Ingredients
2 cups fresh parsley leaves1-1/2 cups fresh cilantro leaves1/2 medium red onion, coarsely chopped1 to 2 chipotle peppers in adobo sauce5 garlic cloves, sliced1/2 cup olive oil1/4 cup white wine vinegar1 teaspoon grated lime zest1/4 cup lime juice3 teaspoons dried oregano1-1/4 teaspoons salt, divided3/4 teaspoon pepper, divided2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)
Preparation
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.
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.
