Project Description

Chimichurri-Marinated Grass Fed Strip Filets

Prep time: 

Cook time: 

Total time: 

Serves: 4

  • 4 grass fed beef strip filets, cut 1 inch thick (about 4 to 6 ounces each)
  • Chimichurri Sauce:
  • 2 cloves garlic
  • ½ cup packed fresh cilantro
  • ½ cup packed fresh parsley
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon freshly grated lemon peel
  • ¼ teaspoon crushed red pepper
  1. Prepare Chimichurri Sauce. Place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate ¼ cup sauce for serving. Place beef filets and remaining sauce in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  2. Remove filets from marinade; discard marinade. Place filets on grid over medium, ash-covered coals. Grill, covered, 12 to 15 minutes (over medium heat on preheated gas grill, 10 to 13 minutes) for medium rare (145°F)to medium (160°F) doneness, turning occasionally.
  3. Serve filets with reserved Chimichurri sauce.
Recipe adapted from information provided by The Beef Checkoff Program.