Chimichurri Steak Topper

37  Ratings
  • 30 min prep
  • 60 min total
  • Makes 12 servings, 4 topped crackers each.


Chimichurri Steak Topper Recipe

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

Instructions

  • 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.

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Nutrition Information

Makes 12 servings, 4 topped crackers each.

Nutrition per serving:

    • Calories 170 
    • Total fat 9 g
    • Saturated fat 1.5 g
    • Cholesterol 20 mg
    • Sodium 130 mg
    • Carbohydrate 14 g
    • Dietary fiber 2 g
    • Total sugars 0 g
    •     Includes added sugars 0 g
    • Protein 9 g
    • Vitamin A 2 %DV
    • Vitamin C 4 %DV
    • Vitamin D 0 %DV
    • Calcium 2 %DV
    • Iron 10 %DV
    • Potassium 4 %DV
    • n/a indicates that data is not available

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