Beef & Chimichurri Sauce

Summer is the perfect time to make this Argentinian classic. Can be served with 3 cups or so simple white rice, if you like.

26 min | 10 min prep | SERVES 4
1          cup fresh parsley leaves
1          shallot, coarsely chopped
3          garlic cloves, chopped
3          tablespoons red wine vinegar
1/4       cup olive oil
1/2       teaspoon salt
1/2       teaspoon black pepper
1          lb boneless top sirloin steaks  

1. In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 t. each of the salt and pepper. Pulse until combined; set aside.
2. Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 t. each salt and pepper over steak. Grill about 8 minutes per side.
3. Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish.

This recipe courtesy of holyfoodimports.com