Chimichurri Sauce is a lively pesto-like, parsley sauce that is used like ketchup in Argentina. Here, it serves as a flavourful marinade and lively condiment. If using Grilling Medallions, skip the marinating step and simply brush with some of the sauce when grilling.
| 3 cups (750 mL) |
lightly packed fresh parsley leaves (approx 1 bunch) |
| 2 |
cloves garlic, minced |
| ¼ tsp (1 mL) |
hot pepper sauce |
| ⅛ tsp (0.5 mL) |
salt |
| Pinch |
freshly ground black pepper |
| ¼ cup (50 mL) |
olive oil |
| 1 tbsp (15 mL) |
fresh lemon juice |
| 1 lb (500 g) |
Beef Marinating Medallions (Sirloin Tip, Inside Round or Eye of Round), 1 inch (2 cm) thick (approx 2 Medallions) |
- Combine parsley, garlic, hot pepper sauce, salt and pepper in food processor or blender until parsley is finely chopped. With motor running, gradually blend in olive oil and lemon juice until mixture resembles pesto. (Make-ahead: Chimichurri Sauce can be prepared up to 12 hours in advance and kept refrigerated for up to 2 days.)
- Set aside 3 tbsp (45 mL) of sauce and reserve; cover and refrigerate. Pierce meat numerous times with fork. Place in sealable freezer bag with the remaining sauce; marinate in refrigerator for 12 to 24 hours. Discard marinade.
- Grill Medallions using medium-high heat, 6 to 7 minutes per side for medium doneness, turning only once. Serve each Medallion with a spoonful of reserved sauce or Chimichurri Salsa (recipe follows).
Chimichurri Salsa: Add 1 large plum tomato, diced and 2 tsp (10 mL) chopped fresh cilantro (if desired) to the reserved portion of Chimichurri Sauce.