is well-marbled, tender and full of flavor.

More About Cuts