Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the chimichurri. Combine the parsley and garlic in a food processor and process until finely chopped. Add the oil, 1/4 cup vinegar, water, 1 1/2 teaspoons salt, and 1 teaspoon pepper and process to make a thick sauce. Correct the seasoning, adding salt, pepper, or vinegar as necessary; the mixture should be highly seasoned. Place half the chimichurri in a bowl or crock for serving; pour the remainder over the meat. Cover and let marinate in the refrigerator, 30 minutes, turning several times. | 2. Preheat the grill to high (or broiler). | 3. When ready to cook, oil the grill grate. Drain the beef and place it on the hot grate. Grill, turning with tongs, until cooked to taste, about 10 minutes per side for medium-rare. Serve with the remaining chimichurri sauce. | 4. it is normally served on a wooden cutting board. I cut it like london broil in thin slices across the grain. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin steak	2	lb		1214.9361	0.0	193.8458	48.5974
parsley	1	bunch		-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
olive oil	1	cup		1909.44	0.0	0.0	216.0
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
water	3	tablespoons		0.0	0.0	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.