Chimichurri Steak Topper

15  Ratings
  • 30 min prep
  • 60 min total
  • Makes 24 servings, 2 topped crackers each.

Chimichurri Steak Topper Recipe

Ingredients

  • 1 boneless beef sirloin steak (1 lb.), 1/2 inch thick
  • 1/2 cup tightly packed fresh parsley
  • 1/4 cup olive oil
  • 1/2 tsp. chili powder
  • 1 tsp. kosher salt, divided
  • 1 tsp. ground black pepper, divided
  • 3 Tbsp. red wine vinegar
  • 2 Tbsp. water
  • 4 cloves garlic
  • 1 small bay leaf
  • 1/2 tsp. crushed red pepper
  • 48 TRISCUIT Crackers

Instructions

  • Mix  chili powder and ½ tsp. each salt and black pepper; sprinkle evenly onto both sides of steak. Let stand 30 min.
  • Heat  grill to medium-high heat. Grill steak 3 min. on each side or until medium doneness (160°F). Remove from heat; cover. Let stand 5 to 10 min.
  • Meanwhile,  process remaining salt, black pepper and all remaining ingredients except crackers in food processor until blended.
  • Cut  steak diagonally across the grain into thin slices; place on crackers. Top each with about ¼ tsp. sauce.

Recipe Tips

Make AheadSeasoned steak can be grilled ahead of time. Cool, then refrigerate (unsliced) in airtight container up to 24 hours before using as directed. The prepared sauce can also be prepared ahead of time; refrigerate up to 1 month before using. For best results, let both the steak and sauce stand at room temperature about 30 min. before using as directed.

SubstitutePrepare using a beef ribeye steak or skirt steak.

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Nutrition Information

Makes 24 servings, 2 topped crackers each.
  • Generally Nutritious

Nutrition per serving:

  • Calories 80 
  • Total fat 4 g
  • Saturated fat 0.5 g
  • Trans fat 0.5 g
  • Cholesterol 10 mg
  • Sodium 150 mg
  • Carbohydrate 7 g
  • Dietary fiber 1 g
  • Sugars 0 g
  • Protein 4 g
  • Vitamin A 2 %DV
  • Vitamin C 2 %DV
  • Calcium 0 %DV
  • Iron 4 %DV

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