Chimichurri Steak Topper

Name: Chimichurri Steak Topper
Prep time: 30 min
Total time: 60 min
Yield: 12
Ingredients: ½ tsp. chili powder; 1 tsp. ground black pepper, divided; 1 boneless beef sirloin steak (1 lb.), 1/2 inch thick; ½ cup 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

When you want a delicious and impressive party appetizer, try these bites of grilled sirloin topped with homemade chimichurri and Argentine sauce.

Prep time:

0 min

Total time:

0 h

Servings:

Makes 12 servings, 4 topped crackers each.

Ingredient list

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

Directions

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.

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