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

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.

Recipe Tips

Make AheadThe seasoned steak can be grilled ahead of time. Cool, then refrigerate the unsliced steak in airtight container up to 24 hours before using as directed. The prepared sauce can also be prepared ahead of time; refrigerate up to 1 month. For best results, let both the steak and sauce stand at room temperature about 30 min. before using as directed.
SubstitutePrepare using a beef rib-eye steak or skirt steak.

Nutrition factsNutrition information

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