Dish Deconstructed: Chimichurri Steak
1 bunch of parsley
3 cloves of garlic
1/4 cup olive oil
Juice of one lemon and one lime
1 tsp. red pepper flakes
Salt and pepper to taste
Combine above ingredients in a food processor and pulse until smooth. Sometimes, I like to make chimichurri with cumin and dried oregano as well. The sauce can be refrigerated for up to three or four days and actually intensifies in flavor the longer you wait before serving it. I like chimichurri on top of almost any steak, but it's particularly great with skirt steak and sirloin. You can also use the sauce as a marinade for the meat.
Sirloin works great with chimichurri because of its strong, beefy flavor and smooth texture. To prepare whole sirloin steaks, look for a one-inch-thick sirloin "steak" with several muscle groups. Cut each muscle group into an individual steak, trimming excess fat away in the process. Marinate the steaks in chimichurri or a mixture of Worchestershire, garlic, olive oil, salt, and pepper for two to three hours. Cook over a hot grill or a searing hot grill pan, three to four minutes on each side or until the meat is medium rare. To finish, top with extra chimichurri.