Chimichurri Steak TopperEllipse

Chimichurri Steak Topper

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

Let's whip it up

Prep time:

0 min

Total time:

0 min



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

Nutrition facts

Recipe Tips


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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