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Reynolds Wrap® Release® Non-stick
Aluminum Foil
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CHIMICHURRI SAUCE:
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1
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cup fresh parsley
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3
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cloves garlic
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1/4
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cup olive oil
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1
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tablespoon red wine vinegar
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1
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tablespoon fresh lemon juice
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1/2
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teaspoon dried oregano
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1/4
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teaspoon crushed red pepper flakes
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1/4
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teaspoon salt
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1/4
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teaspoon freshly ground black pepper
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STEAK STRIPS:
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1
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pound boneless beef sirloin steak,
cut diagonally in 1/4–inch strips
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2
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teaspoons olive oil
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1
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teaspoon
steak seasoning spice blend
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COMBINE
all ingredients for Chimichurri Sauce in a blender or food processor; set
aside. Combine steak strips, oil and
steak seasoning. Drain streak strips;
discard marinade.
HEAT grill to medium-high (400°
to 450°F). Cut slits in a sheet of
Reynolds Wrap® Release® Non-stick Aluminum Foil; place on grill rack with
non-stick side facing up. Arrange steak
strips on top.
GRILL uncovered 4 to
8 minutes, turning once, until steak reaches desired doneness.
REMOVE steak from grill; allow
remaining juices to cool before handling foil. Serve with Chimichurri Sauce.
THE REYNOLDS KITCHENS TIP:
Your food won't stick to the grill with Reynolds Wrap® Release® Non-stick
Aluminum Foil. To easily line grill rack, place a sheet of foil over the
rack of a broiler pan; cut slits in the openings. Place the sheet of foil on your preheated grill so foods won't
stick to your grill rack and clean-up will be a snap.
Number of Servings: 4
Nutrition Information:
(Per Serving)
| calories | | 430 |
| grams fat | | 32 |
| % calories from fat | | 67 |
| milligrams cholesterol | | 100 |
| milligrams sodium | | 349 |
| grams carbohydrates | | 2 |
| grams fiber | | 0 |
| grams protein | | 33 |
