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Churrasco with Chimichurri Sauce

Becky Luigart-Stayner
Yield 6 servings (serving size: 3 ounces steak and about 2 1/2 tablespoons sauce)
Fire up the grill and enjoy this lightened version of the traditional Brazilian dish.

Ingredients

  • 1 (1 1/2-pound) boned sirloin steak
  • 1 1/2 cups cilantro sprigs
  • 1 cup white vinegar
  • 3/4 cup chopped onion
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • 6 garlic cloves, chopped (about 1/4 cup)
  • 3 bay leaves
  • Cooking spray
  • Chimichurri Sauce

Nutrition Information

  • calories 239
  • caloriesfromfat 43 %
  • fat 11.5 g
  • satfat 3.3 g
  • monofat 6.2 g
  • polyfat 0.8 g
  • protein 26.6 g
  • carbohydrate 7.5 g
  • fiber 1.7 g
  • cholesterol 76 mg
  • iron 5.4 mg
  • sodium 459 mg
  • calcium 79 mg

How to Make It

  1. Trim fat from steak, and set aside. Combine cilantro and next 9 ingredients (cilantro through bay leaves) in a large zip-top plastic bag. Add steak to bag, and seal. Marinate in refrigerator for 3 hours, turning occasionally. Remove steak from bag; discard marinade.

  2. Prepare grill.

  3. Place steak on grill rack coated with cooking spray; grill steak 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.