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Chimichurri Steak Topper

Prep time

30 min

Total time

1 hr

Servings

Makes 12 servings, 4 topped crackers each.

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    Ingredients
    • 1/2 tsp. chili powder
    • 1 tsp. ground black pepper, divided
    • 1 boneless beef sirloin steak (1 lb.), 1/2 inch thick
    • 1/2 cup tightly packed fresh parsley
    • 1/4 cup olive oil
    • 3 Tbsp. red wine vinegar
    • 2 Tbsp. water
    • 4 cloves garlic
    • 1 small bay leaf
    • 1/2 tsp. crushed red pepper
    • 48 TRISCUIT Crackers
Preparation
  • Combine chili powder and 1/2 tsp. black pepper; sprinkle evenly onto both sides of steak. Let stand 30 min.
  • Heat grill to medium-high heat. Grill steak 3 to 5 min. on each side or until medium doneness (160°F). Transfer steak to cutting board; cover. Let stand 5 min.
  • Meanwhile, process remaining black pepper with 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 1/4 tsp. of the prepared sauce.

Recipe Tips

Make AheadThe seasoned steak can be grilled ahead of time. Cool, then refrigerate the unsliced steak 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. For best results, let both the steak and sauce stand at room temperature about 30 min. before using as directed.

SubstitutePrepare using a beef rib-eye steak or skirt steak.

164941
Calories 170
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 20mg
Sodium 130mg
Total Carbohydrate 14g
Dietary Fiber 2g
Total Sugars 0g
     Includes 0g Added Sugars
Protein 9g
Vitamin A 2% DV
Vitamin C 4% DV
Calcium 2% DV
Iron 10% DV
Potassium 4% DV
Vitamin D 0% DV

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