Chimichurri-Marinated Top Loin Filets

Chimichurri-Marinated Top Loin Filets

Courtesy of The Beef Checkoff 4 Servings • 15 Min. Prep Time • 15 Min. Cook Time • 15 Min. Marinate Time


4 beef top loin filets, cut 1-in. thick (about 4 to 6-oz. ea.)
2 cloves garlic
1/2 c. packed fresh cilantro
1/2 c. packed fresh parsley
1/4 c. olive oil
2 Tbsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. freshly grated lemon peel
1/4 tsp. crushed red pepper


1. Prepare Chimichurri Sauce. Place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate 1/4 c. sauce for serving. Place beef filets and remaining sauce in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 min.-2 hrs.

2. Remove filets from marinade; discard marinade. Place filets on grid over medium, ash-covered coals. Grill, uncovered, 12-15 min. (over medium heat on preheated gas grill, 10-13 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

3. Serve filets with reserved Chimichurri sauce.

* Recipe Courtesy of The Beef Checkoff


Calories: 229; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 73mg; Total Carbs: 1g; Protein: 25g; Sodium: 148mg;

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