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Servings: 4

Total Time: 90 minutes

  • 2 Top Sirloin Petite Roast
  • 1 Tbsp olive oil
  • 1 tsp chipotle chili powder
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 cup fresh parsley
  • 3 clove garlic
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp chipotle chili powder
  • 3 Tbsp olive oil
  • 2 Tbsp lime juice

Pack in the protein without sacrificing flavor. This beef and chimichurri sauce keeps well for leftovers, or as meal prep.


  1. Combine 1 tablespoon oil, chipotle chili, salt and pepper;
  2. Rub evenly over beef roasts.
  3. Place roasts on rack in shallow roasting pan. Roast for 60 to 75 minutes for medium rare to medium doneness, or until internal temperature reaches 135 F for medium rare; 150 F for medium.
  4. Transfer roast to carving board; tent loosely with aluminum foil.
  5. Meanwhile, add first 5 chimichurri ingredients to a food processor; process until chopped.
  6. Slowly add oil and lime juice, processing until well blended. Carve roasts across the grain into slices and serve with chimichurri sauce.


268 calories; 18 g fat; 4 g saturated fat; 45 mg cholesterol; 358 mg sodium; 8 g carbohydrate; 2 g fiber; 27 g protein

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