INGREDIENTS

  • ¾ cup of NEWELL CILANTRO LIME
  • 2 cups fresh parsley leaves
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 3 teaspoons dried oregano
  • 1 ¼ teaspoons salt, divided
  • ½ teaspoon of black pepper
  • 2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

DIRECTIONS

Step 1

For chimichurri, finely chop the parsley leaves and mix with the NEWELL CILANTRO LIME. Add oil, vinegar and 1/2 teaspoon salt. Transfer to a bowl; refrigerate, covered, until serving.

Step 2

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.