Steak with a Kick

All the taste but with fewer calories.

I learned how to make chimichurri sauce in culinary school. I’d never had it before and loved it. But it does contain a fair amount of olive oil, adding to the calorie content. This version is much lower in fat and kicks up your metabolism with jalapeno peppers. Perfect to warm you up on a cold night.

Churrasco with Chimichurri Sauce
1 1/2 cups cilantro sprigs
1 cup whitewine vinegar
3/4 cup chopped onion
2 tsp ground cumin
2 tsp dried oregano
2 tsp dried thyme
2 tsp pepper
1 tsp salt
6 cloves garlic, chopped
3 bay leaves
1 (1 1/2-pound) boneless sirloin steak, trimmed
cooking spray
Chimichurri sauce

1. Combine first 10 ingredients in a large zip-top plastic bag. Add steak to bag and seal. marinate in refrigerator 3 hours, turning occasionally. Remove steak from bag; discard marinade.
2. Prepare grill.
3. Place steak on grill rack coated with cooking spray; grill steaks 8 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices. Serve with Chimichurri sauce. Yields about 6 servings.

Chimichurri Sauce
1/4 cup white vinegar
2 TBSP extra virgin olive oil
1/2 tsp salt
6 cloves garlic
3 bay leaves
2 jalapeno peppers, stems removed
1 cup minced fresh parsley
1/4 cup minced fresh oregano

1. Place first 6 ingredients in a blender and process until smooth. Add parsley and oregano and stir well.

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About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips. www.facebook.com/barcellonabites
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