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  • 2 garlic cloves
  • 1 cup flat leaf parsley, loosely packed
  • 1/2 cup cilantro leaves, loosely packed
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup red wine or sherry vinegar
  • 1/2 teaspoon crushed red chili flakes
  • 1/2 teaspoon coarse salt
  • 2 tablespoons capers, drained
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 4 garlic cloves minced
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 2 teaspoons smoked Spanish paprika
  • 1 teaspoon cracked black pepper
  • 1 pound skirt steak or sirloin beef, trimmed


  1. To prepare sauce, place garlic in food processor, pulse, add remaining ingredients  and process until smooth. (Make up to 4 days ahead.)
  2. To prepare marinade, combine all ingredients in a ziptop plastic bag. Add beef to bag. Massage bag to rub marinade into beef. Refrigerate overnight. 
  3. Grill beef until desired doneness. Serve with sauce. 
Recipe by Chef Steve Petusevsky

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The recipe was originally published as Chimichurri Grilled Beef on

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