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Chimichurri Steak Topper

Chimichurri Steak Topper

Prep time30 min
Total time1hr 0min
ServingsMakes 12 servings, 4 topped crackers each.
  • ½ tsp. chili powder
  • 1 tsp. ground black pepper, divided
  • 1 boneless beef sirloin steak(1 lb.), 1/2 inch thick
  • ½ cup tightly packed fresh parsley
  • ¼ cup olive oil
  • 3 Tbsp. red wine vinegar
  • 2 Tbsp. water
  • 4 cloves garlic
  • 1 small bay leaf
  • ½ tsp. crushed red pepper
  • 48 TRISCUIT Crackers
  • 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 Ahead
    The 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.
  • Substitute
    Prepare using a beef rib-eye steak or skirt steak.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 9g 
   Saturated fat 1.5g 
   Trans fat 0g 
Cholesterol 20mg 
Sodium 130mg 
Carbohydrate 14g 
   Dietary fiber 2g 
   Total sugars 0g 
   Added sugars 0g 
Protein 9g 
Vitamin A2 %DV
Vitamin C4 %DV
Calcium2 %DV
Iron10 %DV
Potassium4 %DV
Vitamin D0 %DV

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