Ingredients
1
cup loosely packed fresh cilantro
1
small onion, cut into quarters
2
cloves garlic, cut in half
1
jalapeño chile, cut in half, seeded
2
teaspoons lime juice
2
teaspoons oil
1 1/4
teaspoons salt
2
teaspoons ground cumin
1/2
teaspoon pepper
4
beef sirloin steaks, 1 inch thick (about 1 1/2 lb)
Preparation
Heat gas or charcoal grill. In food processor, place cilantro, onion, garlic, chile, lime juice, oil and 1/4 teaspoon of the salt. Cover; process until finely chopped. Blend in 2 to 3 teaspoons water to make sauce thinner, if desired. Transfer to small bowl; set aside until serving time.
In small bowl, combine cumin, pepper and remaining 1 teaspoon salt; rub evenly over steaks. Place steaks on grill over medium heat. Cover grill; cook 7 to 10 minutes for medium-rare (145°F), turning once halfway through cooking.
Serve 2 tablespoons chimichurri over each steak.
