STEAK LETTUCE CUPS WITH CHIMICHURRI

Steak Lettuce Cups with Chimichurri image

Fire up the grill for these Steak Lettuce Cups with Chimichurri! Fresh parsley, garlic, Worcestershire sauce, crushed red pepper and more make up the flavorful marinade for these delicious steak lettuce cups.

Provided by My Food and Family

Categories Summer 2020

Time 3h30m

Yield 4 servings, 2 filled lettuce cups each

Number Of Ingredients 9

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Ingredients

5 cups fresh parsley (about 2 bunches), stemmed
2 cloves garlic
1 Tbsp. LEA & PERRINS Worcestershire Sauce
2 tsp. dried oregano leaves
1/2 tsp. crushed red pepper
1/2 cup KRAFT Zesty Italian Dressing, divided
1 beef skirt steak (1 lb.)
8 Bibb lettuce leaves
1 large plum tomato, chopped

Steps:

Use pulsing action of food processor to process first 5 ingredients and 1/4 cup dressing until parsley is coarsely chopped. Scrape side of food processor work bowl. Add remaining dressing; process until smooth.
Pierce both sides of steak in several places with fork; place in shallow dish. Remove half the parsley mixture; set aside. Spread remaining parsley mixture evenly onto both sides of steak.
Refrigerate steak 3 hours. Meanwhile, refrigerate remaining parsley mixture until ready to use.
Heat grill to medium heat. Grill steak 5 to 7 min. on each side or until medium doneness (165°F). Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into thin slices.
Place meat on lettuce leaves; top with remaining parsley mixture and tomatoes.

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g