Recipe: Chipotle Beef and Chimichurri Sauce (food processor)

CHIPOTLE BEEF AND CHIMICHURRI SAUCE

2 beef shoulder petite tender roasts (about 8 to 10 oz. each)
1 tablespoon olive oil
1/2 to 1 teaspoon chipotle chili powder
2 large red bell peppers, cut into quarters
FOR THE CHIMICHURRI SAUCE:
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
fresh parsley sprigs (optional garnish)

Combine 1 tbsp. oil and chipotle chili; rub evenly over beef roasts.

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 for medium rare to medium doneness, turning once. Transfer roasts to carving board; tent with aluminum foil. Let stand 5 minutes.

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.

TO SERVE:
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.

"This recipe was inspired by Beef Fillets with Chimichurri Sauce, published in the 2001 issue of Red Book magazine."

Makes 4 servings
From Kurt Wait, California
Inspired Beef Category, 2005 National Beef Cook-Off
Source: American's Beef Producers