Chipotle Beef & Chimichurri Sauce

• 45 min
• 4 SERVINGS
• 270 Cal
• 2 g Protein

Ingredients:

• 2 beef Petite Tender Roasts (about 8 to 10 ounces each)
• 1 tablespoon olive oil
• 1/2 to 1 teaspoon chipotle chili powder
• 2 large red bell peppers, cut into quarters
• Salt
• Fresh parsley sprigs (optional)

• 1 cup fresh parsley leaves
• 3 cloves garlic
• 1 teaspoon dried oregano leaves, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon chipotle chili powder
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice

Cooking:

1. Combine 1 tablespoon oil and chipotle chili, as desired; rub evenly over beef roasts.
2. Place roasts in center of grid over medium, ash-covered coals; arrange bell peppers around roasts. Grill peppers, covered, 8 to 10 minutes or until tender, turning once. Grill roasts, covered, 14 to 18 minutes (over medium heat on preheated gas grill, 14 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Transfer roasts to carving board; tent loosely with aluminum foil. Let stand 5 minutes.
3. Meanwhile prepare chimichurri sauce. Place parsley, garlic, oregano, salt and chili powder in food processor container. Cover; process until chopped. With motor running, slowly add oil and lime juice through opening in cover, processing until blended.
4. Carve roasts across the grain into slices. Season with salt, as desired. Serve roast and peppers with chimichurri sauce. Garnish with parsley sprigs, if desired.