Steak And Chimichurri Sauce

Ingredients

2 cups fresh parsley leaves

1-1/2 cups fresh cilantro leaves

1/2 medium red onion, coarsely chopped

1 to 2 chipotle peppers in adobo sauce

5 garlic cloves, sliced

1/2 cup olive oil

1/4 cup white wine vinegar

1 teaspoon grated lime zest

1/4 cup lime juice

3 teaspoons dried oregano

1-1/4 teaspoons salt, divided

3/4 teaspoon pepper, divided

2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

Directions

For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving.
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Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.

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