Recipe: Pepper Steak with Chimichurri Sauce
A perfect dish for the summer.  



1 pound sirloin steak, ½ inch thick, cut into strips
½ red bell pepper, cut into strips
½ green bell pepper, cut into strips
¼ cup lite teriyaki
Fresh pineapple chunks, optional
½ pound grape or cherry tomatoes

Chimichurri Sauce Ingredients:
½ bunch parsley, coarsely chopped
½ bunch cilantro, coarsely chopped
3 garlic cloves, coarsely chopped
1 sprig rosemary
2 tablespoons fresh lime juice
6 tablespoons extra virgin olive oil
1 teaspoon salt or to taste
¼ teaspoon pepper

(Elizabeth Carrion)

pepper steak step 1.jpg

Step 1:

Combine all chimichurri ingredients in a blender or food processor until smooth.

(Elizabeth Carrion)


Step 2:

Pour in a dish and set aside.  

(Elizabeth Carrion)


Step 3:

Cut steak and peppers into strips and place in a bowl.  Season with salt and pepper.

(Elizabeth Carrion)


Step 4:

Add tomatoes, teriyaki sauce, pineapple (if desired) and half the chimichurri sauce.  Combine well.

(Elizabeth Carrion)


Step 5:

Cut 4 sheets (approximately 12x12 or larger) of heavy duty aluminum foil or double up with regular foil.  Divide ingredients among the four sections.

(Elizabeth Carrion)


Step 6:

Wrap mixture, folding edges and ends tightly in order to create steam while cooking.

(Elizabeth Carrion)


Step 7:

Place steak packets in medium/high grill and cook covered about 10 minutes.  If wrapped tightly, packets will expand showing steam trapped inside.

(Elizabeth Carrion)


Step 8:

Unwrap packets carefully and serve immediately with chimichurri sauce for dipping.

(Elizabeth Carrion)


Alternate option:

Foil packets can also be cooked in a 450 degree oven for about 15 minutes

(Elizabeth Carrion)

Recipe: Pepper Steak with Chimichurri Sauce

A perfect dish for the summer.  

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