1\/2 C. chopped Cilantro
\n1\/2 C. chopped Parsley
\n2 T. Red Wine Vinegar
\n2 T. Lime Juice
\n1 T. Olive Oil
\n2 cloves Garlic, minced
\n1\/2 tsp. Salt
\n1\/4 tsp. crushed Red Pepper
\n1 small Jicama, peeled and cut into 1\/2″ cubes
\n4 medium Tomatillos, chopped
\n1\/2 Avocado, peeled and cut into 1\/2″ chunks
\n1\/2 Red onion, finely chopped
\n1 1lb. boneless Sirloin Steak, trimmed<\/p>\n
To make chimichurri, puree cilantro, parsley, vinegar, lime, oil, garlic, salt and crushed red pepper in food processor or blender. Transfer to a bowl. To make salsa, combine jicama, tomatillo, and onion in a bowl. Add half the chimichurri and toss to coat. Set aside. Spray nonstick ridged grill pan with nonstick spray and heat over medium-high heat. Season steak with salt and pepper and sear steak until browned, 3-5 minutes. Turn over and cook until done to taste, about 5-8 minutes for medium. Transfer to cutting board and allow to sit 5 minutes. Slice steak across the grain; arrange on a platter. Drizzle with remaining chimichurri sauce and serve with the salsa.<\/p>\n
Yield: 4 servings
\nServing Size: 1\/4 steak, 2 T. Chimichurri Sauce, 1\/2 C. Salsa<\/p>\n
Calories: 294
\nFat: 14g
\nFiber: 7g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 C. chopped Cilantro 1\/2 C. chopped Parsley 2 T. Red Wine Vinegar 2 T. Lime Juice 1 T. Olive Oil 2 cloves Garlic, minced 1\/2 tsp. Salt 1\/4 tsp. crushed Red Pepper 1 small Jicama, peeled and cut into 1\/2″ cubes 4 medium Tomatillos, chopped 1\/2 Avocado, peeled and cut into 1\/2″ chunks 1\/2 Red onion, finely chopped 1 1lb. boneless Sirloin Steak, trimmed To make chimichurri, puree cilantro, parsley, vinegar, lime, oil, garlic, salt and crushed red pepper…<\/p>\n