Ingredients
1/2
cup extra-virgin olive oil
2
tablespoons white wine vinegar
1/2
cup loosely packed fresh parsley leaves
2
tablespoons coarsely chopped fresh oregano
4
large garlic cloves, chopped
3/4
teaspoon salt
1/2
teaspoon black pepper
1/4
teaspoon ground red pepper (cayenne)
2
(2-lb.) boneless beef sirloin steaks (1 inch thick)
4
red bell peppers, halved, seeded
Preparation
GRILL DIRECTIONS: Heat grill. In food processor bowl with metal blade or blender container, combine oil and vinegar. Add all remaining chimichurri sauce ingredients; process with on/off pulses until pureed. Spoon into small serving bowl.
When ready to grill, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 18 to 22 minutes or until of desired doneness, turning once.
Meanwhile, place bell peppers skin side down on grill; cook 7 to 10 minutes or until tender, turning occasionally. Cut steaks into 8 pieces. Drizzle sauce over steaks. Serve bell peppers with steaks.
