Sirloin Strip with Chimichurri

My klutziness reared its ugly head this morning. I tripped over something, went flying, and now my left foot is a little swollen (toes are tingly... that can't be good), and three of the fingers on my left hand are a bit achy. Oy. What a goof. Needless to say (but I'll say it anyway, for blogsakes), I won't be doing any cooking today. Good thing I had a wonderful meal last night!!

I love chimichurri sauce. It's flavorful without overpowering whatever it's added to. I especially adore it over steaks. Last night I used it to top a petite sirloin strip that I grilled briefly (4 -5 minutes on each side). I also sliced a rather large Yukon gold potato, tossed the slices with some of the chimichurri, and grilled them, as well, until they were golden and tender. Oven-roasted asparagus rounded out the meal. Delicious!

Chimichurri

4 cloves of garlic, minced
1/2 jalapeno, minced
1/2 lime, juiced
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1/2 cup finely chopped Italian parsley
1/2 cup finely chopped cilantro
1 teaspoon kosher salt
Combine garlic, jalapeno and lime in a small bowl. Whisk in vinegar and olive oil. Stir in parsley and cilantro. Add salt, cover and let stand 2 hours to allow the flavors to marry.

Source: Tyler Florence