Chipotle
Beef & Chimichurri Sauce Recipe
4 Servings
Ingredients
- 2 beef shoulder petite tender
roasts
(about 8 to 10 ounces each)
- 1 tablespoon olive oil
- 1/2 to 1 teaspoon chipotle chili
powder
- 2 large red bell peppers, cut
into quarters
- Salt
- Fresh parsley sprigs (optional)
Chimichurri Sauce:
- 1 cup fresh parsley leaves
- 3 cloves garlic
- 1 teaspoon dried oregano leaves,
crushed
- 1/2 teaspoon salt
- 1/4 teaspoon chipotle chili powder
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
Preparation
Combine 1
tablespoon oil and chipotle chili, as desired; rub evenly
over beef roasts.
Place roasts in
center of grid over medium, ash-covered coals; arrange bell
peppers around roasts. Grill peppers, covered, 8 to 10
minutes or until tender, turning once. Grill roasts,
covered, 14 to 18 minutes for medium rare to medium
doneness, turning once. Transfer roasts to carving board;
tent loosely with aluminum foil. Let stand 5 minutes.
Meanwhile
prepare chimichurri sauce. Place parsley, garlic, oregano,
salt and chili powder in food processor container. Cover;
process until chopped. With motor running, slowly add oil
and lime juice through opening in cover, processing until
blended.
Carve roasts
across the grain into slices. Season with salt, as desired.
Serve roast and peppers with chimichurri sauce. Garnish with
parsley sprigs, if desired.
Nutrition
information per serving using top sirloin: 310 calories; 19
g fat (4 g saturated fat; 12 g monounsaturated fat); 49 mg
cholesterol; 367 mg sodium; 8 g carbohydrate; 2.4 g fiber;
28 g protein; 8.5 mg niacin; 0.8 mg vitamin B6; 1.5 mcg
vitamin B12; 3.4 mg iron; 30.9 mcg selenium; 5.3 mg zinc.
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