SIRLOIN STEAKS WITH CILANTRO CHIMICHURRI

Sirloin Steaks with Cilantro Chimichurri image

Love grilled beef and southwestern food? Then you'll savor this mouthwatering 25-minute entrée. The cilantro-jalapeño relish takes steaks over the top.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup loosely packed fresh cilantro
1 small onion, cut into quarters
2 cloves garlic, cut in half
1 jalapeño chile, cut in half, seeded
2 teaspoons lime juice
2 teaspoons oil
1 1/4 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon pepper
4 beef sirloin steaks, 1 inch thick (about 1 1/2 lb)

Steps:

Heat gas or charcoal grill. In food processor, place cilantro, onion, garlic, chile, lime juice, oil and 1/4 teaspoon of the salt. Cover; process until finely chopped. Blend in 2 to 3 teaspoons water to make sauce thinner, if desired. Transfer to small bowl; set aside until serving time.
In small bowl, combine cumin, pepper and remaining 1 teaspoon salt; rub evenly over steaks. Place steaks on grill over medium heat. Cover grill; cook 7 to 10 minutes for medium-rare (145°F), turning once halfway through cooking.
Serve 2 tablespoons chimichurri over each steak.

Nutrition Facts : Calories 290, Carbohydrate 3 g, Cholesterol 120 mg, Fiber 0 g, Protein 48 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 0 g, TransFat 0 g